Rum Babàs are a staple of the traditional cuisine of the Campania region in the south of Italy, though their true origin is found abroad. In a few words, they are small brioche-like cakes swimming in a rum-spiked citrus syrup.
The round and musical name reflects its rich and full-bodied flavor, a miracle of harmony between contrasting influences -- to the point of entering the Neapolitan jargon with that expression "si nu' babbà" which means, in fact, "you are a treasure".
A treasure of taste neither too dry nor too wet; not too sweet and not too aromatic.
Here is the traditional recipe to bring the taste of Italy to your table!
Rum Babàs Recipe
Skill Level: Advanced
Time: 1 hour plus 1 1/2 hours for rising
Vegetarian
Ingredients for 12
For the babàs:
2 cups all-purpose flour
3 eggs
2⁄3 stick unsalted butter, softened
1 oz. honey
1 1/2 tbsp. brewer’s yeast
3/4 tsp. salt
For the syrup and glaze:
2 1/2 cups sugar
1/2 cup rum
1 cup apricot jam
lemon
Directions
For the babàs:
Gently beat the eggs and combine half the beaten eggs with half the butter.
In a bowl, mix the brewer’s yeast with the flour and knead, adding the egg- and-butter mixture, honey and salt until the dough is smooth.
Cover with a clean towel and let rest at room temperature for 30 minutes, then transfer into a pastry bag.
Grease a dozen babà molds (2” diameter) with butter and fill halfway with the batter.
Place the molds on a tray, keeping a distance between each, and leave to rise for 1 hour.
Preheat the oven to 375°F, place in the oven and bake for 25 minutes.
For the syrup and glaze:
Heat the sugar, 3 1⁄3 cups water and lemon peel in a saucepan, cooking gently until the mixture boils.
Add the rum then remove from heat. Make the glaze: pass the apricot jam through a sieve, then heat in a pan with 1⁄3 cup warm water.
Using a slotted spoon, dip the babàs in the hot syrup until coated evenly, then place on a cooling rack set on a baking tray to drain.
Let cool, then brush with the glaze.
Buon appetito!