Babà Napoletano

Method

1. Sift the flour and place it in the mixing bowl. Add sugar, crumbled yeast, and 2/3 of the eggs. Start kneading with the dough hook.
2. After a few minutes, add the salt, then add the eggs one at a time, waiting for each to be absorbed before adding the next.
3. Once all eggs are incorporated, switch to the paddle attachment and gradually add the soft butter piece by piece.
4. Butter the babà mold and fill it slightly above half.
5. Let it proof until it reaches the rim.
6. Bake in a preheated oven at 180°C on a wire rack: 25 minutes for small babà, 35-40 minutes for large babà.
7. Prepare the syrup: dissolve sugar in water, add orange peel and optional cinnamon stick. Bring to a boil over low heat, then strain.
8. Once slightly cooled, add the dark rum.
9. Dip the babà in the warm syrup (about 70°C) for a short time; do not soak too long to avoid breaking. Test the consistency.
10. Transfer to a wire rack to remove excess syrup.
11. If needed, brush with more syrup.
12. Brush with clear glaze for decoration.
13. Final cut and tasting.