Rum Baba

17/11/2023

Rum baba is a classic dessert from Neapolitan patisserie, known for their soft texture and rich flavor, given by the liquor in which they are soaked. Here is a basic recipe you could follow:

Ingredients

500 g of all-purpose flour
200 g of sugar
200 g of butter
8 eggs
25 g of fresh yeast
1 pinch of salt
Grated zest of one lemon
Rum as needed for the soak
Sugar syrup (equal parts water and sugar)
Candied fruit and cherries for garnish (optional)

Preparation

Dissolve the yeast in a little warm water with a teaspoon of sugar and let it rest for about 15 minutes until it starts to form bubbles.
In a bowl, beat the eggs with the sugar until you get a frothy mixture.
Add the sifted flour to the egg mixture a little at a time, alternating with the melted and cooled butter. Incorporate the dissolved yeast and the grated lemon zest.
Work the dough until it becomes smooth and even. Cover it with a cloth and let it rise in a warm place away from drafts for about 2 hours, or until it doubles in volume.
Once risen, pour the dough into previously buttered baba molds, filling them only halfway to leave room for the rise during baking.
Let the dough rise again in the molds for about 30 minutes.
Bake in a preheated oven at 180 °C (356 °F) for 20-25 minutes or until the babas are golden and cooked through at the center.
In the meantime, prepare the sugar syrup by boiling equal parts water and sugar until the sugar is completely dissolved.
Unmold the babas and let them cool.
Soak the babas in the hot sugar syrup for a few seconds, then transfer them to a container and cover them with rum. Let them rest so they absorb the liquor well.
Serve the rum babas garnished with candied fruit or cherries if desired.

This is a classic example of a recipe for baba, but every cook has their secrets and variations that make the final result unique. Furthermore, you can always adjust the amount of rum to your taste, bearing in mind that traditionally it should be quite perceptible. Enjoy your preparation!