Épingler A bold twist on the classic French dessert: pillowy yeast cakes soaked in a rum and pickle juice syrup, offering sweet, tangy, and savory notes for the adventurous palate.
When I first made Pickle Juice Baba au Rhum, my friends were skeptical but curious. The unusual addition of pickle juice was a hit, making every bite uniquely memorable and sparking spirited conversation at the table.
Ingredients
- All-purpose flour: 200 g
- Granulated sugar: 30 g (plus 120 ml for syrup)
- Salt: ½ tsp
- Active dry yeast: 5 g
- Eggs: 3 large, room temperature
- Whole milk: 60 ml, lukewarm
- Unsalted butter: 80 g, softened, plus more for greasing
- Water: 200 ml (for syrup)
- White rum: 100 ml
- Pickle juice: 60 ml (from dill pickles)
- Heavy cream: 200 ml
- Powdered sugar: 1 tbsp
- Vanilla extract: ½ tsp
- Garnish: Thinly sliced pickles (optional)
- Garnish: Fresh mint leaves (optional)
Instructions
- Activate yeast:
- In a small bowl, combine the lukewarm milk and yeast. Let sit for 5 minutes until frothy.
- Prepare dough:
- In a large mixing bowl, whisk together the flour, sugar, and salt. Add eggs and the milk-yeast mixture. Mix until smooth.
- Incorporate butter:
- Beat in the softened butter, a little at a time, until fully incorporated and the dough is glossy and elastic.
- First rise:
- Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Prepare molds:
- Preheat the oven to 180°C (350°F). Grease 8 small baba molds or muffin tins.
- Shape and rise:
- Divide the dough evenly among the molds, filling each about halfway. Let rise for another 20 to 30 minutes until puffy.
- Bake:
- Bake for 15 to 20 minutes, or until golden brown and springy to the touch. Let cool slightly, then unmold onto a wire rack.
- Make syrup:
- In a saucepan, combine water and sugar. Bring to a simmer, stirring to dissolve sugar. Remove from heat, then stir in rum and pickle juice.
- Soak babas:
- While the babas are still warm, soak each in the syrup for about 1 minute, turning to coat evenly.
- Whip cream:
- Beat the heavy cream with powdered sugar and vanilla until soft peaks form.
- Serve and garnish:
- Serve babas topped with whipped cream. Garnish with pickle slices and mint if desired.
Épingler My family loves trying unconventional desserts, and this recipe has now become a quirky favorite for festive occasions.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, small saucepan, baba molds or muffin tin, electric mixer, wire rack.
Allergen Information
Contains: Wheat (gluten), eggs, milk (dairy), alcohol (rum). Always check pickle juice ingredients for additives or allergens.
Nutritional Information (per serving)
Calories: 320, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 5 g
Épingler This Pickle Juice Baba au Rhum invites you to savor the unexpected. Give it a try for an unforgettable dessert experience.