Baba au Rhum

Description

Baba au Rhum - Authentic recipe from Italy. Ready in 90 min. Try it now!

1. 1

   Yeast dough: Knead 500 g flour with 1 packet of yeast (the recipe does not list yeast — but it is essential!), 150 g sugar, 3 eggs, and 250 ml lukewarm milk into a dough. Work in 100 g softened butter. Knead for 10–15 minutes until smooth and elastic.

   ⏱️ approx. 20 min

   💡 Tip: Baba au Rhum (Italian: Babà) is especially popular in Naples, although it has French/Polish roots. It is a light yeast dough that, after baking, is soaked in rum syrup. Yeast is essential for the airy, sponge-like texture.

2. 2

   Cover the dough and let it rise for 1 hour until doubled in size. Fill greased baba moulds (or a large savarin mould) halfway. Let rise again for 30–45 minutes. Bake at 180 °C for 20–30 minutes until golden brown.

   ⏱️ approx. 90 min

   💡 Tip: Only fill the moulds halfway — the dough rises significantly. The baked baba should be well done and fairly dry so it absorbs the syrup well. The classic tall mushroom shape is typical of the Neapolitan babà.

3. 3

   Rum syrup: Bring 250 ml water and 150 g sugar to the boil, allow to cool, then stir in 150 ml rum. Dip/soak the cooled babas in the lukewarm syrup until they are thoroughly saturated (they should drip with syrup). Serve with whipped cream and fruit.

   ⏱️ approx. 15 min

   💡 Tip: The baba must be properly soaked — it should drip with syrup when you bite into it. Lukewarm syrup is absorbed more readily than cold. In Naples it is often filled with crema pasticcera or whipped cream.