Chocolate Rum Babas
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My grandmother's chocolate rum babas have been my go to dessert for special occasions, and I'm so excited to share them with you. These little indulgences come together surprisingly quickly with just forty five minutes total, making them perfect for when you want something impressive without spending all day in the kitchen. The dark rum gives them incredible depth while the cocoa powder provides antioxidants that actually make this treat a bit better for you. Raisins add natural sweetness and chewy texture, and honestly, the whole recipe relies on pantry staples you probably already have at home. Trust me, once you taste these tender, rum soaked cakes, they'll become a favorite in your house too.
Ella x
Ingredients
- 2all-purpose flour
- 1 packetactive dry yeast
- 237 mlsugar
- 237 mlmilk
- 1 teaspoonsalt
- 1egg
- 237 mlunsalted butter
- 1 teaspoonvanilla extract
- 237 mlraisins
- 237 mlcocoa powder
- 237 mldark rum
Detail level
Instructions
- 1
In a large bowl, combine flour, yeast, sugar, salt, and milk.
- 2
Beat in the egg and butter until smooth.
- 3
Add vanilla extract and raisins, mix well.
- 4
Transfer dough to a floured surface and knead until smooth.
- 5
Shape into 8 equal buns and place in a greased baking dish.
- 6
Let rise in a warm place for 30 minutes.
- 7
Preheat oven to 350°F (175°C). Bake for 30 minutes, or until golden.
- 8
Cool for 5 minutes before removing from dish.
- 9
In a large bowl, combine cocoa powder and rum.
- 10
Dip each baba into the chocolate rum mixture.
- 11
Serve warm, garnished with extra rum or powdered sugar, if desired.
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