Baba al Rum

Name: Baba al Rum
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tsp active dry yeast; 1/4 cup whole milk, warmed; 2 tbsp granulated sugar; 2 cups bread flour; 1/2 tsp fine salt; 3 large eggs, beaten; 6 tbsp unsalted butter, softened; 2 cups water; 1 cup granulated sugar; 2 lemon peel strip; 1/2 cup dark rum

A classic Neapolitan dessert featuring yeast risen cake drenched in an aromatic rum citrus syrup.

45 minMediumServes 6360 cal/serving

ItalianDessertOven and StovetopVegetarianKosher-styleNut-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeLow-SodiumNightshade-FreeCorn-Free

Ingredients

2 tsp active dry yeast
1/4 cup whole milk, warmed
2 tbsp granulated sugar
2 cups bread flour
1/2 tsp fine salt
3 large eggs, beaten
6 tbsp unsalted butter, softened
2 cups water
1 cup granulated sugar
2 lemon peel strip
1/2 cup dark rum

Instructions

1

In a small bowl, dissolve 2 tsp active dry yeast in 1/4 cup warmed whole milk with 2 tbsp granulated sugar and let sit for 5 minutes.
2

In a large bowl, combine 2 cups bread flour and 1/2 tsp fine salt.
3

Add yeast mixture, 3 beaten large eggs, and 6 tbsp softened unsalted butter, beating until a smooth dough forms.
4

Divide dough into greased baba molds and let rise until doubled, about 1 hour.
5

Bake at 350°F for 20 minutes until golden.
6

Simmer 2 cups water, 1 cup granulated sugar, and 2 lemon peel strip in a saucepan until sugar dissolves, then remove from heat and stir in 1/2 cup dark rum.
7

Unmold warm cakes and submerge in rum syrup until fully soaked.

Questions

Can I make Baba al Rum dairy-free?

Yes. The dairy in this entry is 1/4 cup whole milk, warmed, 6 tbsp unsalted butter, softened. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Baba al Rum gluten-free?

Yes. The gluten in this entry is 2 cups bread flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Baba al Rum keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Baba al Rum?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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