Neapolitan Rum Baba Recipes

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RUM BABàS



Rum Babàs image

Babà Napoletano al Rum or rum babà is a classic Neapolitan dessert that has conquered pastry shops across Italy. The small brioche-like sweets are dipped in syrup and glazed in rum for a explosion of flavor with every bite.

Provided by Redazione Web

Categories     cakes and desserts

Time 2m

Yield 12

Number Of Ingredients 12

FOR THE BABÀS
2CUPS all-purpose flour
3 large eggs
2/3 stick unsalted butter, softened
1OZ. honey
1 1/2TBSP. brewer's yeast
3/4TSP. salt
FOR THE SYRUP AND GLAZE
2 1/2CUPS sugar
1/2CUP rum
1CUP apricot jam
peel from 1 lemon

Steps:

  • FOR THE BABÀS: Gently beat the eggs and combine half of the beaten eggs with half of the butter. In a bowl, mix the brewer's yeast with the flour. Add the egg-and-butter mixture, the remaining beaten eggs, honey and salt. Knead until the dough is smooth.
  • Cover with a tea towel and let rest at room temperature for 30 minutes, then transfer to a pastry bag.
  • Grease a dozen babà molds (2" diameter) with butter and fill halfway with the batter. Place molds on a tray, with 1-2" between each, and let rise for 1 hour.
  • Preheat the oven to 375°F. Bake babà for 25 minutes.
  • FOR THE GLAZE: Heat sugar, 3 1⁄3 cups water and lemon peel in a saucepan, cooking gently until the mixture boils. Add rum then remove from heat.
  • FOR THE SYRUP: Pass apricot jam through a sieve. Heat in a pan with 1⁄3 cup warm water.
  • Place a cooling rack on a baking tray. Using a slotted spoon, dip the babàs in the hot syrup until coated evenly, then place on a cooling rack set to drain. Let cool, then brush with the glaze.

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