Coffee Rum Babas with Espresso Rum Syrup


Coffee Rum Babas with Espresso Rum Syrup
A sweet treat with coffee is a match made in heaven, most of us would agree. This coffee-infused version of rum babas is decadently soaked in espresso rum syrup making for a deliciously rich dessert.

Rum babas were invented in Europe in the 18th century. These Coffee Rum Babas with Espresso Rum Syrup are perfect served with mascarpone.

Coffee Rum Babas with Espresso Rum Syrup Recipe

Makes 10


150ml lukewarm milk

2 tsp dried yeast

3 cups (450g) plain flour

¼ cup (55g) caster sugar

3 tbsp good quality instant coffee granules

¼ tsp salt flakes

4 eggs, lightly whisked

120g unsalted butter, melted

½ cup (125g) mascarpone, whisked, to serve

Espresso Syrup

2 cups (440g) caster sugar

1 cup (250ml) strong espresso coffee

2 cups (500ml) water

½ cup (125ml) rum


Preheat oven to 180°C (160°C fan forced). Place the milk and yeast in a small bowl and set aside for 5 minutes, or until the mixture is foamy.

Place the flour, sugar, coffee and salt in the bowl of an electric stand mixer fitted with a dough hook. Add the egg, milk mixture and butter and mix on medium until combined. Increase the speed to high and knead for 8 minutes, or until smooth.

Divide the dough between 10 x 150ml well-greased dariole moulds, and set aside loosely covered for 30 minutes, or until the dough reaches the top of the tin.

Place the rum babas on a baking tray and bake for 20 minutes or until golden and cooked through. Cool slightly and turn out the moulds.

Meanwhile, to make the syrup, combine the sugar, coffee and water in a medium saucepan over medium heat. Bring to a simmer and boil gently for 5 minutes or until syrupy. Add the rum and set aside to cool slightly. Pour over the rum babas and set aside to soak for 30 minutes. Serve with mascarpone.

Smart Tip:

You can store the rum babas in an airtight container for two to three days. To make an alcohol-free version, simply omit the rum.


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