6 people

Baba Dough

  • 3 1/2 cup all purpose flour
  • 3 whole eggs
  • 1 stick butter room temperature
  • 2/3 cup milk divided
  • 1 whole persimmon puree (optional, it can be omitted)
  • 4 tbsp sugar
  • 2 1/2 packets yeast
  • 1 tsp salt
  • 1 tbsp vanilla paste
  • 1 whole orange zested
  • 1/4 tsp nutmeg


  • 5 egg yolks
  • 1/4 cup champagne or other sweet wine
  • 1/2 cup sugar
  • 1 orange zested and splash of juice

Orange Rum Syrup

  • 2 1/2 cup orange juice
  • 1/2 cup water
  • 1/3 scant cup rum
  • 1 scant cup sugar


  • 1 persimmon cut into shapes
  • 2 tbsp anise hyssop flowers

Nutritional information

Calories: 509kcalCarbohydrates: 99gProtein: 12gFat: 6gSaturated Fat: 2gCholesterol: 167mgSodium: 412mgPotassium: 417mgFiber: 3gSugar: 39gVitamin A: 516IUVitamin C: 64mgCalcium: 95mgIron: 5mg
Prep Time 3 hours 30 minutes
Cook Time 25 minutes
Total Time 3 hours 55 minutes
Servings 6 people

How to make baba dough, Preheat oven to 400

  • Take the milk and warm to 95 degrees and mix in the yeast. In a stand mixer or a bowl add flour, sugar, salt, nutmeg, and orange zest. Mix well. Then make a well and add your eggs, vanilla, persimmon, and milk-yeast mixture. Mix well until the dough forms ( you might need a touch of flour if the dough is extremely wet.
    Then cover and allow the dough to rise for about 2 hours. You can deflate or punch down the dough and then using a dough hook on your stand mixer stir in the softened butter until completely incorporated. Then in buttered baba molds (popover will work) fill the molds up to 3/4 high.
    Then cover and allow them to rise another 45 minutes. Turn down the oven to 350 degrees and place the baba’s into the oven. Bake for roughly 20 minutes until golden brown. Take out and cool.

How to make the orange syrup

  • Place all the ingredients into a pot and bring to a boil. Turn down and simmer for 7 minutes. The turn off and allow to cool. Once cooled, place your baba’s into the syrup. Turn the baba’s every 10 minutes or so if they aren’t submerged in the syrup. Allow to soak in the syrup for at least 2 hours. Feel free to add a little more rum here if you like it strong tasting

How to make the sabayon

  • Place egg yolks, sugar, zest, juice, and champagne into a stainless steel bowl.  Place over a double boiler or a pot with a little water in it simmering.  With a whisk continuously stirring, whisk the egg yolks mixture until they are thick and a airy but not scrambled (should take a few minutes to thicken).  Take the bowl off the heat.  Adjust the seasoning if need be.

To finish

  • Simply make a small cut in the middle of the baba making sure not to go all the way down to the bottom. Generously spoon over the sabayon into middle and on top of the baba. Then place a little of the syrup onto the plate. Place the baba on top of the glaze. Add the persimmon pieces and anise hyssop. Serve and enjoy!
    Rum Baba recipe

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