Babà alla Napolitana

Babà

Ingredients

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).

Photo 2	Photo 3	Photo 4
Photo 5	Photo 6	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).

Photo 8

Photo 9

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).