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Italian Rum Baba

GialloZafferano's picture
Welcome to the GialloZafferano kitchen. I'm Sonia and today we'll be making a dessert that exemplifies Neapolitan cuisine: Baba.
Ingredients
Please See Video
Directions

MAKING
1) In a bowl, mix the yeast with sugar and some warm milk and keep aside
2) In a bread mixer with a paddle attachment, add the flour and turn the mixer on low speed
3) Add in the salt and eggs
4) Then add in the yeast mixture till the sides of the bowl are clean
5) Add in the remaining sugar to the butter, and then add this to the batter little by little
6) Turn the batter out onto a bowl, cling wrap and allow to rise for about 1 ½ hours
7) Once risen with a ladle stir the batter down
8) Butter and prepare the baba moulds
9) Scoop the batter into the mould half way and fill the remaining moulds
10) Leave to rest for about 20 minutes
11) Bake in a preheated oven for 10 minutes, then lower the temperature to 180C and bake for 10 minutes more
12) Meanwhile make this syrup by dissolving the sugar in water
13) Once the cakes are done add them to the syrup to soak
14) Press them, then lightly brush them with apricot jam

SERVING
15) Serve this with some whipped cream and some fresh fruits

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Egg
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
80 Minutes
Servings: 
4
An easy dessert which is syrupy, and as sweet as sugar! This dessert is not to be missed! Watch this video and you wouldn't regret not wanting to make this!

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