RUM BABA - Original Italian recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

dark rum

🥗Healthier: rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol

In a planetary mixer with a leaf attachment, pour in the cake flour.

Crumble the yeast into the flour.

Turn the mixer on at low speed and add eggs one at a time, ensuring the bowl stays cool.

Add sugar and let it incorporate into the mixture.

Switch to a hook attachment and add butter one piece at a time, waiting for each piece to be absorbed before adding the next.

Knead the dough until it is stretchy and resistant, indicating a strong gluten mesh.

Transfer the dough to a large bowl, cover with plastic wrap, and let it rest for at least 3 hours at a temperature of 26-28°C.

After resting, gently lift the dough and shape it into pieces of about 250 grams each.

Grease the molds and place the dough pieces inside, covering them with wrapping paper to rest until they reach the edges of the molds.

Preheat the oven to static mode at 180°C and bake for about 25 minutes.

Let the Baba cool for a few minutes before removing them from the molds, then allow them to cool completely overnight.

Prepare the rum syrup by combining water and sugar in a saucepan, stirring until the sugar dissolves.

Once dissolved, add dark rum and heat until it reaches about 50°C.

Dip the cooled Baba into the hot syrup, ensuring they are soaked for about a minute before removing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens