RUM BABA - Original Italian recipe

[@nicolebyron5484]

Thank you for your recipe. I will make these for my husband, his favourites from his childhood.

[@nancyrahif8442]

Easy and lovely, thank you!

[@beverlyw.8196]

I'll make these for Christmas!

[@marina1965]

Delicious, thanks

[@bogideon3503]

Nicely done video. Took the fear of making these lovely deserts right out of me. Going to do a Babah Zoom bake visit with a friend One thing though. Why not an Italian narrator!

[@donnacarpenter4415]

My non-Italian husband’s favorite!

[@zimmermannluciana]

Sensacional

[@rockyp3917]

Yes Chef, my question is why do you let the dough rise for 3 hours? Isn't that too long, I mean will or rise again after such a duration

[@Saya-nb7cq]

I’m no pro baker, but I think it is because of the high amount of enrichment (fat) from the egg yolks and butter which affects the activity of the yeast. In addition, it may also come down to the flavor.

[@eddie45658]

Where i live fresh yeast is not available, whats the best alternative ?

[@em1860]

Dry yeast

[@ginabataille1796]

You can make all sorts of things.

[@anndirissio2951]

Where is the italian creme for this recipe?

[@franciswhite7240]

How many babas can I get from one recipe?

[@albdafi4285]

In the recipe there is no eggs

[@mikederp9612]

This recipes measurements are off. I bake a lot grew up in a bakery etc. The amount of eggs or 600g which I measure by scale and scale is accurate (double checked) Is not enough. I had to add 3 more eggs.