Baba al Rum is one of the great icons of Italian pastry. A light, elastic yeast dough is baked until golden, soaked generously in aromatic rum syrup, and finished with fresh whipped cream for a dessert of balance, fermentation, and tradition.
Base recipe = 1 batch.
Ingredients
- 907 g high-gluten flour
- 80 g fresh yeast
- 20 g sea salt
- 120 g honey
- 550 g unsalted butter, softened
- 5 g lemon zest
- 1650 g whole eggs
- 500 g sugar for syrup
- 1000 g water for syrup
- 250 ml dark rum
- 500 g lightly sweetened whipped cream
Instructions
- Place the high-gluten flour, honey, salt, fresh yeast, lemon zest, and half of the eggs into the mixer.
- Mix until the dough becomes smooth, elastic, and begins developing structure.
- Add the remaining eggs gradually, allowing each addition to absorb before adding more.
- Incorporate the softened butter in stages until the dough is glossy, elastic, and fully emulsified.
- Pipe the dough immediately into buttered baba molds.
- Proof at 80°F / 27°C for 60–80 minutes, or until the dough rises close to the top of the molds.
- Bake small babà at 425°F / 220°C for about 12 minutes, or large babà at 375°F / 190°C for 15–16 minutes.
- Prepare the syrup by boiling the sugar and water. Cool slightly, then add the dark rum.
- Soak the warm babà thoroughly in the rum syrup, then drain.
- Fill with lightly sweetened whipped cream and garnish with optional maraschino cherries.
Chef Notes
For the perfect sponge, stop mixing only when the dough is glossy and elastic.
Under-proofing creates a tight crumb that will not absorb the syrup evenly.
The best result comes from soaking warm babà in warm syrup, then draining them before filling.
Service Tips
Hold the babà lightly soaked, then finish with a final quick dip to order.
Fill with whipped cream at service so the pastry stays airy, clean, and elegant.