Recipe: Baba al Rum
Category: Yeast-based Baked Goods
Servings: 25
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 600g |
| Manitoba Flour | 600g |
| Fine Salt | 10g |
| Sugar | 30g |
| Butter | 200g |
| Fresh Brewer’s Yeast | 25g |
| Water | 5L |
| Sugar (for syrup) | 600g |
| Rum | 300g |
Instructions:
1. Preparing the Dough:
Start by preparing the dough for the baba. In the bowl of a stand mixer, combine the Manitoba flour with the crumbled fresh yeast. Set the mixer to medium-low speed using the dough hook attachment, and let the ingredients begin to mix. Gradually add the eggs one by one—make sure they are cold for best results. Continue mixing until the eggs are fully incorporated into the dough. Once the eggs are well mixed, add the sugar, and allow it to blend into the dough. Follow this by adding the salt, and mix for another few minutes. The dough should end up soft, smooth, and somewhat sticky.
Tip: Ensure your stand mixer bowl can accommodate at least 2.5 liters of dough. If your bowl is smaller, transfer the dough to a larger bowl after mixing.
2. Resting the Dough:
Cover the dough with plastic wrap and let it rise. Gently wet your hands, then take a portion of dough and shape it into a ball, placing it in the prepared baba molds. Cover with plastic wrap and let the dough rise until it has reached the rim of the molds.
3. Baking:
Preheat your oven to 200°C (400°F) in static mode. Once the dough has risen, transfer the babas to a baking tray, making sure to space them out evenly. Bake for about 20-25 minutes, or until golden brown and slightly puffed up. After baking, let them cool for about 10 minutes before carefully removing them from the molds. Allow the babas to cool completely, preferably overnight in a cool, dry place. This resting time will allow the surface to dry out, and the interior to firm up.
4. Preparing the Syrup:
While the babas are cooling, prepare the rum syrup. In a small saucepan, combine the water with the sugar, stirring gently over low heat until the sugar has dissolved completely. Once the sugar has dissolved, remove the pan from heat and add the rum, mixing thoroughly.
5. Soaking the Babas:
To soak the babas, gently immerse each one into the rum syrup, allowing it to absorb the liquid. You can soak them once or twice for deeper flavor. Handle them carefully and gently press the babas to release any excess syrup. Once fully soaked, place them on a wire rack with a plate underneath to catch any drips.
Tip: For an extra touch, you can either serve the babas as they are or top them with whipped cream and fresh strawberries, pastry cream, or amarena cherries for a delicious garnish.
Enjoy the irresistible softness and rum-soaked sweetness of this classic Italian dessert!
