📝 About This Recipe
The Babà al Rum is the undisputed king of Neapolitan pastry, a cloud-like yeast cake that acts as a delicate sponge for a fragrant, boozy syrup. Originally of Polish and French descent, this dessert found its soul in Naples, where it evolved into its iconic mushroom shape and citrus-infused character. Each bite offers a sophisticated balance of airy texture and the warming glow of premium dark rum, making it a timeless masterpiece of Italian confectionery.
🥗 Ingredients
The Dough (Pasta Babà)
- 300 grams Manitoba Flour (or High-Protein Bread Flour) (sifted)
- 100 grams Unsalted Butter (softened at room temperature)
- 5 pieces Large Eggs (at room temperature)
- 30 grams Granulated Sugar
- 15 grams Fresh Yeast (or 5g active dry yeast)
- 4 grams Fine Sea Salt
- 1 teaspoon Lemon Zest (finely grated)
The Rum Soaking Syrup (Bagna)
- 500 ml Water
- 250 grams Granulated Sugar
- 150 ml Dark Rum (high quality, like Jamaican or Agricole)
- 1 large strip Orange Peel (organic, no white pith)
- 1 large strip Lemon Peel (organic, no white pith)
- 1 piece Cinnamon Stick (optional)
The Finish and Garnish
- 100 grams Apricot Jam (strained for glazing)
- 250 ml Heavy Cream (cold, for whipping)
- 2 tablespoons Powdered Sugar (for the cream)
- 1 cup Fresh Berries (strawberries or raspberries)
👨🍳 Instructions
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1
In a small bowl, dissolve the yeast in 2 tablespoons of warm water with a pinch of sugar. Let it sit for 10 minutes until foamy.
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2
In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and the yeast mixture. Start mixing on low speed.
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3
Add the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough will be very sticky and loose at this stage.
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4
Switch to the dough hook. Add the softened butter and salt. Knead on medium speed for 10-15 minutes until the dough becomes elastic, shiny, and starts pulling away from the sides of the bowl (stringing).
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5
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free place for about 90 minutes or until doubled in size.
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6
Butter and flour your babà molds (standard muffin tins work if you don't have the traditional tall, tapered molds). Deflate the dough and fill each mold about 1/3 full.
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7
Let the dough rise a second time in the molds until it reaches the rim, approximately 45-60 minutes.
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8
Preheat your oven to 180°C (350°F). Bake the babàs for 20-25 minutes until they are deep golden brown. Remove from the oven and let them cool completely before unmolding.
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9
Prepare the syrup: In a saucepan, combine water, sugar, and citrus peels. Bring to a boil until sugar dissolves. Remove from heat, let it cool to about 40°C (lukewarm), then stir in the rum.
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10
Submerge the cold, dry babàs into the warm syrup. Use a slotted spoon to gently press them down so they soak up the liquid like a sponge. They should feel heavy and saturated.
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11
Place the soaked babàs on a wire rack over a tray to drain for 10 minutes.
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12
Warm the apricot jam with a teaspoon of water and brush it generously over the babàs to seal in the moisture and give them a professional shine.
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13
Whip the heavy cream with powdered sugar until stiff peaks form. Slice the babà down the center (not all the way through) and pipe the cream inside, or dollop on top.
💡 Chef's Tips
Always use high-protein flour (Manitoba) to ensure the gluten structure is strong enough to hold the heavy syrup without collapsing. Ensure your eggs and butter are at room temperature to prevent the dough from curdling during the mixing process. The secret to a perfect Babà is the soak: the cake must be completely dry and the syrup must be warm, never boiling, to ensure even absorption. If you prefer a non-alcoholic version, replace the rum with a concentrated infusion of vanilla bean and extra citrus zest. Don't under-bake; a deep golden crust is essential for the structure of the cake once it is soaked.
🍽️ Serving Suggestions
Serve with a small glass of chilled Limoncello to cut through the richness of the rum. Pair with a cup of strong Neapolitan espresso for the ultimate afternoon treat. Top with wild strawberries or a sour cherry (Amarena) for a traditional Italian finish. For a modern twist, serve alongside a scoop of vanilla bean or pistachio gelato. Arrange on a decorative silver platter for a stunning dinner party centerpiece.