Limoncello babas
Instructions
Take the fourth part of the flour and pour the yeast dissolved in a glass of warm milk.
Let rise in a place sheltered from air currents in a bowl covered with a woollen cloth (I put it in the oven off).
After half an hour, and that is when the dough is inflated, join the eggs previously beaten with sugar, melted butter, a pinch of salt, and will absorb a little by little the flour.
Better to do it all there is a mixer or electric whips.
Work for a long time, until a soft paste, pour in a greased with butter and powdered with flour and a little sugar.
The dough should fill the mould up to 1/3 of its height.
Covering it with a wool cloth and put it back on the rise.
Bake it when it has reached three-fourths of the height of the mould (after about 1 hour and a half).
The heat of the oven must first be very sweet, why can so penetrate through the Baba and allow him to swell up, and then a bit more.
When you sfornatelo gently warm.
Meanwhile boil the water with fresh lemon peel spiral sliced thin and sugar.
When the syrup is almost cold add the limoncello, and repeatedly the babà soaked until the dessert did not fully absorb it.
Garnish with strawberries and cream
Ingredients and dosing for 4 persons
- For the baba:
- 300 g of flour
- 50 g of sugar
- 100 g of butter
- 6 eggs
- Salt
- 1 block of brewer's yeast
- For the syrup:
- 50 cl of water
- 50 g of sugar
- 2 cups of limoncello
- == 1 lemon (zest)
- For garnishing:
- Strawberries
- Cream