These delicious Babá with Rum Syrup are a great dessert!
If you want to try something different - switch the Rum with Limoncello and the Orange rinds with Lemon rinds.
Makes 8 Babá, serves 4 people (using small muffin tins as molds).
Not difficult to make, follow these instructions and share with us your results @travelcdv
Check out our Amalfi Coast Culinary Vacation and come to Italy to make these with us!
Start preparing the first part of the dough, called the Biga: Melt the yeast in water, and add 1 heaping Tbsp (30 gr) of flour. Mix, and briefly knead the dough.
Cover with plastic wrap, and leave to rise in a warm area of the kitchen until it doubles in size.
Meanwhile, using a mixer, blend the remaining 1/3 cup (70 gr) of flour, sugar, salt, and one egg. Mix until the dough becomes smooth, then add the remaining egg, mixing well.
At this point, the first dough (Biga) should be ready. Add it to the mixture, and with the mixer, blend until it becomes smooth and silky.
Add the butter, a little bit at a time, making sure each time, that the dough becomes smooth and silky. Once ready, leave it to rest for about 10 minutes.
Grease the molds (please note: use only butter and no flour).
Fill 1/3 of each mold with dough. Cover with plastic wrap and leave to rise until it reaches the edge of the mold.
Once ready, take off the plastic wrap, and allow it to rest for 10 minutes.
Heat the oven to 350 °F (180 °C) (traditional oven) or 310 °F (160 °C)(ventilated or convection oven).
Bake for 20 minutes.
Please note: if you want a uniform color, after baking the first 10 minutes, take the babà out of the molds, and place them directly on a baking dish, continue baking for the remaining 10 minutes.
Heat water with all the ingredients (except the rum) until the sugar melts. Do not let the water come to a boil.
When the sugar has melted, remove it from the stove and leave it to cool down.
Remove the cloves, the cinnamon stick, and the orange rinds. Add the Rum.
Time to soak the babà! With the dough in your hands, submerge it in the syrup, gently squeezing and releasing it as if you were squeezing a sponge to fill it with water.
IMPORTANT: When soaking the babà make sure that the liquid is warm at 96-104 °F (36-40 °C). It is also recommendable that the babà are made at least the day before.
When saturated, place the baba’ upside down on a tray to drain excess liquid. Serve 2 per person.
Ingredients
Directions
Start preparing the first part of the dough, called the Biga: Melt the yeast in water, and add 1 heaping Tbsp (30 gr) of flour. Mix, and briefly knead the dough.
Cover with plastic wrap, and leave to rise in a warm area of the kitchen until it doubles in size.
Meanwhile, using a mixer, blend the remaining 1/3 cup (70 gr) of flour, sugar, salt, and one egg. Mix until the dough becomes smooth, then add the remaining egg, mixing well.
At this point, the first dough (Biga) should be ready. Add it to the mixture, and with the mixer, blend until it becomes smooth and silky.
Add the butter, a little bit at a time, making sure each time, that the dough becomes smooth and silky. Once ready, leave it to rest for about 10 minutes.
Grease the molds (please note: use only butter and no flour).
Fill 1/3 of each mold with dough. Cover with plastic wrap and leave to rise until it reaches the edge of the mold.
Once ready, take off the plastic wrap, and allow it to rest for 10 minutes.
Heat the oven to 350 °F (180 °C) (traditional oven) or 310 °F (160 °C)(ventilated or convection oven).
Bake for 20 minutes.
Please note: if you want a uniform color, after baking the first 10 minutes, take the babà out of the molds, and place them directly on a baking dish, continue baking for the remaining 10 minutes.
Heat water with all the ingredients (except the rum) until the sugar melts. Do not let the water come to a boil.
When the sugar has melted, remove it from the stove and leave it to cool down.
Remove the cloves, the cinnamon stick, and the orange rinds. Add the Rum.
Time to soak the babà! With the dough in your hands, submerge it in the syrup, gently squeezing and releasing it as if you were squeezing a sponge to fill it with water.
IMPORTANT: When soaking the babà make sure that the liquid is warm at 96-104 °F (36-40 °C). It is also recommendable that the babà are made at least the day before.
When saturated, place the baba’ upside down on a tray to drain excess liquid. Serve 2 per person.