Ingredients
FOR THE BABÀ
Manitoba flour: 220 g
Salt: 8 g
White sugar: 30 g
Butter: 80 g (cubed)
Fresh yeast: 15 g
Eggs: 3
Non-stick spray
Flour: for dusting molds
FOR THE RUM SYRUP
Rum: 100 ml
Water: 150 ml
Sugar: 75 g
FOR THE BERRIES AND MINT
Strawberries or raspberries: 150 g
Cane sugar: 1 tbsp
Lemon juice: 1 tsp
Whipped cream: optional
A Babà is a small, soft yeast cake of French origin, but it's especially popular in Southern Italy, particularly Naples. It's known for being soaked in a rum-infused syrup, which gives it a rich, moist texture and a boozy, aromatic flavor, according to Fuentes-Cardena. “Pro tip: It’s absolutely delicious with a dollop of whipped cream on top!”
How to make Babà with Berries and Fresh Mint
01.
Make the Babà
- In a stand mixer fitted with a dough hook, combine flour, salt, and sugar on medium-low speed.
- Gradually add the eggs, butter, and yeast, kneading until the dough is smooth and elastic (about 10–15 minutes). Do not overwork the dough.
- Spray the molds with non-stick oil and dust with flour, shaking off the excess.
- Place 20–25 g of dough into each mold.
- Let rise in a warm place until doubled in size, about 30 minutes.
- Bake at 390°F for 7 minutes or at 350°F for 10 minutes, checking frequently to avoid overbaking.
- Cool completely on a wire rack.
02.
Prepare the Syrup
- In a small saucepan, combine rum, water, and sugar.
- Heat gently until the sugar dissolves.
- Set aside to cool.
03.
Make the Berries and Mint
- Halve the berries and toss with cane sugar and lemon juice.
- Julienne the mint and mix into the berries.
04.
Assemble
- Slice each babà in half and soak generously in rum syrup until fully saturated.
- Spoon berry mixture on top.
- Serve with whipped cream if desired.
