The Easter Babà with rum and small chocolate eggs. Ideal to present after Easter lunch.

We love it in our family and it is never missing from our Easter table. Perfect to brighten up the holiday table with the colors of spring and it allows you to savor the taste of simplicity.

It is delicious, very fragrant, and has a truly unique flavor!

Easter rum Babà is a simple and familiar alternative to classic holiday sweets, which with its elegant appearance conquers everyone and has nothing to envy to pompous desserts.

Its rum scent and the deliciousness of the chocolate eggs will surely be appreciated at your home as well.

This is also why I wanted to gift my family their favorite dessert in an Easter version this year.

If your family also loves these desserts and you want to try something new, I recommend trying this simple recipe of mine.

For the dough, choosing the right ingredients and the correct processing are fundamental to obtain a soft Babà with an enveloping aroma.

The Babà dough is made of strong flour that allows it to retain air. Eggs, butter, yeast, and sugar.

I recommend using a stand mixer for kneading. After baking, it is soaked in rum syrup, which gives it a unique and unmistakable flavor.

You can make it in a classic tall donut mold with a cone, a daisy shape for Babà, or if you prefer, you can use a savarin mold.

Here’s a little big tip: proper baking is essential to ensure a rum Babà with perfect browning that develops that enveloping scent that precedes the pleasure of every bite.

“Bake the Babà always the day before because the drier it is, the better it will absorb the syrup.”

As for the decoration, you can choose between whipped cream or custard with fresh fruit or candied cherries work just fine.

Let’s see how to prepare this delicious

Difficulty: Easy
Cost: Inexpensive
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 10/12
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Easter

3,690.42 Kcal

calories per serving

Info Close

Energy 3,690.42 (Kcal)
Carbohydrates 487.90 (g) of which sugars 290.91 (g)
Proteins 81.44 (g)
Fat 120.04 (g) of which saturated 70.29 (g)of which unsaturated 45.85 (g)
Fibers 8.12 (g)
Sodium 1,430.66 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Easter Babà

2 3/4 cups Manitoba flour
6 eggs
3 tbsp sugar
2 1/4 tsp active dry yeast (fresh double the amount)
1/2 cup butter
1 pinch salt
2 cups water
1 1/4 cups sugar
3/4 cup rum
1 orange (orange zest)
as needed chocolates (colored egg shape)

Tools

Stand Mixer
Cake Mold
Food Scale
Saucepan
Pitcher

Steps for the Easter Babà

The Babà dough requires a long processing, so I recommend using a stand mixer or a very resistant electric mixer with spiral beaters.
In this recipe, it is essential to use Manitoba flour as it can absorb a lot of liquids and develop a lot of gluten.
The butter should be at room temperature.
The eggs should be 6 large and at room temperature.
Now let’s start kneading.
Weigh the whole eggs without the shell, then beat them slightly with the help of a fork.
(300 g of eggs corresponds to about 6 eggs).
Put the Manitoba flour, sugar, and dry yeast in the bowl of the mixer, then mix to combine the dry ingredients.
Add a pinch of salt.
Attach the hook of the mixer and start mixing the ingredients by gradually pouring the beaten eggs.
Do this operation very gradually to slowly hydrate the flour.
Add the eggs and work the dough for 15/20 minutes.
At the end, it should be elastic and very kneaded.
Now gradually add the soft butter to the dough. Only when the first piece is integrated, add a second one until you have finished all the butter.
This phase of processing must last at least 10 minutes.
Once the dough is ready, grease your hands with a little butter and remove it from the mixer hook.
The dough will be extremely soft but elastic and easy to work by hand.
Place it in a well-buttered ring mold with a diameter of 9.5-10 inches.
Even if it seems little, after rising, it will triple its volume, reaching the edge of the mold!
To make it easier, put it in the oven off with the light on.
Once rising is complete, we can bake in a convection oven at 356°F for about 30 minutes or in a static oven at 374°F for the same time.
(Absolutely avoid opening the oven for the first 25/28 minutes).
Remove from the oven and let it cool.
In the meantime, prepare the syrup by boiling the water and sugar with a peel of a well-washed, untreated orange for about 20 minutes. Once the syrup is ready, turn off the heat and add the rum.
Remove the Babà from the oven and let it cool in the mold.
Then use a skewer to poke holes all over the surface.
Soak the Babà with the rum syrup, adding it slowly to allow it to absorb well.
Gradually, the Babà will absorb all the syrup and increase in volume.
Once all the syrup is finished, flip the Babà cake onto a serving plate and decorate it
Enjoy your meal

Tips

The Easter Babà can be stored in the fridge for 3 days. It can also be frozen, sliced, and separated with a sheet of parchment paper.

If you don’t have a stand mixer, you can use spiral electric beaters. For the last steps, you will need to knead by hand.

You can also soak it later when cold. It lasts several days, covered with cling film. It will tend to dry out, but as soon as it is soaked, it will become soft and perfect!

If using fresh yeast, you will need 14 grams.

You can also create a Limoncello Babà Cake by simply replacing the rum with limoncello.

If you enjoyed this recipe, click on many stars, thank you very much.

I look forward to seeing you in my group: https://www.facebook.com/groups/488624465780860

or on my page: https://www.facebook.com/gustoamoreefantasie