Yeast-Raised Kolaches (Rum Baba)
By chef Marco Giampaoli
A traditional Neapolitan dessert made from airy yeasted dough, soaked in an aromatic rum syrup and topped with homemade whipped cream.
- 58 min
- total
- Medium
- level
37 min prep · 21 min cook
What you will need
-
Flour for baking 62.5 g -
Eggs 1.5 pcs -
Sugar 87.5 g -
Fresh yeast 5 g -
Butter 32.5 g -
Double Cream 50 ml
-
Rum 12.5 ml -
Lemon 0.25 pcs -
Cinnamon Sticks 0.5 pcs -
Star anise 0.5 pcs -
Honey 10 g
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them shortly 👩🍳✨
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Make the dough. Put the flour, yeast, a pinch of salt, part of the sugar, half of the butter, and half of the eggs into a bowl and work into a smooth dough for about 5 minutes, using a mixer if needed
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Work in the butter and eggs. Add the remaining butter and eggs and work them into the dough again
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Let the dough rise. Let the dough rise in a warm place for about 30 minutes
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Whip the cream. Whip the cream and chill it in the refrigerator, sweetening it lightly if desired
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Make the syrup. Put all the other ingredients except the rum into a saucepan and bring to a boil over medium heat
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Add the rum. Reduce to low heat, add the rum, and stir
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Bake in the oven. Divide the dough into greased molds and bake in the oven at 220 C for about 10-12 minutes
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Soak in the syrup. Before serving, soak the buns in the warm syrup for about 5 minutes
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Serve. Serve with whipped cream and a little syrup 🍽️✨
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