Babà al Rum (Italian Rum Babà) Babà al Rum is a yeast raised Neapolitan pastry whose identity depends on two opposing textures: an exceptionally light, elastic crumb and a generous rum syrup that saturates the pastry without turning it gummy. The dough is closer to brioche than cake batter and must develop enough gluten to support eggs and butter before baking. Once cooled, the babà is soaked gradually so the syrup enters the crumb evenly. Ingredients Makes 10 individual babà