Baba Al Rum (Rum Baba)

Ingredients – For 15 Baba

• 125g of flour
• 50g of butter
• 2 whole eggs (large)
• 1 yolk
• 15g of milk
• 15g of sugar
• 15g of fresh yeast
• A pinch of salt

FOR THE SYRUP

• 500g of water
• 250g of sugar
• 250g of rum
• 1 lemon

Method

Start preparing the rum baba, briefly mixing flour and yeast in the mixer with the hook, or by hand. Add milk, eggs and yolk, previously mixed and work for a few minutes until it is homogeneous. To avoid the formation of lumps, add the egg and milk mixture while the planetary mixer is running or, if you work by hand, keep stirring.

Add the sugar and mix. Finally, add the salt and butter, softened at room temperature. The dough should be soft, almost liquid.

Transfer the dough to a pastry bag. Pour it into the moulds, filling up to about 1 cm from the edge. Let it rise for about 30 minutes at a temperature of 30 ° (in the oven off, with the light on).

The dough must come out of the moulds, forming a dome.

Bake at 180 ° in a preheated convection oven for about 13 minutes. The babas are ready when they are easily removed from the mould. You can cut the bottom of a baba and check the honeycomb of the dough. Unmold and allow to cool well.

Prepare the syrup: in a saucepan, heat the water, sugar and lemon zest. Bring to a boil, then strain. Add the rum. Transfer the syrup to a bowl and, when it is still hot, completely immerse the baba for a few moments. Drain on a wire rack for cakes.

If you wish, you can brush the babas with warm jam to taste, to make them shiny. Let them rest in the fridge for about 1 hour before serving to enjoy them at their best. Before being soaked, the rum babas can be stored in the refrigerator for about a week or in the freezer, until the evening before use, tightly closed in a food bag.