Greetings, pastry lover! Today, our journey takes us to the land of Naples, a magical place where sweets rule and also our homeland, featuring a special dessert called Baba con Rum that steals the show. If you've ever wandered around Naples, you must have seen these amazing Babàs – they're like little sweet treasures you just can't ignore. They resemble tiny golden cakes that have taken a sweet bath in a mix of rum and sugary goodness. And trust us, they're not just desserts; they're the reason for big discussions! Some people prefer them soaked in lots of rum, some with just a tiny drizzle. Others go wild and add cream or chocolate! But the purists think that adding cream or chocolate is a dessert crime – they probably scream when they see one!

Now, what we're sharing with you is our awesome mom Lina's recipe. It has been around for years and has stood the test of time. And guess what? We're keeping it real with Orange Infused Extra Virgin Olive Oil from Puglia, just like the good old days.

Oh, before we forget, let's add a sprinkle of history! The story goes that Babà might have traveled to Naples from France, and before that, it might have hung out in Poland. Imagine Babà as a dessert globetrotter, making friends and sweet memories along the way! Cool, right? So, are you ready to bake up some sweet history with us?

Here is a short video of the recipe:

 

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A post shared by Costabile Brand | Olive Oil from Italy 🇮🇹 (@costabilebrand)

 

Ingredients for the Dough:

• 2 3/4 cups Bread Flour
• 2/3 cup Orange Infused Extra Virgin Olive Oil from Puglia
• 1/4 cup Sugar
• 2 1/2 teaspoons Active Dry Yeast
• 5 Eggs
• 1 Lemon
• 1 Vanilla Bean

Ingredients for the Syrup:

• 2 1/8 cups Water
• 3/4 cup Rum
• 1 cup Sugar

Instructions

Activate the Yeast:

1. Dissolve the active dry yeast in a few tablespoons of water.
2. In a bowl, knead 80g of flour with the dissolved yeast, working it until you have a soft dough.
3. Allow it to rise for approximately 30 minutes, covering it with a cloth.

Prepare the Dough:

1. In another bowl, beat the eggs using an electric whisk.
2. In a second bowl, combine the remaining flour, sugar, a pinch of salt, vanilla, and grated lemon zest. Mix with a spoon.
3. In the center of the flour mixture, pour in the olive oil and combine.
4. Gradually incorporate the beaten eggs.
5. Now is the time to knead all the ingredients for a few minutes until the dough is homogeneous, smooth, and soft.
6. Let it rise for 2 hours.

Prepare and Bake:

1. Meanwhile, grease the molds with olive oil and flour, then add the dough, letting it rise for at least another hour.
2. Bake in the oven for 25 minutes at 350°F.

Prepare the Syrup:

1. In a saucepan, combine water and sugar, and heat over low flame, stirring with a teaspoon until the sugar is completely dissolved.
2. Remove it from the heat, let it cool, and then add the rum.

Soak the Baba:

1. Take the babà out of the oven, and when it becomes lukewarm, immerse it in the rum mixture.
2. Allow the babà to cool and serve.

 

Dear baking buddies, our sweet trip to Naples has hit the sweetest point – Baba con Rum! These little treats, inspired by our awesome mom Lina's recipe and made with Orange Infused Extra Virgin Olive Oil from Puglia, are like a tasty trip through time. As we conclude our flavorful exploration, we extend a special invitation to you: remember to share your culinary magic on Instagram.

Tag us @costabilebrand, and let's brighten Mamma Lina's day with your delightful creations!