Italian cuisine · Desserts & Sweets

Babà al Rum

Neapolitan yeast cakes soaked in rum syrup after baking and served with whipped cream.

Ingredients · for 8 servings

• 250g flour
• 15g fresh yeast
• 4 eggs
• 80g soft butter
• 1 tbsp sugar
• 1 pinch salt
• 4 tbsp lukewarm milk
• 500ml water
• 250g sugar, for the syrup
• 150ml dark rum
• 1 organic lemon
• 200ml cream

Instructions

1. Dissolve the yeast in the lukewarm milk with 1 tbsp sugar and let activate for 10 min, until fine bubbles appear.
2. Add the flour and salt, work in the eggs one at a time, then finally the soft butter; beat the very soft dough vigorously for 10 min, until it pulls away from the sides of the bowl.
3. Cover and let rise for 60 min, then fill greased babà molds or a muffin tin only halfway and let rise a further 30 min.
4. Bake at 180°C for 20–25 min until golden, well risen and dry to the touch; unmold and let cool to lukewarm.
5. Boil the water with 250g sugar and the zest and juice of the lemon, uncovered, for 5 min, remove from the heat, and stir in the rum.
6. Soak the babà in the warm syrup for 2–3 min, until fully saturated, drain briefly, and serve with whipped cream.