Steps

• Let’s prepare the starter:

  Dissolve the yeast with room temperature water.

  Place 50 g of flour and the dissolved yeast with water in the bowl of the stand mixer or in a large bowl if kneading by hand. Mix quickly and let it rise covered with a dish towel for about 30 minutes (it depends on the external temperature, it should double).

  Once risen, add the eggs, butter in pieces, honey, and sugar. Mix well until obtaining a homogeneous mixture.

  Now add the remaining flour and the pinch of salt. Knead well for about 15 minutes; the dough should become elastic, detach from the mixer bowl edges, and lighten in color.

  Let it rise about 3 hours, covered with a dish towel, until more than doubled.

• Let’s prepare the starter.

  Place the yeast and water in the bowl for 20 secondsvel.2.

  Add 50 g of flour for 30 secondsvel.2.

  Leave in the bowl and let rise for 30 minutes.

  After the time, add the butter in pieces, eggs, honey, and sugar for 40 secondsvel.3.

  Add the remaining flour, the pinch of salt for 5 minutesSpiga.

  Remove from the bowl, transfer the dough to a large bowl, and let rise for about 3 hours covered with a dish towel.

• Butter 12 babà molds of 130 g each.

  After the rising time, take back the dough and knead it for a few minutes.

  Divide the dough into 12 equal parts of 60 g each. Roll each piece and place them in the molds, arranging the molds one by one on a baking sheet. Let them rise until they exceed the mold edges and form a nice dome on the surface.

  Once well risen, bake in a preheated oven at 356°F (180°C) for about 20 minutes. They should turn a nice golden brown, and a toothpick inserted should come out dry.

  Let cool.

• Meanwhile, as the babàs cool, let’s prepare the soaking syrup:

  Boil the water with the lemon peel (only the yellow part, as the white is bitter) and sugar, stirring occasionally. Once it reaches a boil and the sugar is dissolved, turn off the heat and let it cool slightly.

  At this point, add the limoncello.

  Babàs should be soaked cold with the syrup still quite warm.

  Dip the babàs in the syrup 2 or 3 at a time and keep them submerged for a few minutes. Then gently squeeze them with your hands and place them on a pastry rack.

  Once all the babàs are soaked, repeat the operation and soak them again. If they seem a bit hard or not well-soaked, soak them a third time. The soaking process requires patience, as the babàs need to be well impregnated with syrup.

  At this point, place them on a tray with slightly raised edges.

  Let the limoncello babàs rest for at least 2 hours before serving.

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  The limoncello babàs are ready to be enjoyed… ENJOY YOUR DESSERT!

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