Babà al Rum

Babà al Rum is a classic Neapolitan dessert, featuring a small yeast cake saturated in rum, and sometimes filled with whipped cream or pastry cream.

Ingredients - Serves 8

In a large bowl, combine the flour, sugar, butter, eggs, yeast, and salt. Mix until a smooth dough forms.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until it has doubled in size, about 1-2 hours.
Preheat the oven to 350°F (175°C) and grease a babà mold or muffin tin.
Divide the dough into the prepared mold or tin, filling each one about halfway.
Bake for 20 minutes, or until the babà are golden brown and a toothpick inserted into the center comes out clean.
While the babà are baking, combine the rum and water in a small saucepan and bring to a simmer.
Remove the babà from the oven and immediately drizzle the rum syrup over them, making sure each one is thoroughly soaked.
Let the babà cool in the mold or tin for a few minutes, then remove them and let them cool completely on a wire rack.
If desired, fill the center of each babà with whipped cream or pastry cream before serving.