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Rum baba – recipe

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Rum soaked truffles from the Neapolitan cookbook — watch the NEW videorecipe right here https://www.youtube.com/watch?v=wTC8_GinbpE

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Welcome to the GialloZafferano kitchen. I’m Sonia and in the present day we’ll be making a dessert that exemplifies Neapolitan delicacies: Baba. Let’s see what we’ll want
• 2 cups of flour
• four massive eggs
• 1 tsp of salt
• 2.5 tbsp of sugar
• 1 and 1/three tbsp of yeast
• 9 tbsp of room temperature butter
• ¼ cup of milk And for the syrup:
• 2 cups of water
• 2 and ½ cups of sugar
• A glass of rum
• And 2 tablespoons of apricot jam for coating the baba

Let’s make our baba!
The very first thing to do is to pour the yeast right into a small bowl. Now, add two teaspoons of sugar and a few heat milk. Mix for somewhat after which wait till a foam varieties on the floor.
To make the baba, you want a mixer with a bread-hook attachment. Add the flour to the bowl, then shut and switch the mixer on a gradual velocity. Now add the salt to the beat eggs, combine collectively after which add to the mixer bowl. Now you’ll be able to add the yeast combination. Leave it to combine collectively fully at a delicate velocity after which flip it off and with a spatula transfer any combination on the perimeters of the bowl into the centre so each little bit of the flour has been combined in.
While you are placing collectively the dough, let the butter soften in a bowl and add the remaining sugar. When you’ve got combined this collectively, you’ll be able to add this to the dough which remains to be being labored within the mixer.
The kitchen mixer is completed bringing every thing collectively. This is the consistency try to be searching for. Now we have to add the butter and sugar combination whereas the hook goes at a quick velocity. Close it up once more, begin the mixer and add the butter.
Now that we have completed the batter, add it to a bowl which must be buttered. Pour it in and afterwards cowl the bowl with some plastic wrap and let it rise in a really heat place (about 75 levels F) for about an hour and a half and till the combo has doubled in measurement.
After an hour and a half, our baba batter appears to be like like this. As you’ll be able to see it is grown fairly a bit. Get rid of the plastic wrap after which with a ladle…voila! it is fallen again to its unique measurement. Don’t fear about this — it is regular. Now scoop your batter into baba moulds which must be floured and buttered beforehand . Fill them midway like this. With this quantity of batter, you may make about 12 baba. These moulds are about 2 and a 3rd inches excessive and have a one and a half inch diameter on the base.
Here we’re. All 12 moulds are crammed midway. Leave them to relaxation on a baking sheet for about 20 minutes after which they’re able to be baked in an oven preheated to 200c. After 10 minutes at this temperature, decrease the warmth to 180 levels and bake for an additional 10 minutes.
In this sauce pan I’m making the syrup for the baba. Put the water as much as boil after which add the sugar and dissolve the sugar fully. Now you’ll be able to add the rum. You may substitute this with limoncello if you would like.
Here are our baba out of the oven and cooled. In this pot I’ve heated a few of the syrup and I’ve added two baba to soak. Once the truffles are nicely soaked take them out and press them a bit. After this, you’ll be able to brush them with the apricot jam softened over a low warmth.
Here are our baba! Now you’ll be able to select to chop them in half and fill them with some whipped cream and recent fruit, or you’ll be able to pour a bit extra rum over them if you would like them to have a extra pronounced rum flavour. From Sonia and GialloZafferano, see you subsequent video recipe!

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25 Comments

  1. Stanislav Jakeš

    November 25, 2018 at 5:03 pm

    I've eaten this cake in Napoli and it has absolutely horrible taste. You don't want to eat some cake which was in water…

    Reply

  2. Jason Shefsick

    November 25, 2018 at 5:03 pm

    Can you tell me what type of mixture you were using in this video and from what brand-name?

    Reply

  3. Abel M.

    November 25, 2018 at 5:03 pm

    Sonia, great recipe. You are a professional teacher being very careful to keep things clean. Thank you girl.

    Reply

  4. Melina Aragon H

    November 25, 2018 at 5:03 pm

    Hola, buscando videos mire el suyo y no hablo ,ni entiendo el idioma. Pero creo es la testura que buscava y se entiende el proceso.☺ saludos de mexico.

    Reply

  5. ukguy

    November 25, 2018 at 5:03 pm

    I had these in Capri and they were delicious.. can't wait to try them.

    Reply

  6. Noor Gareh

    November 25, 2018 at 5:03 pm

    Wow it's look very delicious thank you Shatha👍👍👍🌷🌷🌷

    Reply

  7. Margaret Saunders

    November 25, 2018 at 5:03 pm

    What sort of flour do you use for this recipe ?

    Reply

  8. Putri

    November 25, 2018 at 5:03 pm

    if I not have fresh yest can you give me know how much I can put dry yest?

    Reply

  9. loriei9380

    November 25, 2018 at 5:03 pm

    I tried these in Italy they were amazing

    Reply

  10. Julia Heino

    November 25, 2018 at 5:03 pm

    i add rasisns there also 🙂

    Reply

  11. Fredy Granacher

    November 25, 2018 at 5:03 pm

    Il video esiste solo in italiano?

    Reply

  12. Araceli Perez

    November 25, 2018 at 5:03 pm

    De mirar, ya tengo hambreeee3 egg;now o

    Reply

  13. Alnasr Trading

    November 25, 2018 at 5:03 pm

    تحفه

    Reply

  14. Jyothi

    November 25, 2018 at 5:03 pm

    Risotto

    Reply

  15. ckemi mire

    November 25, 2018 at 5:03 pm

    is it a turkish recipe ? i love this woman and all italian chefs

    Reply

  16. F R Naqshbandi

    November 25, 2018 at 5:03 pm

    looks yummy
    can we avoid rum i can't have alcohol i no it looks very important for this recipe can we use something else i love this recipe but rum is not good for my health please any other think to use instead of rum?

    Reply

  17. Arlene Amador

    November 25, 2018 at 5:03 pm

    i really want to learn more on different kinds of cakes and pastries

    Reply

  18. IVY RODZ

    November 25, 2018 at 5:03 pm

    Thank you very much! Was looking for this recipe long time!  🙂

    Reply

  19. Rubayath Nur

    November 25, 2018 at 5:03 pm

    wow so yummy

    Reply

  20. Martin Daniel

    November 25, 2018 at 5:03 pm

    +Luci57flavors
    it's called castagnaccio

    Reply

  21. daniel lawrence

    November 25, 2018 at 5:03 pm

    ????? never heard of this stuff..looks interesting… but hey it has rum in it so how bad can it be lol

    Reply

  22. Anthony DeGeorge

    November 25, 2018 at 5:03 pm

    The dubbing is annoying. There should just be subtitles..

    Have a link to the original video???

    Reply

  23. J Violante

    November 25, 2018 at 5:03 pm

    My favorite every time I'm going to italy i have it is amazing taste heavenly

    Reply

  24. Harrison Maina

    November 25, 2018 at 5:03 pm

    Eazy bt the rezlt iz amaizin!!!!!!!! I like them en kip up the goood work…..

    Reply

  25. Marthese Cilia

    November 25, 2018 at 5:03 pm

    I'd like to do them but how long does the batter take to incorporate in the mixing bowl ?Can I use less sugar for the syrup ?

    Reply

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