Babà is a typically Neapolitan dessert, although its origins are French.
The preparation requires a little attention and above all a long leavening but the result will be amazing and very particular.
It is also perfect to be served with a soft drink to satisfy even those who do not like rum or cannot consume it.
Servings = 8 pax – Prep. Time = 1h – Baking Time = 30 minutes
- 250 gr. flour
- 80 gr. butter
- 125 gr. sugar
- 20 gr. yeast
- 5 eggs
- 1 pinch salt
- 1 cup water
- 1/2 cup rhum
Preheat oven at 180 °
Begin to dissolve yeast in a glass of warm water.
Put flour in a large bowl and add salt, eggs and mix. Add 25 gr. of sugar and the melted butter and knead again until well mixed.
Place the dough in a deep babà cake-tin (pre buttered and floured, and let it rest for 1 hour or until the dough is double its size.
Cook in oven for 30 minutes.
While babas are cooling, prepare a syrup warming the water in a pot and adding in sugar and rhum.
When babà are baked, gently sprinkle them with the syrup the cake using a brush.
Serve and enjoy!