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  • 47 g Yumgo WHOLE POWDER + 266 g water (to hydrate the powder) or 313 g of Yumgo WHOLE LIQUID

  • 24 g of milk or vegetable milk

  • 15g honey or inverted sugar

  • 3g salt

  • 108g butter or margarine

  • 300g flour

  • 12 g of yeast

  • 47g sunflower oil


  • 1100 g of water 

  • 440 sugar

  • Vanilla 

  • 257g brown rum


  1. For powder product, mix Yumgo Whole powder and water to rehydrate it.

  2. Add all the ingredients with only half of  Yumgo whole ( rehydrated powder or liquid) into the bowl fitted with a paddle attachment. Start on low speed then increase to medium high speed until dough separates from the bowl.

  3. On low speed, add reserved rehydrated Yumgo whole in 4-5 parts, allowing dough to absorb the
    liquid after each addition. Mix until the dough pulls off the side of the bowl and passes a window
    pane test.

  4. Rest 30 min at room temperature.

  5. Degas and pipe 25g in a silicone mold

  6. Proof at 25°C until tripled in size.

  7. Bake 15 min at 180°C with silpat and tray on top.

  8. Remove from molds and bake another 10 minutes at 180°C until lightly browned. Cool.

  9. SYRUP : bring water, sugar and vanilla to a boil. Cover and leave to infuse. When the mixture has
    cooled, add the rum.

  10. Let soak overnight in the refrigerator.

  11. Remove from syrup and decorate.

Baba au rhum.jpg


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