Traditional Italian sweet “Baba al Rum”

Traditional Italian sweet “Baba al Rum” :

Ingredients:

For the Baba:

• 3 1/2 cups (450g) all-purpose flour
• 1/2 cup (120ml) warm milk
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup (50g) granulated sugar
• 4 large eggs
• 1/2 teaspoon salt
• 1 cup (225g) unsalted butter, softened

For the Rum Syrup:

• 1 cup (240ml) water
• 1 cup (200g) granulated sugar
• 1 cup (240ml) dark rum

For Filling (optional):

• Pastry cream or whipped cream

Instructions:

For the Baba:

1. In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the eggs and yeast mixture.
3. Mix the ingredients to form a dough, and then gradually add the softened butter. Knead the dough until it becomes smooth and elastic.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until it doubles in size (about 1-2 hours).
5. Preheat your oven to 350°F (180°C).
6. Grease baba molds or muffin tins. Shape the dough into small balls and place them into the molds.
7. Bake for about 15-20 minutes or until the babas are golden brown and cooked through.

For the Rum Syrup:

1. In a saucepan, combine water and sugar. Bring it to a boil, stirring until the sugar dissolves.
2. Remove the syrup from heat and let it cool slightly. Then, add the dark rum and stir well.

Assembly:

1. Once the babas are baked, let them cool for a few minutes.
2. Soak the babas in the rum syrup, making sure they absorb the liquid. You can use a brush or dip them into the syrup.
3. Optionally, you can fill the center of the babas with pastry cream or whipped cream.

Serve the Italian Rum Babas and enjoy this delightful and boozy dessert!