Neapolitan Babà

Method

1. Add flour, salt, sugar, crumbled yeast, and butter to a mixer bowl. Start mixing at low speed.
2. Add two eggs and increase the speed slightly. Knead for a maximum of 15–20 minutes.
3. Add the remaining eggs one at a time, waiting until each is fully absorbed and the dough pulls away from the sides of the bowl before adding the next.
4. Butter the babà molds (or use a non-stick spray). Fill each mold one-quarter full with dough.
5. Let the babà rise uncovered at room temperature for at least 3 hours, until the dough reaches the rim of the mold.
6. Prepare the syrup: combine 1 liter water, 500 g sugar, orange peel, and a cinnamon stick. Bring to a slow boil, then turn off the heat. Strain and let it cool slightly, then add rum to taste.
7. Preheat the oven to 180°C (static). Once the babà have risen, bake for about 25 minutes until golden. Remove from molds and let cool slightly.
8. Soak each babà in the syrup until it stops releasing bubbles (meaning it is fully saturated). Gently squeeze out excess syrup and place upside down on a rack to drain.
9. Optionally, brush with apricot glaze for shine.