Baba rhum is a rum soaked pastry whose origins were in Poland, by way of Alsace and Lorraine. A relative of the babka, I think of it as much-too-unappreciated classic. Having craved them for the last few months, I made some at work last week. Not having mold, I used muffin tins and it worked. There's nothing as light but also wet like a baba imbibed with rum.
Ian Lowe repost#
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
Hi Jeremy, love those little rum-soaked beauties!
:^) breadsong