Babà Napoletano

Method

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1. Beat the flour, yeast, eggs, sugar, salt and warm milk together with a wooden spoon or a dough hook for 10 minutes, until the dough is elastic and pulls away in strands.

   Mark done Start 10 min timer

2. Beat in the softened butter a piece at a time until fully absorbed. The dough will be very soft.

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3. Cover and prove 90 minutes, until doubled.

   Mark done

4. Knock the dough back and divide it between 10 buttered dariole moulds, filling each a third full.

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5. Prove 45 minutes more, until the dough reaches the rim.

   Mark done

6. Bake at 180C fan / 200C / gas 6 for 20 minutes, until deep brown and hollow-sounding. Turn out onto a rack.

   Mark done Start 20 min timer

7. For the syrup, boil the water, sugar and citrus peel 5 minutes, then take it off the heat, remove the peel and stir in the rum. Let it cool to warm.

   Mark done

8. Lower the babà into the warm syrup and leave them 30 minutes, turning once, until saturated and heavy.

   Mark done

9. Lift them out, drain briefly, and brush with the warmed apricot jam to glaze.

   Mark done

Chef’s Tips

• Beat the dough, do not knead it. Ten minutes, until it strands.
• Warm syrup. Hot collapses the crumb, cold will not soak in.
• Fill the moulds a third full, no more.

Pairing Suggestions

• Whipped cream
• Amarena cherries
• A small glass of the rum

Storage & Reheating

Refrigerated in their syrup for 4 days. Do not freeze once soaked.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.