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#baba #babà #babba #dessert #napoli #natale #lievitati #babaalrum #dolcinapoletani #babànapoletano #dolci #savarin #babàalrum #ricetta #ricette #fattoincasa #chiarapassion

#Baba al rum

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Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed: Mixing bowl, whisk, measuring cups, baking mold (Baba mold preferred), saucepan, and cooling rack.

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.

Instructions
 

  • Step 1: Prepare the Dough
  • 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.
  • 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.
  • 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.
  • Knead: On a floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic.
  • Step 2: First Rise
  • 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
  • Preheat the Oven: Preheat your oven to 350°F (175°C).
  • Prepare the Mold: Grease your Baba mold or individual molds with butter to prevent sticking.
  • 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.
  • Second Rise: Let it rise again for about 30 minutes, until it has risen just above the edge of the mold.
  • Bake: Bake for 25-30 minutes or until golden brown. A toothpick inserted should come out clean.
  • Step 4: Make the Rum Syrup
  • Combine Ingredients: In a saucepan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves.
  • Add Flavor: Once boiling, remove from heat and stir in the rum and vanilla extract. Allow to cool slightly.
  • Step 5: Soak the Baba
  • 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.