Babà al Rum

Ingredients

• 300 g00 flour
• 150 ggranulated sugar
• 4eggs
• 120 mlwhole milk
• 80 gunsalted butter
• 200 mldark rum

Method

1. Begin by taking the eggs, butter, and milk out of the refrigerator. Allow them to come to room temperature, which will make them easier to incorporate into the batter and help the dough rise more evenly. This usually takes about 30 minutes.
2. In a large mixing bowl, combine 300 g of 00 flour and 150 g of granulated sugar. Make a well in the center and add the 4 room-temperature eggs. Gradually mix the eggs into the flour and sugar, starting from the center and working outward, until you achieve a smooth, lump-free batter.
3. In a small saucepan, gently heat 120 ml of whole milk over low heat until it is just warm to the touch, but not hot. Remove from heat and add 80 g of unsalted butter, stirring until the butter is completely melted and incorporated into the milk. This mixture should be smooth and slightly thickened.
4. Slowly pour the milk and butter mixture into the batter, stirring continuously to ensure a smooth and even consistency. The batter should be glossy and slightly elastic. If it seems too thick, add a tablespoon of milk at a time until the desired consistency is reached.
5. Transfer the batter into a greased bundt pan or individual babà molds, filling them halfway to allow room for rising. Cover the pan with a clean kitchen towel and let the dough rise in a warm place until it doubles in size. This can take about an hour, depending on the room temperature.
6. Preheat your oven to 180°C (350°F). Once the dough has risen, bake it in the preheated oven. The babà is done when it is golden brown on top and springs back when lightly pressed. This should take about 25-30 minutes.
7. While the babà is baking, prepare the rum syrup. In a saucepan, combine 200 ml of dark rum with 150 g of granulated sugar. Heat gently, stirring until the sugar dissolves completely. Allow the syrup to cool slightly.
8. Once the babà is baked and slightly cooled, remove it from the pan and place it on a wire rack. Slowly pour the rum syrup over the babà, allowing it to soak in completely. The babà should be moist but not soggy, with a rich aroma of rum.
9. Serve the babà at room temperature, allowing the flavors to meld. It should be soft, spongy, and fragrant, perfect for enjoying with a cup of coffee or as a dessert after a meal.