Coffee babas
Instructions
Prepare the dough: dissolve yeast in warm milk.
Place the flour, pour the diluted yeast, eggs and salt.
Stir.
Add the butter and sugar.
When you got a smooth and homogeneous dough, cover it with a towel and let it rise.
Should almost double in volume.
Grease a mould doughnut and fill it with the mixture up to half.
Let rise again until the volume has almost doubled.
Bake in preheated oven at 170 degrees for about 40 minutes.
Prepare the syrup: in a saucepan, pour the coffee, rum, add the sugar and bring gently to the boil.
Keep on the heat until the sugar has melted.
Put the cold Baba on the serving dish.
Slowly pour over coffee syrup so that the dough will absorb completely.
Garnish the cake with sweetened whipped cream.
Accompanying wines: Moscato Oltrepò Pavese Spumante DOC, Moscadello Di Montalcino DOC, Malvasia Di Cagliari "Liquoroso Dolce" DOC.
