The rum babà are one of the most representative desserts of the Neapolitan tradition, famous for their soft texture and the unmistakable aroma of the rum syrup. It is a dessert made of leavened dough, carefully worked until you get an elastic and light dough, baked in the oven and then soaked in a syrup made with water, sugar, and rum.
The secret to the perfect babà lies in its balance: an airy structure capable of absorbing the syrup without falling apart, remaining soft, moist, and glossy. Each bite releases an intense yet harmonious aroma, where the sweetness of the syrup meets the bold character of the rum, creating an elegant and timeless dessert.
Preparing homemade rum babà means rediscovering a great classic of Italian pastry, bringing a dessert to the table that tastes of tradition, celebration, and conviviality. They are perfect to serve as a dessert at the end of a meal, ideal for special occasions or simply to indulge in a sweet treat.
For this recipe, we used the babà mold from the company MARIO MUGNANO COOKWARE with which we collaborate, non-stick molds that do not need to be lined with parchment paper.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 18 babà
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for rum babà:
- 2 cups all-purpose flour
- 1 tsp instant dry yeast
- 2/3 cup lukewarm milk
- 2 tbsp granulated sugar
- 4 tbsp butter at room temperature
- 3 medium eggs (at room temperature)
- 2 1/2 cups water
- 2 1/2 cups sugar
- 3/4 cup rum
- to taste whipped cream
- to taste fresh fruit (or chocolate sprinkles)
Tools for rum babà:
- 18 Molds for babà 2.4 inches in height.
- 1 Stand mixer
- 1 Oven
- 1 Saucepan
Preparation and Cooking:
Dissolve the instant dry yeast in a little milk stirring well.
In the stand mixer, place the eggs, sugar, and mix them, then add the flour and, with the mixer running, the milk. When the mixture starts to combine, add the butter at room temperature. Once the butter has been well incorporated into the mixture, turn off the mixer.
Place the mixture in a bowl, cover with plastic wrap, and let rise for a couple of hours.
When the dough has risen (the dough is very soft, it should be that way), fill the molds halfway with the dough and let it rise again for 30 minutes.
Bake for approximately 30 minutes at 338°F.
Remove the babà from the oven and let them dry until the next day.
In a pot, place the sugar and water and bring to a boil while stirring well. Turn off the heat and add the rum, stirring well.
Immerse the babà in the hot syrup, lightly squeeze them the first time, then immerse them again and place them on a serving plate.
Make an incision on the surface and decorate with cream and fresh fruit or chocolate sprinkles for an even more indulgent version.
Place the rum babà on a serving plate and serve.
DON’T MISS:
Does rum babà contain alcohol?
Yes, the traditional syrup is made with water, sugar, and rum. However, it is possible to reduce the amount of rum or substitute it with rum flavoring if you want an alcohol-free version.
Can I prepare rum babà in advance?
Absolutely yes. Babà are even better after a few hours of rest, as they have time to absorb the syrup perfectly. They can also be made the day before.
How to store homemade rum babà?
The already soaked babà can be stored in the refrigerator, well covered, for 2–3 days. Before serving, it is advisable to bring them back to room temperature.
Can I use a different mold from the classic one?
Yes, you can use muffin molds, mini molds, or a large babà mold. Cooking times may vary slightly depending on the size.
Can I fill the rum babà?
Of course! Babà are also great filled with whipped cream, pastry cream, or chantilly, for an even more indulgent version.
