Photograph of the finished Babà napoletano

Italy · Bánh men ngâm rượu rum Babà

Babà napoletano

2 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.8 lb
  • Photograph of Dry yeast Dry yeast 1 oz
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Unsalted butter Unsalted butter 12.7 oz
  • Photograph of Sugar Sugar 1.6 lb
  • Photograph of Rum Rum 1 ⅓ cups
  • Photograph of Orange Orange 4
  • Photograph of Fresh cream Fresh cream 1 ⅔ cups
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Beat the flour, yeast, and eggs with a mixer for 15 minutes until the dough is elastic and glossy.
  2. 2 Add the softened butter little by little and continue beating for 10 minutes until the butter is completely incorporated into the flour.
  3. 3 Let the dough rise for 2 hours, then pour it into the tubular mold and let it rise for another hour until it overflows the mold.
  4. 4 Bake at 190 degrees for 22 minutes, then let cool completely for 2 hours.
  5. 5 The cakes must be completely cool before soaking; if they are hot, the inside will become mushy and dissolve in the syrup.
  6. 6 Cook a sugar syrup with orange zest, then mix in rum and let the cake soak for 20 minutes. Serve with whipped cream.

With an appliance

  • Air fryer 1 hr 44 min

    Replace step 4: spray the baking mold with oil, run the hot air boiler at 205 degrees for 14 minutes and rotate the mold at minute 7; the crust dries quickly to absorb the rum well, large molds must be divided into batches.

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