My name is Agnese, i was born in Italy and i'm a PROUD ITALIAN FOOD BLOGGER. Check out my traditional Italian recipes on my blog! Enjoy Italy!

Naples Babà : Original recipe

Typically we always do at this dose for a large donut baba or baba half dose for a small donut, but lately I've just bought the molds for the baba of various sizes, so I experimented a bit '.
This dose I used a small mold (22cm in diameter) ring-shaped with a hole in the center, a large one just by baba, baba and 3 to 7 medium mignon. As you can see from the photo.
But if you want me to do as I advise you to toglierne 2 medium, thus reducing the average to 5. Or, as I said before the dose is perfect for a ring mold large (32cm diameter). A baba of this size will only show the final picture


 450g flour manitoba
  50g sugar
  8 eggs
  160g soft butter
  40g fresh yeast
  1 pinch of salt
  butter to coat the pan

1500ml water
  650g sugar
  6-8 lemon peels untreated
  q.b. rum
  q.b. limoncello


For the syrup: put the water with the sugar and the lemon peel (without the white part) in a large pot, stir well to dissolve sugar. Bring to a boil and simmer on low heat for an hour. After filtering and when it is cold add the liquor Setting for the amount on the basis of personal taste.

Sift the flour into a large bowl , add sugar, pinch of salt, whole eggs , softened butter cut
into small pieces and crumbled yeast .
Mix first with your hands or with a spoon.
With whips tape , operate the mixer at high speed and mix well.
Continue with the whisk for 20 -30min since when the dough comes away from the sides of the bowl.
Let rise in a place not cold and not ventilated , initially with a damp cloth , taking care to remove it before brewing the mixture from sticking to the cloth. Meanwhile, butter the pan well or dies .

When the dough is going to overcome the walls of the bowl, just before it comes out , gently transfer it in / in mold / s and level the surface . If you use more than you have to figure that in each mold the dough is just slightly less than half the capacity of the mold.
Allow to rise for the second time . The baba is ready to be fired when the dough has reached the edge of the mold.
 Then bake in a preheated oven at 200 degrees for 25 - 35min ( depending on the size of the mold ) .
Moisten occasionally until the baba is able to absorb the syrup . Before any decoration or serving, gently transfer it into a tray from the top edge .

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