Preparation of the Super Soft Neapolitan Babà Explained Step by Step

• Dissolve the yeast in 2 tablespoons of warm water, add 0.88 oz of flour (taken from the total of 12.35 oz), seal the container with plastic wrap, and put it in a warm place at about 82°F, away from drafts, for 30 minutes.

  

• After 30 minutes, weigh the egg whites (the yolks go in a glass, sealed with plastic wrap, and are used later). My egg whites weighed 6.28 oz. Place only the whites in the mixer bowl, break them up with a hand whisk without whipping them, start the Kenwood at low speed, and slowly add the flour just enough to obtain a soft dough that still sticks to the bowl sides (about 6.28 oz of the total).

  Work everything with the paddle beater. Cover and let rest for another 30 minutes.

  

• Restart the mixer with the paddle, add the yeast and a sprinkle of flour (taken from the total 12.35 oz) when it starts to bind (the dough clings to the beater), add one yolk and, once absorbed, a sprinkle of flour.

  Once the dough starts to pull, slightly increase the speed (1.5) and continue with the second yolk and the sugar and flour, then add the third yolk, some flour, and salt, and continue with the 4th and 5th yolks, until all 5 yolks are used (save one last sprinkle of flour from the remaining total 12.35 oz).

  To bind well, it is useful to turn the dough over twice – to help binding, the dough should be turned over in the bowl now and then, so that the part in contact with the bowl goes up and vice versa, this way the dough becomes very elastic (it should form strands) –

  Finally, add the butter, which should be just soft (BUT not creamy) little by little (NOT all at once) it will take about 15-20 minutes total.

  

• When the butter is well absorbed, add the last sprinkle of flour and bind again by turning the dough over two or three times the dough should begin to detach from the sides of the bowl, which should be clean.

  At this point, attach the hook, start the mixer at speed 1.5, and let it run until completely bound, it will take about 10 minutes, the dough is ready and well bound when it doesn’t break when pulled and tends to form a sheet.

  

• Seal the dough with plastic wrap and let it rise covered at about 82°F for about 2 hours (the volume should triple).

  After rising, turn the dough out onto the floured table and give the second type of folds, tightening the dough well.

• Shape the babà in a 10-12 inch diameter mold (or 2 molds of 8 inches) buttered BUT not floured, cover with plastic wrap, and place in a warm place for about 3 hours.

  

• When the dome emerges clearly from the mold (as in the photo), remove the plastic wrap and let the babà form a “skin” (about 10 minutes before baking) then bake at 356°F on the lowest oven rack, for about 25 minutes, until the babà is colored.

  

• Meanwhile, boil 1 liter of water with 17.64 oz of sugar and the zest of a lemon (and orange if desired) at 212°F, once at 212°F let boil for about 5 minutes and then turn off, let the syrup cool to about 158°F and add 7 – 8 tablespoons of dark rum (or even more according to taste) NOT before, otherwise the rum evaporates.

  

• Once the babà is COLD, place the mold in a large bowl on top of a rack and pierce the surface with a long toothpick (see photo), pour the hot syrup (at about 158°F) over the cold babà with a ladle, compress it a couple of times with your hands to absorb well, and place it in the fridge before filling for at least two hours covered with plastic wrap. The perfect babà acts like a sponge.

  

• Fill the babà with my pastry cream with cream, using the recipe found here on my blog: https://blog.giallozafferano.it/lericettedimarci13/crema-pasticciera-alla-panna/ decorate with wild strawberries, large strawberries, and if desired, dollops of whipped cream

  

• And this is the slice with the tight crumb, just how I like it.

  
•