RUM BABA IN JAR COOKING, simple and tasty Neapolitan dessert cooked in a jar, perfect Christmas gift idea, perfect for all occasions.
How much I love rum baba, and as Marisa Laurito used to say, baba is a serious thing! She was right, it is an absolutely amazing, soaked, fragrant, and delicious dessert.
The recipe for rum baba in jar cooking is ideal if you want to prepare an original Christmas gift, it comes in a single-serving version, but you can buy larger jars if you prefer and make a dessert for more people.
These rum babas were a big hit, the fun is eating them directly from the jar, but of course you can always bake them in the classic aluminum baba molds and then soak them in rum.
Follow me to the kitchen today, we have rum babas in jar cooking!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 50 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups all-purpose flour (I use Caputo Rossa)
- 3 eggs
- 1/2 oz fresh yeast
- 1/4 cup sugar
- 1/3 cup butter
- 4 1/4 cups water
- 1/3 cup rum (rum soaking for baba)
- 2 tbsp rum (alcoholic base rum, Pampero white or dark)
Tools
You can bake in aluminum molds or glass ones for a gift idea.
- 10 Molds Baba Molds
- 10 Jars Weck Jars
Steps
The recipe yields about 8-10 large mold babas.
Adjust with flour, if the dough is liquid, add a little flour. I added 50 g
Prepare a starter with the yeast, a tablespoon of flour, and 1/4 cup of water, mix, it is liquid and cover with plastic wrap for 30 minutes.
Pour the flour into the bowl of the mixer, add the sugar, a pinch of salt, and the eggs, mix then add the milk little by little with the machine running.
The dough should be soft, slightly sticky, work for 30 minutes with the hook at low speed.
Prepare the syrup, put a saucepan with water and rum on the stove, if you prefer, you can also add orange or lemon zest.
Once risen, take the dough and divide it into pieces of 3 oz each, the dough is sticky, elastic, and place them inside the jars, let them rest in the off oven until doubled.
Then turn on the oven to 356°F and bring it to temperature, bake the jars WITHOUT the lid and gaskets, these can be used in the microwave
The babas will rise to about 1.2 inches from the edge, remove from oven and let cool or cool down and then cover them with the syrup and occasionally add more syrup until the babas no longer absorb it.
Close with the lid, gasket, and clamp and store in the fridge.
Bon appétit
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Rum Baba in Jar Cooking
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FAQ Rum Baba in Jar Cooking
Can I make rum baba without the jar?
Of course, you can use the classic baba molds.
