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Grana Padano

Babà alla Napolitana

Watch this recipe in its video-version

Babà

Ingredients

Babà
Photo 1
Flour, high-gluten
(W380 P/L 05,05)
500 gr
Sugar
90 gr
Butter
300 gr
Milk
40 gr
Eggs
7 to 10
Beer yeast
25 gr
Salt
7,5 gr
1 lemon peel, grated
1 vanilla pod
(Photo 1)

Procedure

In the planetaria, knead the flour (photo 2), sugar, milk beer yeast, lemon peel (photo 3), vanilla and eggs (photo 4), while leaving two eggs aside to be gradually added or not according to the absorption of the dough. Knead at medium speed, at approximately 25 to 30 rpm.
When the dough has reached the right elasticity, add the butter and salt (photo 5) and continue kneading for another 7 or 8 minutes until the butter is absorbed, thus obtaining a smooth, soft dough (photo 6).

Babà
Photo 2
Babà
Photo 3
Babà
Photo 4
Babà
Photo 5
Babà
Photo 6
Babà
Photo 7

Let the dough rise for approximately 20 minutes at 28° C.
Butter the babà moulds (photo 7).
Butter your hands and make the dough round (Photo 8), shape the babà by placing in each mould a quantity of dough equal to two thirds of the mould's volume (photo 9); let rise for 35 to 40 minutes at 28° C (photo 10).

 

Babà
Photo 8
Babà
Photo 9
Babà
Photo 10

Then bake at 175° C for 20 to 25 minutes (photo 11).
Remove the babà from the moulds and let cool (photo 12). Dip the babà in syrup (photo 13), squeeze them out lightly (photo 14), let drip on a grill (photo 15) and brush with gelatine (photo 16).

 

Babà
Photo 11
Babà
Photo 12
Babà
Photo 13
Babà
Photo 14
Babà
Photo 15
Babà
Photo 16

Bagna per babà (Babà syrup)

Ingredients

Sugar
250 gr
Water
500 gr
Reserve rum
100 gr
Lemon
1

Procedure

Bring the water, sugar and lemon peel to a boil; then add the rum and chill (photos 17 & 18).

Babà
Photo 17
Babà
Photo 18

For 35 babà of 40 to 45 gr each.

Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC