When we talk about babà, the mind immediately goes to the iconic Neapolitan dessert soaked in rum, symbol of softness and deliciousness. But what if I told you that the same dough magic, the same incredible softness and perfect texture can be expressed in a savory version? Indeed, the savory babà is exactly this, a rustic reinterpretation that maintains the classic’s unmistakable structure and its incredible delicacy, but enriched with an explosive filling of cured meats and cheeses.
Forget the sponginess of some savory cakes, thanks to a carefully kneaded leavened dough, every bite of this rustic is an experience of pure stretchy softness that melts in your mouth. A true savory cloud that surprises with its airy texture and generous heart.
It’s the undisputed protagonist, the standout piece that cannot be missing from the table on special occasions whether it’s a Sunday lunch, a buffet party, or an aperitif among friends.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups Manitoba flour
- 3/4 cup all-purpose flour
- 1 3/4 tsp active dry yeast (or 1/2 oz fresh yeast)
- 4 eggs
- 3 1/2 tbsp butter
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1/2 cup milk
- 9 oz Neapolitan salami (or mixed cold cuts, cubed)
- 7 oz provolone cheese (mild)
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Plastic Wrap
Steps
Preparing the savory babà is quite simple, especially if you are already familiar with leavened dough, however, just have small tips for achieving a great result.
First, cut the filling of cured meats and cheeses into cubes, then dedicate yourself to preparing the dough.
In the stand mixer bowl, collect the two flours, yeast, sugar, and lightly beaten eggs.
Start the stand mixer at low speed and when the ingredients begin to combine, add the milk slowly (without rushing) and finally the salt.
When you have added all the milk, slightly increase the speed of the stand mixer and work the dough until it reaches a perfect consistency (the mixer bowl sides should be clean and the dough attached to the hook).
Now start incorporating the butter little by little. Do not add more butter if the previous one has not been perfectly incorporated into the dough.
Work the dough until it reaches a perfect consistency, then add the mix of cured meats continuing to knead at low speed. Stop the stand mixer when the filling is evenly distributed within the dough.
Transfer the obtained dough into a babà mold previously greased with butter or release agent, cover it with plastic wrap and a kitchen towel and place it to rise in the turned-off oven.
When the dough has reached the edges of the mold, it is ready to be baked.
Bake the savory babà in a preheated static oven at 340°F (170°C) for 40 minutes.
Let it cool slightly before removing it from the mold and slicing it 😉.
Storage
The rustic babà can be stored in the refrigerator, wrapped in a paper towel and then in plastic wrap, for up to a week.
