Babà Napoletano

Method

1. 1

   Generously butter a 24 cm / 9.5 in babà or savarin mold.

2. 2

   Dissolve the yeast with the milk and honey in a small bowl. Let it stand 5 minutes.

3. 3

   Put flour and sugar in a large bowl or stand mixer. Add the yeast mixture, then add the eggs a little at a time, mixing well after each addition.

4. 4

   Add salt, vanilla, and orange zest. Beat until the dough becomes smooth, elastic, and very sticky.

5. 5

   Add the soft butter in 3 additions. Keep mixing until the dough looks glossy and pulls from the bowl in long strands.

6. 6

   Cover and let rise in a warm place until tripled, about 1½ to 2 hours.

7. 7

   Deflate gently. Transfer the dough to the buttered mold, filling it about one-third full.

8. 8

   Let it rise again until it reaches near the top of the mold, about 45 to 60 minutes.

9. 9

   Bake at 180°C / 355°F for 20 to 25 minutes, until deep golden brown. Cool for 10 minutes, then unmold.

10. 10

    Make the syrup: simmer water, sugar, orange peel, and lemon peel for 5 minutes. Remove from the heat, cool slightly, then stir in the rum.

11. 11

    Dip or spoon the warm syrup over the warm babà until fully soaked, soft, and heavy with syrup. Let the excess drip away on a rack.

12. 12

    Warm the apricot jam with the water, strain if needed, and brush over the babà for a glossy finish. Fill the center with whipped cream and berries if you like.