Ring Baba: the traditional recipe revisited with simplicity
The ring baba is a delicious and scenic variant of the famous Neapolitan baba, a great classic of Neapolitan pastry. Soft, moist, and rum-scented, this leavened dessert conquers the first taste with its soft texture and soaked heart.
Preparing baba at home is easier than it seems: I will guide you step by step to create a perfect ring baba, well-raised, tall, and fragrant, ideal to serve as a Sunday dessert or on festive occasions.
The peculiarity of this version is the ring shape, which makes it even more scenic and easy to portion. You can accompany it with whipped cream, custard, or fresh fruit for a truly irresistible result.
Moreover, compared to the single-serving version, the ring baba requires only one bake and retains all its moisture even in the following days.
If you love traditional Neapolitan desserts, or simply want to impress with a leavened dessert that tastes of celebration and family, this is the recipe for you!
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- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Here are the ingredients you will need to make the ring baba
- 2.1 oz milk
- 15 fresh brewer's yeast
- 12.3 oz Manitoba flour
- 4 eggs
- 1.8 oz sugar
- 1 pinch salt
- 3.5 oz butter
- 20.3 oz water
- 10.6 oz sugar
- 10.6 oz rum
Tools
- Mold
- Toothpick
- Basting Bottle
- Stand Mixer
Steps
Prepare water and yeast
Start by warming the milk in a saucepan to about 89°F, without exceeding this temperature to avoid compromising the effectiveness of the yeast. Pour the Manitoba flour into a large bowl, add the crumbled yeast and gradually the milk. Stir to distribute the ingredients well.
Beat the eggs
In another bowl, break the eggs and add a pinch of salt. Using electric beaters, beat the eggs until light and frothy. This phase is crucial to incorporate air into the dough and achieve a soft baba.
Add sugar and flour
Once the eggs are beaten, incorporate the sugar and continue to mix for a few seconds. At this point, start adding the flour little by little, continuing to mix with the beaters. When half of the flour is incorporated, add the soft butter in pieces and mix well.
Work the dough until you obtain a homogeneous and slightly sticky consistency.
First rising
Cover the dough with plastic wrap and let it rest for about 30/40 minutes.
Shape and second rising
Butter and flour a 11-inch ring cake pan and pour the dough into it, distributing it evenly.Cover the mold with plastic wrap and let it rise in a warm place for about an hour and a half, or until the volume doubles.
Baking
Preheat the oven to 356°F. Bake the baba for 30/35 minutes, checking the baking with a toothpick: it should come out dry. Once baked, let it cool in the pan for about ten minutes.
Prepare the rum syrup
In a saucepan, pour the water and sugar, and bring to a boil, stirring until the sugar is completely dissolved. Turn off the heat and let it cool completely before adding the rum. Mix well.
Soak the baba
Once cold, prick the entire surface of the baba with a skewer. Pour the syrup little by little, making sure that the dessert absorbs the liquid well. This process requires patience: add the syrup gradually to achieve a perfectly soaked baba.
Storage, Tips for Ring Baba
Storage of Ring Baba
The ring baba, thanks to its soft texture and rich soaking, keeps well for a few days if managed correctly:
• In the refrigerator: cover it with plastic wrap or place it in an airtight container to prevent drying. It keeps this way for 3-4 days. Before serving, bring it back to room temperature to enjoy it best.
• At room temperature: if it’s not too hot, you can keep it well covered for a couple of days. If you notice the baba losing softness, you can “revive” it by pouring some leftover syrup before serving.
Useful Tips for a Perfect Result
1. Well-worked dough: dedicate time to working the dough to properly activate the gluten. If you have a stand mixer, use it for at least 10-15 minutes.
2. Temperature of ingredients: make sure the eggs, butter, and yeast are at room temperature. This will help the rising process.
3. Rising in a warm environment: to promote perfect rising, place the dough in the oven turned off with the light on or near a heat source. Avoid drafts.
4. Gradual syrup: soak the baba slowly to allow the dessert to properly absorb the liquid without breaking. You can use a spoon or a ladle to distribute the syrup evenly.
5. Alcohol-free variants: if you prefer a non-alcoholic version, replace the rum with orange or lemon juice mixed with a few drops of vanilla extract.
Following these tips, your ring baba will always be impeccable and ready to impress anyone who tastes it!
Following these tips, your ring baba will always be impeccable and ready to impress anyone who tastes it!
