BabĂ al rum
BabĂ al rum is an icon of Neapolitan pastry-making, a soft and spongy sweet soaked in an aromatic syrup made with rum. Originating from French tradition but perfected in Naples, it represents the excellence of Parthenopean pastry-making with its tender consistency and the enveloping aroma of this noble spirit.
Preparation
- 1
Dissolve the yeast in a little warm water, then combine it with the flour, eggs, and sugar in a bowl. Knead until you obtain a homogeneous and smooth mixture.
- 2
Gradually add the softened butter, continuing to work the dough until it becomes elastic and silky.
- 3
Fill the traditional individual babĂ molds halfway with the dough. Cover with a damp cloth and let rise at room temperature for about 1 hour, until the dough reaches the edge of the mold.
- 4
Bake in a preheated oven at 180°C for 25-30 minutes, until the surface is golden and a toothpick inserted comes out clean.
- 5
Meanwhile, prepare the syrup: bring water and sugar to a boil, then remove from heat and add the rum.
- 6
Remove the babĂ from the oven and let cool slightly before unmolding.
- 7
Gently immerse each babĂ in the hot syrup for about 1 minute per side, allowing the sweet to completely absorb the aromatic liquid.
- 8
Arrange the babĂ on a serving plate and let rest for at least 10 minutes before enjoying.
Chef's Tips
The secret to the perfect babĂ is not to rush the initial rising: the sweet must rise until it reaches the edge of the mold. The immersion in syrup must be gentle and quick to prevent the sweet from disintegrating. It keeps well for 2-3 days in the refrigerator.