Rum baba like the one in Neapolitan pastry shops, try to make it at home, it's amazing!
Rum baba like the one in Neapolitan pastry shops. Try making it at home. It's amazing and I assure you it will be a great success.
"Baba is a serious thing," Marisa Laurito used to say, and indeed it is. Dipping a spoon into a beautiful, soft, fragrant, and juicy slice of baba is priceless. Baba is fantastic, and it's also a dessert that doesn't contain a lot of fat, unlike many others with much more elaborate creams and doughs.
The secret lies in the preparation, in the multiple risings, and the syrup is essential. It must be well immersed in the syrup because the baba must be juicy.
Rum Baba
1 hour and 20 minutes of preparation, 5 hours of rising, 40 minutes of cooking. As you can see, it won't take long, so arm yourself with patience, but the result will definitely be worth it.
Dough:
- Farina Manitoba 300 g
- Butter 100 g
- Eggs 6
- 1lt whole milk
- Sugar 30 g
- Fresh brewer's yeast 10 g.
- lemon 1
- Salt 1 pinch
Wet:
- Sugar 400 g
- Water 500 ml
- Rum 200 ml
- Lemon zest
- Orange zest
Rum baba like the one in Neapolitan pastry shops. Try making it at home, it's amazing.
Beat the eggs at room temperature, then carefully fold in the cooled melted butter. Separately, dissolve the yeast in a small amount of warm water and add the flour. Do not stir, and let rest for at least 30 minutes. In a separate bowl, place the sifted flour. In the center, place the reserved eggs, the yeast, salt, sugar, and lemon zest. Mix the ingredients well for 20 minutes. Gradually add the melted butter, letting it absorb before adding more. Wait 20 minutes, then cover the bowl with a cloth and let it rise in a cool place for 3 hours; you should expect the volume to double.
How to make rum baba
Mix everything together, then pour the mixture into a greased and floured baba pan. Place the pan in the turned-off oven and let it rise again until it reaches the top. Turn the oven on and bake at 180°C (350°F) for 30 minutes, with the pan facing down. While it's baking, prepare the syrup by pouring the water into a saucepan and combining the sugar with the grated orange and lemon zest. Turn off the heat and stir in the rum. Once the baba is cooked and cooled, dip it in the warm syrup (40°C), wringing out the liquid afterward. Then, place it upside down on a wire rack to drain. Refrigerate until ready to serve.
