Neapolitan Babà
Rum Babà is one of the most popular Neapolitan desserts, and it’s not hard to see why. This sweet and boozy delight makes for a flavoursome treat that packs a punch.
• 400g Manitoba or high-protein flour
• 28g caster sugar
• 8g salt
• 32g fresh yeast
• 500g eggs (shells removed)
• 140g butter
For the syrup:
• 1L water
• 700g caster sugar
• 40g Limoncello liqueur
1. Preheat oven to 200°C.
2. Place flour, sugar, salt and yeast in the bowl of a sturdy food processor and mix until well combined.
3. Add 400g of the eggs one at a time and blend at the maximum speed.
4. Reduce speed and incorporate butter. When mixture is smooth add the rest of the eggs increasing to maximum speed. The batter needs to become “elastic”.
5. Cover bowl with a clean cloth and set aside for about 20 minutes until dough has doubled in volume.
6. After this time, remix dough using food processor at the highest speed in order to gain more elasticity.
7. Grease babà moulds with butter. With moistened hands take enough dough to make a small ball to half fill the mould.
8. Set moulds aside in an enclosed space for the final leavening of the dough. When doubled in size, bake until golden.
9. When ready, take out of the oven, remove the moulds and set aside to cool.
10. To prepare the syrup, pour water, sugar and limoncello into a saucepan and heat on stove until liquid reaches 50°C, whisking briskly until sugar has dissolved.
11. When ready, soak each babà thoroughly in the syrup. Remove from the liquid when soft and spongy.
12. Drain and squeeze babà to remove excess liquid. Leave to cool.
13. You can brush over a glaze, decorate with creme patissiere and amarena cherries, or drizzle over extra limoncello.