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Yeast-Raised Kolaches (Rum Baba)

By chef Marco Giampaoli

A traditional Neapolitan dessert made from airy yeasted dough, soaked in an aromatic rum syrup and topped with homemade whipped cream.

58 min
Medium

37 min prep · 21 min cook

Yeast-Raised Kolaches (Rum Baba)
1368 kcal · per serving
Protein 18g Carbs 145g Fat 75g
Ingredients

What you will need

11 items · serves 1
  • Flour for baking 62.5 g
  • Eggs 1.5 pcs
  • Sugar 87.5 g
  • Fresh yeast 5 g
  • Butter 32.5 g
  • Double Cream 50 ml
  • Rum 12.5 ml
  • Lemon 0.25 pcs
  • Cinnamon Sticks 0.5 pcs
  • Star anise 0.5 pcs
  • Honey 10 g

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

10 steps · 21 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking with them shortly 👩‍🍳✨

  2. Make the dough. Put the flour, yeast, a pinch of salt, part of the sugar, half of the butter, and half of the eggs into a bowl and work into a smooth dough for about 5 minutes, using a mixer if needed

  3. Work in the butter and eggs. Add the remaining butter and eggs and work them into the dough again

  4. Let the dough rise. Let the dough rise in a warm place for about 30 minutes

  5. Whip the cream. Whip the cream and chill it in the refrigerator, sweetening it lightly if desired

  6. Make the syrup. Put all the other ingredients except the rum into a saucepan and bring to a boil over medium heat

  7. Add the rum. Reduce to low heat, add the rum, and stir

  8. Bake in the oven. Divide the dough into greased molds and bake in the oven at 220 C for about 10-12 minutes

  9. Soak in the syrup. Before serving, soak the buns in the warm syrup for about 5 minutes

  10. Serve. Serve with whipped cream and a little syrup 🍽️✨

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