Babà Napoletano, Rum Baba

Baked sweet among the tastiest and internationally known of the Belpaese, and pride of Neapolitan cuisine, the baba has origins in Poland. The inventor was in fact the Polish king Stanislaw Leszczynski, father in law of Louis XV of France. The story said that the former king had dipped in Madeira a slice of kugelopf,  Austrian sweet brioche cake, and since then fell in love with this sweet.

His great passion for cooking then led to new and richer processing with the leavened three times dough and beaten to get a lighter pasta, filled with raisins and saffron. The recipe also spread to Versailles, and from there reached the kitchens of Naples, then among the richest and prosperous cities of Italy, where he entered immediately in the tradition, thus to be tagged as a typical Neapolitan pastry in first Italian cookbook written by chef Angeletti in 1836. Since then the baba entered into the homes and hearts of many, thanks to its balance of flavors enhanced by the unmistakable taste of rum that constitutes the essence. So if you also are enticed by this delicacy of soft heart and noble origins,  Italian Traditions will  teach you how to prepare them.

 

 

Ingredients

1 Kg of flour 0

80 g of sugar

300 g of butter

50 g of yeast

20 g of salt

15 Eggs

For bathing

1 Liter of water

400 g sugar

½ Liter of rum at 70°

 

 

Directions

In a mixer pour the flour, add the yeast, then start to incorporate and add sugar. Allow to turn the mixer and meanwhile add the salt and the eggs previously broken with a fork, mixing appropriately the egg yolk with the egg white. Incorporate well all the dough eggs that will be almost golden. Add the butter cut into ribbons and softened at room temperature, then continue to run the mixer, until the dough becomes elastic, full-bodied and comes away from the edges of the container. Carefully fill the shape of dough up to 50% approximately of the same. Allow to rise for at least 15-20 minutes, and in the meantime preheat the oven up to 250°. Bake at this temperature for 15 minutes, then lower the oven to 190° and cook babà in the molds for another 15 minutes. Finished these, pull the babas out of the oven and check that they are golden, high and very swollen. At this point it would be appropriate to let them rest for 12 hours, past which we can move on to the preparation of the bathing. To do that pour into a pan with high sides of large diameter water, to put on sweetest fire and never make it boil. Add sugar, then pour the rum and continue stirring for a few minutes, always with the very dim flame. Soak the baba in the mix, until they soften. Place them in colababà and let them drain for at least ten minutes.