Treat yourself to the exquisite taste of our "Babà al Rum Dorati e Deliziosi". These golden and delicious Babas are soaked in a luxurious rum syrup, creating a moist and flavorful dessert that is simply irresistible. Indulge in the rich aroma and decadent flavor of these delightful Italian treats.
Babà al Rum Dorati e Deliziosi
Rated 5.0 stars by 1 users
Category
Italian
Servings
8
Prep Time
1 hour 30 minutes
Cook Time
25 minutes
Calories
350
Author:
Angie M.
Treat yourself to the exquisite taste of our "Babà al Rum Dorati e Deliziosi". These golden and delicious Babas are soaked in a luxurious rum syrup, creating a moist and flavorful dessert that is simply irresistible. Indulge in the rich aroma and decadent flavor of these delightful Italian treats.
Ingredients
250g all-purpose flour
-
7g active dry yeast
4 eggs
-
50g granulated sugar
100g unsalted butter, softened
-
A pinch of salt
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250ml water
-
250g granulated sugar
100ml rum
For the Syrup
Directions
Making the Baba
In a bowl, mix together the yeast and a tablespoon of sugar in warm water. Let it sit for 5-10 minutes until it froths.
In another large bowl, whisk together the eggs, sugar, and salt until light and fluffy.
Add the yeast mixture to the egg mixture and whisk to combine.
Gradually add the flour, mixing continuously until you get a smooth and elastic dough.
Add the softened butter and continue to mix until well combined and the dough is smooth.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Baking the Baba
Preheat your oven to 180°C (350°F).
Grease a baba mold or individual baba molds with butter.
Punch down the risen dough and transfer it to the prepared molds, filling each mold about halfway.
Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Making the Syrup
In a saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring until the sugar is dissolved.
Remove the syrup from the heat and let it cool slightly.
Stir in the rum and set aside.
Assembling the Baba
Once the baba is baked and still warm, remove it from the mold(s) and place it on a serving plate.
Using a skewer or toothpick, poke holes all over the baba.
Slowly pour the rum syrup over the warm baba, allowing it to soak in.
Let the baba sit for at least 30 minutes to absorb the syrup before serving.
Serving
Serve the baba au rhum with a dollop of whipped cream or vanilla ice cream on top, if desired