Babà | Agostino Iacobucci

Ingredients for the dough

• 700 g Manitoba flour
• 240 g granulated sugar
• 50 g yeast
• 900 g whole eggs
• 650 g butter
• 26 g salt
• 5 g natural flavors

Method

The dough for Agostino Iacobucci's babà should be processed in three different steps.

First step

In the mixer, combine some flour, some sugar, yeast, and a portion of the eggs; let the mixture knead until it becomes smooth and fully kneaded; add the remaining flour and sugar; let it rise at 24/26 degrees Celsius for 1 hour. At this point, knead everything again, adding the remaining eggs one at a time. Leave it to rise for another hour.

Second step

Add the butter in pieces, salt, and natural flavors, obtaining a stretchy dough. Butter the appropriate molds for the babà and pour in the dough.

Third step 

Let the babàs rise in the molds for about 75 minutes; when the dough has reached the edges, bake at 180 degrees Celsius for 10 minutes.

Ingredients for the syrup

• 1 liter water
• 600 g sugar
• Lemon and orange zest
• Cloves
• Rum

Method

Bring everything to a boil; remove from heat and let it cool; add 150 ml of Rum. When the syrup is ready, immerse the babàs to soften them; squeeze them to remove excess syrup; serve on a serving plate with double cream and berries.