Baba with limoncello and red fruits - It's always midday 01/17/2022
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https://www.raiplay.it/programmi/esem... - Antonio Paolino prepares the king of Neapolitan desserts, the convivial version of the babà. Here is the limoncello and red fruit babà. Ingredients: half a kg of Manitoba flour, 9 eggs, 50 g of sugar, 20 g of brewer's yeast, 120 g of butter, salt; Wetting: 2 l of water, 800 g of sugar, lemon and orange peel, cinnamon, 2 basil leaves, limoncello, gelatin spray, 250 g of whipped cream, 200 g of red fruits, 1 lemon, mint Procedure: In a planetary mixer, we put the Manitoba flour, the crumbled fresh brewer's yeast, the sugar and seven whole eggs, shelled. We begin to work with the hook, at low speed, and, when the dough is well formed (after about 10-15 minutes), we add the remaining eggs (two) beaten, a little at a time. We work until we obtain a smooth dough, then we add the soft butter in pieces, little by little, continuing to work until it is absorbed as best as possible. Only at the end, we add a good pinch of salt and work until it is incorporated as best as possible. We take the ball of dough, we pierce it in the center, with our hands, so as to obtain a donut, and we insert it inside the well-buttered donut mold. We cover and let it rise in the oven turned off (at a temperature of 27-28 °) for about 2 hours: it must go beyond the edges of the mold. We cook in a hot and static oven at 175 ° for 35 minutes. For the syrup, in a saucepan, we heat the water with the sugar, the citrus peel (avoiding the white part), the cinnamon sticks and two basil leaves: we let it boil for 7 minutes. We turn off, then add the limoncello or rum, with the heat off. We let it cool. We place the babà on a rack and pour the syrup over it, slowly, so that it is absorbed: we collect the syrup that drips to the bottom and pour it back on the babà. We decorate the babà with the whipped cream and the red fruits, then we spray it with the gelatin, so as to keep it moist for longer.
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