Babà
To prepare the baba, the first thing to do is to dissolve the yeast in warm milk with two teaspoons of sugar stirring for a few moments with a spoon: then wait a few minutes, until you see emerge on the surface of the foam . Place in the bowl of a food processor (fitted with a dough hook) flour, add 4 beaten eggs and then the yeast mixture , making sure that the ingredients are blended slowly. Work for the dough until it is smooth and without lumps.
Meanwhile, mix the softened butter with the remaining sugar and add it gradually to the mixture in the robot , increasing the speed.
You will get a compound rather soft, pour in a bowl previously brushed with butter . Cover the bowl with plastic wrap and let dough rise in a warm place for an hour and a half . Then put the mixture into 12 panels height of 6 cm and 4.5 cm in diameter previously greased with butter
Fill the panels until the middle and let rise again for 20 minutes (10); bake then your baba in a preheated oven for 20 minutes at 200 ° C for 10 minutes and at 180 ° C for the remaining 10 minutes. Remove from the oven and let cool babas (11-12).
Meanwhile, prepare the syrup by boiling for a few minutes the water with 500g of sugar and add the amount of rum you prefer. Once ready the syrup immergeteci babas that soaking wet to increase volume. Melt two tablespoons of apricot jam in a small saucepan with a tablespoon of water and then spennellatela on baba, baba, you will get the shiny and very inviting.
■ COUNCIL
For the sweet tooth we recommend the baba garnish with whipped cream and fresh fruit such as strawberries or cherries. For those who prefer that the babas have a strong taste of rum, after having spennalati with the jam you can versarcene above the other.
The wet instead of rum you can add the limoncello.
If you do not like alcohol and want to try the baba for children can flavor the syrup with the aroma of rum, which is not alcoholic or with lemon aroma.
P.S. The baba is strictly eat with your hands, without the use of cutlery!
To prepare the baba, the first thing to do is to dissolve the yeast in warm milk with two teaspoons of sugar stirring for a few moments with a spoon: then wait a few minutes, until you see emerge on the surface of the foam . Place in the bowl of a food processor (fitted with a dough hook) flour, add 4 beaten eggs and then the yeast mixture , making sure that the ingredients are blended slowly. Work for the dough until it is smooth and without lumps.
Meanwhile, mix the softened butter with the remaining sugar and add it gradually to the mixture in the robot , increasing the speed.
You will get a compound rather soft, pour in a bowl previously brushed with butter . Cover the bowl with plastic wrap and let dough rise in a warm place for an hour and a half . Then put the mixture into 12 panels height of 6 cm and 4.5 cm in diameter previously greased with butter
Meanwhile, prepare the syrup by boiling for a few minutes the water with 500g of sugar and add the amount of rum you prefer. Once ready the syrup immergeteci babas that soaking wet to increase volume. Melt two tablespoons of apricot jam in a small saucepan with a tablespoon of water and then spennellatela on baba, baba, you will get the shiny and very inviting.
■ COUNCIL
For the sweet tooth we recommend the baba garnish with whipped cream and fresh fruit such as strawberries or cherries. For those who prefer that the babas have a strong taste of rum, after having spennalati with the jam you can versarcene above the other.
The wet instead of rum you can add the limoncello.
If you do not like alcohol and want to try the baba for children can flavor the syrup with the aroma of rum, which is not alcoholic or with lemon aroma.
P.S. The baba is strictly eat with your hands, without the use of cutlery!
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