Recipe Babà Al Rum – Recipe Rum Babà

Babà Al Rum – Armando Mancin CC BY-SA 2.0


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.
Tiny baba’ is made the same way; only the dough is divided and baked in smaller molds.

Regional Recipe from Campania

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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