Part 6/8:
The Reveal:
Inside, the brioche should be evenly baked with a tender, airy crumb and a beautiful color. A slice reveals the characteristic richness, butteriness, and gentle sweetness that make brioche so beloved.
Enhancing Flavor: The Rum Baba
Using the same brioche dough, you can craft miniature baba rum—small, soaked brioche balls flavored with rum syrup—without much additional effort.
The Rum Syrup:
Combine two cups of sugar, one cup of dark rum (like Meyer's), and 2.5 cups of water. Bring this mixture to a boil until the sugar dissolves.
Assembly:
Form small dough balls and bake in individual molds.
Once baked and cooled, immerse them in the rum syrup, allowing them to soak up the flavors.