Neapolitan Babà Soaked in Rum Syrup

What you need

• 300 g (10 1/2 oz) strong bread flour
• 12 g (1/2 oz) fresh yeast
• 15 g (1 tbsp) granulated sugar, for the dough
• 5 medium eggs
• 5 g fine salt
• 100 g (3.5 oz) butter, soft, plus extra for the molds
• 750 ml (3 cups) water, for the soak
• 300 g (1 1/2 cups) granulated sugar, for the soak
• 1 lemon, peel in 1 wide strip
• 1 orange, peel in 1 wide strip
• 150 ml (2/3 cup) dark rum

Method

Restated from the original video

1. 1

   Put the flour in the bowl of a stand mixer fitted with the paddle. Crumble in the yeast and add the dough sugar.

2. 2

   Mix on low speed and add the eggs a little at a time, waiting until each addition is absorbed.

3. 3

   Add the salt and keep mixing for 2 min, until the dough is elastic.

4. 4

   Add the butter one piece at a time and mix until the dough is smooth and glossy. It will be very soft.

5. 5

   Cover the bowl and leave it at room temperature until doubled, about 2 hours.

6. 6

   Meanwhile, make the rum soak. Put the water, soak sugar, lemon peel and orange peel in a pot and bring to a boil, stirring until the sugar dissolves.

7. 7

   Take the pot off the heat, stir in the rum and let the mixture cool to lukewarm.

8. 8

   Butter 11 babà molds, 5.5 cm (2 in) across. Spoon about 60 g (2 oz) of dough into each, filling it halfway.

9. 9

   Let the molds rise in a warm place until the dough doubles and reaches the rim, about 40 min. Heat the oven to 200 °C (400 °F) meanwhile.

10. 10

    Bake until deep golden, about 20 min. Unmold the babà while hot and cool them on a rack for at least 1 hour. Leaving them overnight lets them take up more liquid.

11. 11

    Warm the rum soak slightly and dunk the babà in it for about 10 min, turning them now and then.

12. 12

    Lift them out gently, drain on a rack and serve at room temperature.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.