Dough for Babà
AdvancedIngredients
- 400 g “cuoco” Molino Caputo flour or type “0” soft wheat flour
- 17 g brewer’s yeast
- 17 g of honey
- 140 g of butter soft and cubed
- 500 g eggs (about 9-10 eggs)
- 4 g of salt
- 1/2 tablespoon of sunflower oil
Method
Pour the sifted flour, crumbled yeast, honey, butter and salt into the mixer bowl.
Knead at low speed using the hook attachment.
Add in one egg at a time.
Knead until a homogeneous and shiny mixture is obtained.
Now lightly oil a bowl with sunflower oil, or a different vegetable oil.
Pour the mixture into the lightly oiled bowl and cover the bowl with plastic wrap.
Let stand for 10 minutes.
Grease and flour the molds for the Babà or use any small similar one.
Divide the dough into the molds making sure that they do not fill more than 50% of the available volume. For small Babà molds put 30g of dough inside each mold.
Now cover the little Babàs with a sheet of aluminum gently placed on top.
Let rise, in a warm place, for about 2 hours and 30 minutes or until the dough has reached the upper edge of the mold.
In the meantime, heat the oven to 180 ° C if static or 160 ° C if ventilated.
Bake in a hot oven until they are golden colored.
Once cooked let them cool on a pastry rack.
In the meantime, heat the syrup to 35 ° C.
Take the Babà out of the molds and put them in the preferred syrup.
Keep them immersed for about 20 minutes.
Remove the Babà with a draining spoon and let them drain further on a pastry grate.
The Babà are now ready to be served with some whipped cream if desired.
