Classic rum babà is a thing of beauty. It’s a boozy treat that makes an appearance in many European cuisines, each slightly different from the last—all delightfully soggy in the best way possible. A rich brioche-like dough is baked in cute little molds, then plunged into a fiery simple syrup infused with a hearty glug of alcohol. (Rum is the most common spirit of choice—hence the name—although limoncello is another popular option.) Sometimes these soggy little babies get squeezed to draw out any excess moisture and help the syrup infuse deep into the core. Other times they are left to drink up as much moisture as possible, soaking in the syrup like lotion on summer-tanned skin. The resulting treat strikes that delightful textural balance of moist yet light, with a burst of boozy sweetness in every bite.
This recipe borrows that same concept and scales it up to a Bundt pan size. Instead of fussing with several little buns, this recipe makes one giant loaf. Once the bread is cooled, the lot gets doused in a rum syrup infused with plenty of citrus. As it sits, the bread drinks it all up, becoming pleasantly glossy in the process. You can slice it into wedges or tear it apart, savoring it like a precious piece of cake. Just make sure to let your bread cool completely before dousing it in the syrup. If you are impatient, the interior of the bread won’t properly set, resulting in a slightly mushy texture.