THE rum baba are typical sweets of traditional Neapolitan pastry. It is a sweet with a soft dough with a mushroom-shaped dome which is then dipped in an unmistakable rum bath. A sweet that in Naples can be found in all pastry shops and that is unmissable in the packet of sweets on Sundays. Some time ago I proposed the baba in the magnum version, this time I made it in mignon format using special molds.
How to make rum babas
Put the flour in the bowl of the mixer, then crumble the yeast in the center. Add the milk, the eggs and work for a few minutes until it is homogeneous.
Add the sugar and mix. Finally add the salt and the softened butter at room temperature. The dough must be soft.
Put the dough in a pastry bag, then fill the buttered molds with the mixture, reaching about 1 cm from the edge. Let the babà rise for about two hours in the oven off, with the light on.
The dough must come out of the molds, forming a dome.
Bake the babas at 180 ° in a preheated convection oven for about 13/15 minutes. Remove from the oven, remove from molds and let cool.
Now prepare the rum bath: in a saucepan, heat the water, sugar and lemon zest. Bring to a boil and cook for about ten minutes. Then, after having cooled the syrup, add the rum and mix.
Transfer the rum sauce to a bowl then completely immerse the babas until they are soaked in the sauce.
Now brush the babas with apricot jam to make them shiny. Let it rest in the fridge for about 1 hour.
If you prefer, cut the rum babas in half and fill them with whipped cream and fresh fruit, otherwise, enjoy them with nature.