Babà al rhum is a favorite dessert in Naples, found in most pasticcerie, filled with whipped cream, or crema pasticciera (custard cream), or cannoli cream—or just oozing with syrup.
In this recipe, I give you a limoncello syrup to soak the babas, and you can fill them with ice cream or whipped cream.
Yield: Makes 12 to 16 small babas
1 package (2 teaspoons) dry yeast
2¼ cups all-purpose flour
Pinch of salt
2 tablespoons sugar
4 large eggs, lightly beaten
¼ pound (1 stick) butter, softened, plus more for the bowl and molds
For the syrup:
1 cup freshly squeezed lemon juice
3 cups sugar
1 cup limoncello
A food processor fitted with the metal blade
Baba molds or mini cake molds