Baba Napoletani

Neapolitan Babas

Preparation info

  • Makes about

    30 to 36

    very small babas
    • Difficulty

      Medium

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Supposedly created in the eighteenth century by onetime king of Poland Stanislas Leszczynski at his court in exile in Nancy, France, the baba has become totally Neapolitan. A buttery yeast dough baked to a tender lightness is then soaked in a hot rum syrup, making the pastry moist, tender, and flavorful.

Dariole, or timbale, molds used to bake babas are available from specialty stores (see Sources of Equipment and Ingredients). This