Baba (3)

Sift the flour into a large bowl, add the salt.

Stir and let the fountain.

Pour into a small saucepan the milk and intiepiditelo, add to it, out of the fire, the crumbled yeast and stir with a spoon to unbind.

Pour it and then in the middle of the fountain, add the eggs and mix everything with your hands; worked then the dough on the work surface, slamming her with energy until it disconnects from the hands and the table, becoming supple.

Put it back in the wooden Bowl used to mix and use the surface with the butter cut into very thin slices; place Bowl on a towel folded into four and put the dough to rise in a warm place, about 25 degrees, and free of draughts.

After about an hour, when it will have doubled its initial volume, sprinkle the dough with the two types of raisins and sprinkle with sugar, knead dough with energy, using the wooden spoon in the Bowl itself until you come off well from the walls of the container.

Generously grease a high wall and grooved, with a capacity of one liter and a half (or small stencils, scannellate walls) and pour the mixture in it.

Let the mixture rise, which initially must arrive at a third of the height of the mould.

Since when has filled up to the brim; will take about an hour.

Place the mould in the oven then already hot (220 degrees) for about 30 minutes, covering it with metallic paper after the first 10 minutes of baking.

After this time, remove the Tin from the oven and carefully turn on a deep dish babà.

Inzuppatelo immediately with boiling syrup obtained with 150 g sugar and 150 g of water, 50 g of flavoured white Rum or kirsch.

Later, when the Babas have absorbed all the syrup, sprinkle others with other 50 g of distilled before use; Let it cool and pennellatelo with 100 g of melted apricot jelly (on low flame) and then adjusting the warm cake on a serving dish or round on one floor.

Some pastry chefs prepare the Baba using the same mold of the Savarin and omitting the raisins.

This sometimes creates some confusion between the two cakes, which in each case though, so to speak, ' family ' are distinct from each other, having different characteristics.

Babà with Rum syrup or Kirsch can be soaked with other liqueurs & distillates such as Curacao, Brandy, Orange ones, etc.

You can decorate with whipped cream and angelica leaves, with candied violets or other candied fruit or in alcohol.