California Raisin Rum Baba

By Buddy Trinidad

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  • 1.

    Soak the raisins in 500ml of the soaking syrup for 2 hours. Strain and set aside.

    Combine the flour, yeast, eggs and salt with a dough hook attachment and knead until the dough pulls away from the bowl.

    Add the sugar and knead again until the dough pulls away from the bowl.

    Add 75 grams of California Raisins, followed by the melted butter.

    Line the mold with the remaining California Raisins.

    Pipe the mixture into the greased molds. Allow to rise in a warm room for 1 hour.

    Bake at 180°C for 10 to 13 minutes. Allow to cool on a rack.

    Assemble each rum baba on a shallow dish and soak it in the syrup before serving.

  • 2. Soaking Syrup

    Mix all the ingredients together until the sugar dissolves completely. Allow to cool.