Rum babas

Ingredients (for 20/22 babà):

  • 600 manitoba (21.16 oz) flour cold temperature
  • 12 eggs cold temperature
  • 10 gr (0.35 oz) salt
  • 30 gr (10.58 oz) sugar
  • 4 gr (0.14 oz) dried yeast or 12,5 gr (0.44 oz) fresh yeast
  • 25 gr (0.88 oz) water
  • 200 gr (7.054 oz) butter
  • 400 gr (14.10 oz) apricot jam

farina di manitoba  eggs  sale  sugar  lievito  bicchiere acqua  burro  marmellata albicocche

For the shape:

  • 20/22 baba moulds

baba mould

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Melt yeast in half a glass of warm water (30°C – about 80°F) then add 30 gr manitoba flour and mix together until well combined.

Baba_rum_Seq1  baba rhum lievitino

Place the dough back into a bowl and cover with cling film. Set the dough aside to rise for at least 30 minutes, until doubled in size.

baba lievitino coperto

After this time mix in the rest of the flour with the dough in a planetary mixer.

baba lievitino in impastatrice

Add the eggs and the egg yolks and last add sugar and mix again.

baba impastatrice

With the machine running, add the butter about a knob at a time, and salt, kneading until it’s all incorporated. Mix for about 15-20 minutes then cover the dough with cling film and let it rest for 3 hours at warm temperature.


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For the syrup:

  • 2 liter (67.62 fl oz) water
  • 800 gr (28.21 oz) sugar
  • 40 gr (1.410 oz) orange zest
  • 20 gr (0.705 oz) lemon zest
  • 400 ml (13.52 fl oz) rhum

bicchiere acqua  sugar  orange zest  lemon zest intere  rhum

Meanwhile for the syrup, put the orange and the lemon zests in a small saucepan with water, add sugar and bring to a rolling boil. Reduce heat to a simmer, and cook 5 minutes then remove pan from heat, and stir in rum. Let cool to room temperature.

orange and lemon zest a mollo

In a separate bowl mix jam with 2/3 tablespoon of syrup and set aside.


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Lightly butter your molds and put in the dough.

imburrare stampini baba  Baba_rum_Seq8  Baba_rum_Seq9

Let the baba rise 30-45 minutes or until almost doubled in size. Bake individual babas about 12 minutes, a larger one about 30 minutes or until done (a sharp knife inserted into the center should come out clean).

When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins.

baba cotti

Place the babas onto a dish and pour over half the syrup. Brush the syrup onto the babas until they are noticeably heavier but not totally soaked. Let stand until ready to serve. Transfer to the fridge to chill before serving.


Buon appetito!