TRADITIONAL ITALIAN RECIPE: The first time i ate this rum-soaked Neapolitan dessert has been during my last trip to Neaples, when i went to see the International Pizza Cup in Naples... lame to my opinion.
I went to have breakfast with two friends and honestly, the "baba", simply how Neapolitans call it, has not made a great impression on me.
What i have noticed is that this dessert is present into all "bars" and restaurants, it's natural to find it in any house.
Around the world this dessert seem to have gone out of fashion during the last 20 - 50 years. Once upon a time, you could find babà in any Italian pastry shop, but these days you’ll have to hunt it down, or make it yourself.
Good news is, while the Baba recipe may be a bit time-consuming it is not at all hard to make. All this rum cake is, at the end of the day, is a sweet dough, enriched with butter and eggs, baked until golden brown and soaked in rum-laced syrup.
Skill Level:  |
Time: 2.5 Hours |
Price:  |
Makes: 22 Babas |
Ingredients:
| Conversions |
Directions:
For the Babas:
01 - Dissolve the Active Dry Yeast in Water.
02 - In a bowl, combine the Yeast mixture with 2 tablespoons of Flour, and knead.
03 - When a small soft and compact Dough has formed, shape it into a ball. Covered with cling film and allow it to double in size for about 30 minutes in a warm place ( turned off over is an ideal place to let it rest ).
04 - Put the remaining Flour in a large bowl and place the bowl in the fridge ( See Notes ).
05 - Place the small Dough, now doubled in size, on the cold flour and set aside for 1 minute while you work on the Eggs.
06 - Beat all the Eggs mixing yolks and whites.
07 - Start the electric mixer fitted with a paddle and beat the Dough and the flour together.
08 - While the mixer is beating the Dough, add the Eggs and mix untill everything's well combined.
09 - With the mixer still on, add the Sugar and beat for 15 minutes or until the Dough has finished to clean the sides of its bowl and start sticking around the paddle.
10 - While the mixer is working on the Dough, sprinkle the Salt over the Butter and beat in the Butter one piece at a time, until fully incorporated. This should take about 15 minutes.
11 - When the Butter has well combined with the Dough, remove the hook of the electric mixer, cover the bowl with cling film and place it in the oven to rise ( switched off with light on ), for at least 3 hours.
For the Soaking Syrup:
12- Peel the Oranges and Lemons.
13 - Pour the Water into a small pot and bring to a boil.
14 - Add the Sugar and the Citrus Zest.
15 - When the Water has come to a boil and the Sugar has dissolved, turn the heat off and add the Rum. Mix well. Cover with a lid and let steep.
For the Brushing:
20 - While the Syrup steeps, strain the Apricot Jam. Pass the Jam through a strainer and press it down with the back of a spoon.
21 - Grease the Baba moulds ( 6cm / 2.3in long ) with the extra Butter.
22 - When the Dough has risen, after 3 hours, cut a piece of Dough of about the size of a golf ball, and half-fill the moulds.
23 - Place all the hakf-filled moulds on an oven tray and let them raise until the Dough reaches the top of the moulds.
24 - Remove from the switched-off oven.
25 - Pre-heat the oven at 180C / 350F.
26 - Place the rack with the Babas on the lower rack for at least 35 minutes, or untill they turn golden-brown.
27 - Remove from the oven and allow to cool completely.
28 - Remove now the Babas out of the moulds.
29 - Soak them in the Syrup. Squeeze lightly and place them upside down on a wire rack to drain.
30 - After soaking the Babas, brush them all with the Apricot Jam glaze.
31 - Place in the fridge to cool before serving.
32 - Drizzle some Rum or fill with sweetened Whipped Cream ( or Custard Cream: Recipe Here ).
33 - Garnish with Strawberries. Serve.
Notes:
- The ingredients must be cold from the fridge. Place the Flour in the fridge to cool for a couple of hours to avoid the Dough from overheating when mixing.
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| Written by: Uncut Recipes | Disclaimer |
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Donna N.
November 25, 2019 Thank you for the recipe I've already tried it and it's perfect thank you. I have one question though, how long will they last in the fridge? I want to make them next christmas but I don't want to make them the same day. |
Nathan
September 05, 2019 This recipe was challenging to make but worth the effort. I made it to my italian relatives and everyone loved them! thank you. |
Salvatore
August 29, 2019 I made baba au rhum for the first time last week and received glowing reviews! I followed the directiong step by step and had no problems. Please try it. This is the big deal. |
Sylvie
July 01, 2019 Mark J what about a flower pot? LOL |
Mark J
June 14, 2019 Awesome! I want to make a big massive Rum Baba what can I use for the mold? |
Anne
April 22, 2019 I make babas for special occasions only. One advice if the weather is too humid don't even bother. This recipe rechants the original rum baba's roots although I do a couple ofthings my own way. Highly recommend it. |
December 01, 2019
Ok, I've found and tried to make some recipes over the past few years and none of them came out right. This is by far the best one I found. Can you add in the recipe the best rum to use? This could be helpful. thanks.