How to make it
7 steps. Take it one step at a time.
Dissolve the yeast
Dissolve the yeast in a small amount of warm water (not from the syrup amount). In a large bowl or stand mixer, combine the flour, sugar, and the yeast mixture.
Add the eggs one
Add the eggs one at a time, mixing well after each addition until the dough is smooth. Slowly incorporate the softened butter and a pinch of salt. Knead for 10-15 minutes until the dough is elastic and shiny.
15 minCover the dough and let it rise
Cover the dough and let it rise in a warm place until doubled in size, about 90 minutes.
1 hr 30 minDeflate the dough
Deflate the dough and transfer it into greased babà molds, filling them only halfway. Let them rise again until the dough reaches the top of the molds, about 30-40 minutes.
40 minBake in a preheated oven
Bake in a preheated oven at 355°F (179°C) for about 20-25 minutes or until deep golden brown. Remove from molds and let cool.
25 minPrepare the syrup
While the babà cools, prepare the syrup: simmer water, sugar, and lemon peel in a saucepan for 10 minutes. Remove from heat and stir in the rum.
10 minSubmerge the cooled babà cakes
Submerge the cooled babà cakes into the warm syrup, letting them soak thoroughly until they are heavy and saturated. Drain slightly and serve.
A little kitchen wisdom
Ensure all ingredients are at room temperature before starting the dough. For the best result, the dough should be very elastic and pull away cleanly from the sides of the bowl.
