Ingredients
for the soaking
- 1 liter of water
- 500 g of sugar
- orange and lemon peels
- 8 tablespoons of rum
Furthermore
- apricot jelly (I use Fabbri jelly)
- strawberries
- custard
- whipped cream
Preparation : 1 hour + 12 hours rest
N. People : 2 people
Preparation
nb I added 25g of flour to make the yeast but if you use all strong flour (manitoba, subtract it from the 350g)
I put the yeast with 30 gr of warm water and the flour in a bowl, I mixed everything together and left to rest covered with film in a warm place for 1 hour. Then I put the yeast in the fridge for 7 hours. After 7 hours I let it rise again for 1 hour in a warm place and then I started my baba' I separated the eggs, whites and yolks. The yolks placed in the fridge (until the time to use them) I broke the egg whites with a fork and then put them in the mixer, I added as much flour as was needed to have a first soft dough.
I let it rest for 30 minutes. After the time, start the dough alternating 1 egg yolk and a little flour to string the dough, with the second egg yolk add the sugar and with the third the salt. and continue yolk-flour until finished and set aside 1 tablespoon of flour. Once the dough is stringy (it must make threads) add the soft butter and the last tablespoon of flour. string the dough (I did about 15 minutes.) and I was not able to photograph the "windows effect" by myself .... let the dough rest in a warm place for about 3 hours (I closed the bowl in the microwave, since it is also a normal oven I first heated it for 10 minutes and then turned it off and inserted the bowl) at this point proceed with a few folds to the dough and; or put the dough in a single mold like me or proceed with the cutting for 12 baba molds of 60 gr each.
Just butter the molds without flour. Put them back to rise for 2 hours and cook at 170 ° for 20 minutes (I cook at 160 ° for 15 minutes, I have a broken oven but it's a turbo) prepare the syrup while the baba' is cooking, boil water, sugar and orange and lemon peel for 15 minutes and add the rum.
Once the baba has cooled, immerse it several times in its syrup, squeeze it and cover it with aluminum foil for 5-6 hours, proceed with the decoration. As Adriano says, after 2-3 days it is better, very true, I made it on Sunday and I ate it today, Tuesday. because the syrup penetrates the baba and softens it to the right point.
