"Classic rum babà is a thing of beauty. It's a boozy treat that makes an appearance in many European cuisines, each slightly different from the last-all delightfully soggy in the best way possible. A rich brioche-like dough is baked in cute little molds, then plunged into a fiery simple syrup infused with a hearty glug of alcohol. (Rum is the most common spirit of choice-hence the name-although limoncello is another popular option.)"
"Sometimes these soggy little babies get squeezed to draw out any excess moisture and help the syrup infuse deep into the core. Other times they are left to drink up as much moisture as possible, soaking in the syrup like lotion on summer-tanned skin. The resulting treat strikes that delightful textural balance of moist yet light, with a burst of boozy sweetness in every bite."
"This recipe borrows that same concept and scales it up to a Bundt pan size. Instead of fussing with several little buns, this recipe makes one giant loaf. Once the bread is cooled, the lot gets doused in a rum syrup infused with plenty of citrus. As it sits, the bread drinks it all up, becoming pleasantly glossy in the process. You can slice it into wedges or tear it apart, savoring it like a precious piece of cake."
Classic rum babà is a syrup-soaked, boozy brioche-like pastry enjoyed across Europe with regional variations. The dough is baked in small molds then plunged into a fiery simple syrup laced with alcohol, most commonly rum or sometimes limoncello. Bakers either squeeze buns to remove excess moisture and aid infusion or let them absorb as much syrup as possible for a richly soaked texture. The Bundt adaptation scales the concept to one large loaf, dousing a cooled cake with citrus-infused rum syrup so the bread drinks it up and becomes glossy, moist yet light.
Read at Epicurious
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