Mini Rum Babas (Baba au Rhum) – Soft, Juicy & Foolproof

Rum baba isn’t “just another little cake.” It’s a soft, airy brioche that literally drinks up syrup, so it stays juicy even the next day. Below is my tested recipe for mini rum babas (12–14 pieces), with clear steps so you don’t end up with a dense center or that weird “wet-outside, dry-inside” situation.

Rum baba isn’t “just another little cake.” It’s a soft, airy brioche that literally drinks up syrup, so it stays juicy even the next day. Below is my tested recipe for mini rum babas (12–14 pieces), with clear steps so you don’t end up with a dense center or that “wet-outside, dry-inside” situation.

Mini babas: small in size, big on impact. 😄

A classic French base that looks impressive without being a headache. Biggest trick? Well-developed dough + warm syrup + soaking in rounds.

Yield: 12–14 mini babas Time: ~2 h incl. rising Difficulty: medium

Jump to:

• Ingredients
• Dough
• Baking
• Syrup
• Soaking
• Serving
• FAQ

Ingredients

Note: eggs and butter should be room temperature. This is the difference between “ok” and “wow”.

Dough

• 250 g all-purpose flour
• 7 g dry yeast (or 20 g fresh)
• 30 g sugar
• 1/2 tsp salt
• 3 eggs (M), room temperature
• 80 ml milk, lukewarm
• 100 g butter, very soft (not melted)
• 1 tsp vanilla (optional)
• zest of 1 organic lemon and orange (great add-on)
• powdered sugar for dusting the pan

Syrup

• 500 ml water
• 200 g sugar
• strip of lemon or orange zest
• 1 tsp vanilla (or 1/2 vanilla bean)
• 120–160 ml rum (dark or gold, to taste)

Mini tip: for a more “grown-up” baba, use dark rum and swap part of the zest to orange.

Equipment + quick plan

• mini baba molds or a muffin pan
• stand mixer with a dough hook (hand-mixing works, but you’ll regret it)
• tray/plate to catch the syrup

Real talk: this dough is soft and sticky. If you “fix” it by adding lots of flour, you’ll get dry babas. Mix longer instead.

Finishing (pick one)

• 2–3 tbsp apricot jam for shine (warmed)
• whipped cream / diplomat cream
• candied or fresh fruit

Dough: step by step

1. Activate the yeast. Add a teaspoon of sugar to lukewarm milk, mix in the yeast and leave for 10 minutes (until foamy).
2. Base. Flour + sugar + salt. Then add eggs, vanilla, zest and the yeasted milk.
3. Mix 8–10 min. With a mixer until the dough looks elastic and glossy.
4. Butter in pieces. Add very soft butter gradually and mix another 8–12 min until fully incorporated.
5. Rise #1. Cover and rise 60–90 min, until about doubled.

How do you know it’s ready? When you pull it, it stretches and doesn’t tear immediately. If it tears, keep mixing.

Molds + baking mini babas

1. Molds. Grease them very well with butter (edges too) and dust with powdered sugar.
2. Fill. Divide dough into 12–14 molds (up to halfway, max 2/3).
3. Rise #2. 30 min until visibly puffed and taller. Use the handle of a wooden spoon to make an indentation in the center of each one, all the way down to the bottom of the pan. Cover again and rise another 20 minutes.
4. Bake. 180°C (356°F), 15–18 min, until deep golden.
5. Rest. Leave 2–3 minutes in the molds, then remove.

Don’t overbake. Mini babas dry out fast if you go too long. Slightly less bake is better, the syrup will do the rest.

Syrup: the soul of rum baba

1. Bring to a boil. Water + sugar + zest (lemon/orange) + vanilla. Simmer 2–3 minutes.
2. Warm, not boiling. Remove from heat and let it cool down to warm. Only then stir in the rum.

Why not rum in boiling syrup? Because the alcohol evaporates. You’ll end up with “sweet tea.”

Soaking: juicy, not soggy

1. Mini babas should be warm or at least lukewarm. The syrup should be warm.
2. Place them on a rack or a tray/plate. Pour the syrup slowly and in several rounds.
3. After 2–3 rounds, wait 2 minutes so they can “drink”, then continue.
4. When they feel noticeably heavier and juicy, you’re there.
5. Optional: brush with warm apricot jam for shine.

Most common mistake: pouring all the syrup at once. Outside swims, inside stays dry. Rounds = even soaking.

Serving (my 3 favorite scenarios)

• Classic: whipped cream + a little lemon/orange zest
• “Fine dining”: vanilla cream (or diplomat) + fresh strawberries
• Winter: candied orange + finely chopped walnuts

Storage: keep soaked mini babas in a covered container in the fridge. Next day they’re usually even better.

Problems & fixes (no sugarcoating)

• Dense center: not enough mixing or not enough rising. Fix: mix longer, don’t speed-rise with high heat.
• Dry baba: overbaked or not enough syrup. Fix: bake a bit less, soak more in rounds.
• Falling apart: too aggressive soaking or too fragile cake. Fix: warm (not boiling) syrup and gradual soaking.

FAQ

Can I make these without a mixer?

You can, but honestly it’s harder. The dough needs a well-developed structure. If doing it by hand, expect more time and a lot more sticking.

How much rum is “right”?

For a standard flavor: 120 ml. For stronger: 160 ml. For milder: 80–100 ml and add a bit more zest.

Which molds are best for mini babas?

Silicone mini baba molds are great (easy release). A muffin pan also works, just grease it really well with butter.

Can I make the syrup ahead of time?

Yes. Just make sure the syrup is warm (not cold) when soaking. Reheat it to warm and only then add the rum (or add rum at the very end).

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