Naples Babà al Rum 🍩

Méthode

1. 1

   Make a rich yeast dough: flour, yeast, sugar, salt, eggs worked in one by one, then soft butter beaten in until the dough is glossy and slaps the bowl.

2. 2

   Pipe or spoon it into buttered babà moulds (or a ring tin) a third full, and prove until doubled and feather-light.

3. 3

   Bake hot until deep gold; turn out and cool on a rack — day-old babà actually soaks better.

4. 4

   Simmer a syrup of water, sugar, lemon peel and vanilla; off the heat, stir in dark rum generously.

5. 5

   Poach the babà in the warm rum syrup, turning once, until swollen and heavy with liquid; lift out, pile on a plate, brush with warmed apricot jam and serve with a small pitcher of extra rum syrup.