Origin: A rum baba is a small yeast cake saturated in hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a two-inch-tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes.
200 gr Flour
100 gr Butter
1 Glass milk
30 gr Sugar
10 gr Yeast
For the syrup: 100 gr Water + 30 gr Sugar + 1 Glass rum
Recipe: In a glass melt the yeast in the milk. Mix it together with flour, eggs, and a pinch of salt. Then add butter and sugar and mix the dough for about 10 minutes. Cover the dough and let it rise. Bake for about 40 minutes (190 degrees) in a round pan or in mono portions. Meanwhile prepare the syrup mixing all the ingredients in pan on the stove and cook for 15 minutes after boiling. Soak the cake with the syrup and serve.
Dedicated to: Traditional but with a funny note due probably to the rum, Mr Baba’ was one the golden boys like Mr Financier. I still remember our first dinner together, he served me a Barolo 1978… but nothing happened between us. The main issue was that I couldn’t understand him. He used to speak very quickly, mumbling each word like it was a secret. I liked him, but nothing more.
Then one night, finally I understood him. We spent some time together, he had to take a hard decision and he needed a friend. Why not a sex friend.
In the morning he woke me up with a sweeeet smile and he announced that thanks to me he had taken his decision: he was finally going to marry his ex-girlfriend.
WTF! Bitterness please go awaaaaaaaaaaaaaaaayyyyyyyyy