Baba al Rum: A Delightful Italian Dessert

Baba al Rum is a classic Italian dessert that captures the heart and soul of Italian pastry-making. This delightful treat consists of a soft, sweet yeast cake soaked in rum syrup, making it a moist and indulgent dessert perfect for any occasion. Whether you’re hosting a dinner party or just craving something sweet, Baba al Rum is a fantastic choice.

Let’s go into the recipe, and from my own personal experience, let me show you how I make this delicious dessert.

Notes on What to Expect

When making Baba al Rum, you’ll be greeted by a rich aroma as it bakes. The cake is light, airy, and will absorb the syrup beautifully, making each bite moist and flavorful. The texture should be sponge-like, making it perfect to pair with whipped cream or fresh fruit.

Baba al Rum is a fantastic dessert to impress your guests or simply enjoy with family. So go ahead, grab those ingredients, and let me show you how I make this delicious Italian classic.

Meal Facts

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Time to Stand: 2 hours (for the dough to rise)
• Total Time: 2 hours 55 minutes
• Ease of Cooking: Moderate
• Servings: 8
• Calories per Serving: Approximately 350 calories
• Cost of Ingredients: $10-15 (depending on local prices)
• Cuisine: Italian
• Course: Dessert
• Equipment Needed: Mixing bowl, whisk, measuring cups, baking mold (Baba mold preferred), saucepan, and cooling rack.
• Check out the right equipment and Ingredients that you need for making  #babaalrum  here 

Ingredients

For the Baba Cake:

• 2 cups (250g) all-purpose flour
• 2 large eggs
• 2 tbsp (30g) sugar
• 1 tsp active dry yeast
• ½ cup (120ml) milk, lukewarm
• ½ tsp salt
• 3 tbsp (40g) unsalted butter, softened
• 1 tbsp lemon zest (optional)

For the Rum Syrup:

• 1 cup (200g) sugar
• 1 cup (240ml) water
• ½ cup (120ml) dark rum
• 1 tsp vanilla extract

For Serving (optional):

• Whipped cream or pastry cream
• Fresh fruit (berries, citrus, etc.)
• Check out the right equipment and Ingredients that you need for making  #babaalrum  here 

Instructions

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, mix the lukewarm milk with the active dry yeast and 1 tablespoon of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
2. Mix the Ingredients: In a larger mixing bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and add the eggs, softened butter, and the yeast mixture.
3. Combine: Mix everything together until a dough forms. You can use your hands or a wooden spoon. The dough should be soft and slightly sticky.
4. Knead: On a floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic.

Step 2: First Rise

5. Let it Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 2 hours, or until it doubles in size.

Step 3: Bake the Baba

6. Preheat the Oven: Preheat your oven to 350°F (175°C).
7. Prepare the Mold: Grease your Baba mold or individual molds with butter to prevent sticking.
8. Shape the Dough: After the dough has risen, punch it down to release the air. Then, shape it into a log and place it into the prepared mold, filling it halfway.
9. Second Rise: Let it rise again for about 30 minutes, until it has risen just above the edge of the mold.
10. Bake: Bake for 25-30 minutes or until golden brown. A toothpick inserted should come out clean.

Step 4: Make the Rum Syrup

11. Combine Ingredients: In a saucepan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves.
12. Add Flavor: Once boiling, remove from heat and stir in the rum and vanilla extract. Allow to cool slightly.

Step 5: Soak the Baba

13. Soak the Cake: Once the Baba is baked, allow it to cool slightly in the mold. Then, carefully remove it and place it on a cooling rack. Slowly pour the warm rum syrup over the Baba, letting it soak in for at least 10 minutes. The more syrup, the moister the cake will be!

Variations

• Chocolate Baba: Add cocoa powder to the dough for a chocolatey twist.
• Fruit-Infused Syrup: Use fruit juice or flavored liqueurs instead of rum for a lighter taste.
• Savory Baba: Incorporate herbs and cheese into the dough for a unique savory version.

Tips and Substitutions

• Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
• Dairy-Free: Use almond or oat milk and dairy-free butter.
• Sweeteners: For a healthier option, consider using honey or agave syrup in place of sugar.
• Check out the right equipment and Ingredients that you need for making  #babaalrum  here 

Nutritional Information (per serving)

• Calories: 350
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 60mg
• Sodium: 100mg
• Total Carbohydrates: 57g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 5g

Troubleshooting Tips

• Dough Not Rising: Ensure your yeast is fresh and that the milk is warm, not hot, which can kill the yeast.
• Dry Cake: Make sure to soak it adequately in the rum syrup. If it feels dry, let it sit longer in the syrup.
• Sticky Dough: If the dough is too sticky, add a little extra flour during kneading but be careful not to add too much.