Babà ring
with Hulalà Whipping
Ingredients
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Pre-dough
- Milk 150 g
- Compressed yeast 30 g
- Flour for leavened products 210 g
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Final dough
- Flour 350 g
- Milk 50 g
- Yeast 30 g
- Sugar 40 g
- Butter 180 g
- Eggs 400 g
- Salt 10 g
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Syrup
- Water 900 g
- Sugar 650 g
- Rum 250 g
- Lemon 1
- Orange 1
- Vanilla bean 1
- Cinnamon stick 1
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Finish
- Apricot jam to taste
- Hulalà Whipping to assemble to taste
Preparation
- 4 people
- Very difficult level
- 60 min
- Prepare a pre-dough by working the milk, yeast and flour for leavening. Leave to rise for 2 hours.
- Place the pre-dough in a planetary mixer and work it with the second part of flour, milk, yeast and sugar, add softened and creamy butter, the eggs with salt.
- Distribute in a bussolà ring or a donut mold. Leave to rise until doubled in volume.
- Bake at 200 ° C for about 30 minutes (check the cooking with a toothpick and if necessary continue it for another 10 minutes).
- For the syrup: bring the water to a boil, add the aromatic parts, dissolve the sugar. When cold, remove the aromas and add the rum, store in the refrigerator.
- Finish: heat the syrup and soak the baba, drain carefully on the grill and brush with a little apricot jelly previously heated. Place fresh red fruits in the center, complete with whipped Hulàlà.
