Neapolitan Rum Baba Recipes

NEAPOLITAN RUM BABA RECIPE

Steps:

• Dissolve the Active Dry Yeast in Water.
• In a bowl, combine the Yeast mixture with 2 tablespoons of Flour, and knead.
• When a small soft and compact Dough has formed, shape it into a ball. Covered with cling film and allow it to double in size for about 30 minutes in a warm place ( turned off over is an ideal place to let it rest ).
• Put the remaining Flour in a large bowl and place the bowl in the fridge.
• Place the small Dough, now doubled in size, on the cold flour and set aside for 1 minute while you work on the Eggs.
• Beat all the Eggs mixing yolks and whites...

RUM BABàS

Steps:

• FOR THE BABÀS: Gently beat the eggs and combine half of the beaten eggs with half of the butter. In a bowl, mix the brewer's yeast with the flour. Add the egg-and-butter mixture, the remaining beaten eggs, honey and salt. Knead until the dough is smooth.
• Cover with a tea towel and let rest at room temperature for 30 minutes, then transfer to a pastry bag.
• Grease a dozen babà molds (2" diameter) with butter and fill halfway with the batter. Place molds on a tray, with 1-2" between each, and let rise for 1 hour.
• Preheat the oven to 375°F. Bake babà for 25 minutes.
• FOR THE GLAZE: Heat sugar, 3 1⁄3 cups water and lemon peel in a saucepan, cooking gently until the mixture boils. Add rum then remove from heat.
• FOR THE SYRUP: Pass apricot jam through a sieve. Heat in a pan with 1⁄3 cup warm water.
• Place a cooling rack on a baking tray. Using a slotted spoon, dip the babàs in the hot syrup until coated evenly, then place on a cooling rack set to drain. Let cool, then brush with the glaze.