Neapolitan Baba with Limoncello
10 servings
120 minutes
Recipe by Giuseppe Davi, Chef of the Butler Restaurant
1
Sift the flour, add yeast, salt, honey, one egg, and a quarter of butter to it. Mix the ingredients thoroughly. The dough will be very dense, so it's better to mix it in a special machine. Gradually add the remaining eggs and butter to the dough in three stages. The temperature of the dough should not exceed 31 degrees, so keep the butter and eggs cold.
- Wheat flour: 166 g
- Fresh yeast: 13 g
- Salt: to taste
- Honey: 20 g
- Chicken egg: 4 pieces
- Butter: 83 g
- Chicken egg: 4 pieces
- Butter: 83 g
2
When the dough is ready, it should be set aside to rise for half an hour to three hours at a temperature of 29 degrees. The time may vary, but it's important to monitor the size of the dough — it should approximately double in size.
3
Place the dough into a pastry bag — it will be both liquid and elastic at the same time.
4
Pour the dough into silicone molds of 26 g volume, filling the mold only halfway. Set the dough aside; after some time it will rise and reach the edge of the mold. Then place the molds in an oven preheated to 220 degrees for 11 minutes.
5
Take the baked goods out of the oven and let them cool.
6
Prepare syrup for babas. Take 400 g of sugar syrup (50% sugar, 50% water), add 50 g of limoncello, cool to 40 degrees, and mix thoroughly. Place the finished babas in the syrup for 30 minutes.
- Sugar: 200 g
- Limoncello: 50 ml
7
Remove the babas from the syrup, squeeze out the excess moisture like a sponge, and place them on a mesh surface for a while to let the extra liquid drain out.
8
Roast 100 g of crushed almonds in a pan with 100 g of powdered sugar. Use only 4 g of almonds for serving. The remaining nuts can be added elsewhere or eaten as is.
- Almond: 100 g
- Powdered sugar: 100 g
- Almond: 100 g
9
Serve the woman with strawberry sorbet and caramelized almonds.
- Strawberry sorbet: 40 g