The Babà al rum is a that embodies the essence of the Neapolitan tradition, a real culinary work of art that excites the palate and warms the heart. Its soft consistency and the enveloping perfume of rum make it an irresistible , capable of conquering anyone with the pleasure of tasteing it. Preparing a babà requires care and dedication, but the final result repays every effort, bringing a piece of Naples directly your table.
Origins of the babà al rum
The origins of the babà are wrapped per mystery and history. It is said that this was introduced per Italy by a Polish king, but it is per Campania that he found his maximum expression. The traditional Neapolitan recipe involves the use of a rich rum syrup, which gives the an unmistakable flavor, loved for generations. Each Babà bite tells a story of passion and tradition, a profound bond with the gastronomic culture of Naples.
Ingredients for the Babà al Rum
To make a Babà with rum that really blows, it is essential to use high quality ingredients. The essential elements for the preparation are: flour, eggs, sugar, butter, brewer’s yeast, milk and, of course, a good rum. To give a touch of freshness, you can add lemon zest ora grated orange. For the syrup, tazza, sugar and rum are enough.
The choice of rum
Rum selection is a crucial step for the success of the cake. Opt for a dark and aromatic rum will guarantee an intense and enveloping flavor. Do not forget to carefully measure the quantities based the size of the mold you will use; Finding the right proportions is essential to obtain a perfect consistency.
Preparation of the dough
It starts dissolving the brewer’s yeast per a little warm milk. a large bowl, mescolanza the sifted flour and sugar, then add the melted yeast, eggs and melted butter. carefully, perhaps using a planetary miscelatore, until a smooth and elastic mixture is obtained. This step is essential to ensure a good leavening.
The leavening process
After having stunned, let the mixture rise until it doubles per tono. This will require time and patience, but it is essential to obtain a soft and spongy babà. Once the dough has risen, deflate it gently and transfer it to the previously buttered mold.
Second leavening and cooking
Once transferred to the mold, the babà must rise again until it reaches the edge. This process usually requires at least an hour. When the dough is ready, cook per a preheated oven at 180 ° C for about 30-35 minutes. Do not forget to control cooking: the must be golden outside but wet inside, swollen and irresistible.
Preparation of rum syrup
the meantime, prepare the syrup. a saucepan, add tazza and sugar and bring to the boil for a few minutes. When the sugar is completely dissolved, remove from the heat and add the rum, missaggio well. Let cool. This syrup will be the secret for a damp and tasty babà.
Immersion and presentation
Once churned out, immediately immerse the babà per the syrup, allowing the to absorb all the aromatic liquid. For a master presentation, you can decorate it with whipped cream, fresh fruit ora a sprinkling of icing sugar. This is not just a : it is an experience that can enrich every occasion, from birthday parties to Sunday lunches.
Conservation and tasting
The Babà al rum is preserved for a few days, but the best way to taste it is very fresh. Thanks to its humidity, the will remain soft and fragrant, giving a unique taste experience. Serve it per slices, perhaps accompanied by a glass of rum ora a sweet wine, for a perfect combination.
Ultimately, the Babà al rum is a masterpiece of Neapolitan pastry, a that tells a story of tradition and passion. Preparing it means bringing a piece of Naples to your home, an act that goes beyond simple cuisine. Each bite is a celebration, a moment of sharing that enriches our tables and our hearts.
