Ingredients

For the dough:

• 1 oz. yeast
• 1/2 cup milk
• 1/2 cup flour
• salt
• Three eggs
• 1/2 cup butter
• Four tbs. raisins

For the syrup:

• Three tbs. sugar
• 1/2 cup water
• Four tbs. rum

How to make Babà Al Rum:

Dissolve the yeast in 1/2 cup of warm milk and four tbs. flour. Work into the dough. Place dough in a bowl, cover, and let it stand in a warm place for 30 min. or until it doubles in size.
Make a Fontana on a pastry board with the remaining flour, a pinch of salt, eggs, sugar, butter, and fermented dough. Soak the raisins in lukewarm water, squeeze out the excess water and add them to the dough. Pour the mix in a large, buttered, sugar-dusted ring mold and let rise again, in a warm place, until it doubles in size (it should take approx. one hour)—Bake at 375°F for 45 min.
Prepare a syrup by dissolving the sugar in the water over a low flame. Add the rum. Unmold the baba’ while still warm. Soak with the rum syrup and serve.
Note:
Tiny baba’ is made the same way; only the dough is divided and baked in smaller molds.

Regional Recipe from Campania