Soft and Foolproof Savory Babà: The Traditional Recipe That Smells Like Home: The Savory Babà is one of those recipes that immediately makes you feel like celebrating: soft, tall, full of cured meats and cheeses that fill the kitchen with aroma. A traditional recipe from Campania that has also made its way into my kitchen because it’s the kind of dish that everyone agrees on at the first bite.
My version is designed to be always soft, thanks to a very hydrated dough that is worked for a long time: the trick is to not fear the semi-liquid consistency, as it is precisely what gives an incredibly airy result.
Soft Savory Babà.
And as often happens with my recipes, this babà was born from a special moment: I had some leftover mixed cured meats and decided to transform them into an incredibly delicious recipe.
Perfect for buffets, savory snacks, dinners with friends, and holidays.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year, Christmas
- Energy 459.23 (Kcal)
- Carbohydrates 47.16 (g) of which sugars 3.83 (g)
- Proteins 22.24 (g)
- Fat 21.37 (g) of which saturated 7.70 (g)of which unsaturated 12.21 (g)
- Fibers 1.67 (g)
- Sodium 1,819.90 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Savory Babà
To prepare this soft savory babà, you need a few simple ingredients: a soft, well-hydrated dough enriched with cured meats and cheeses of choice that make it irresistible.
- 4 3/4 cups all-purpose flour
- 1 1/4 cups milk (room temperature or warm)
- 0.35 oz fresh yeast
- 4 eggs
- 1/3 cup sunflower oil
- 1 3/4 oz Parmesan cheese
- 2 tsp salt
- 10.5 oz prosciutto (mixed as desired (prosciutto, ham, pancetta, speck..) cut into cubes)
- 8.8 oz cheeses (mixed in cubes)
- 2 tsp salt
Estimated Nutritional Values (per 100 g)
Indicative nutritional estimate calculated on the standard ingredients of the savory babà.
Kcal ~290 kcal
Carbohydrates ~28 g
Proteins ~13 g
Fats ~14 g
Tools
To achieve a perfect savory babà, all you need is a stand mixer and a few basic utensils: the bundt cake mold, a bowl, and a spatula.
- 1 stand mixer
- 1 large bowl
- 1 bundt pan or savory babà mold
- 1 spatula
- 1 plastic wrap
Step-by-Step Procedure
The procedure is very easy: you prepare a very soft dough, add cured meats and cheeses, and let it rise until doubled before baking. Here are all the steps.
1. Dissolve the yeast: slightly warm the milk and dissolve the crumbled yeast inside.
2. Beat eggs and oil: in a stand mixer with a whisk, combine eggs and oil and work until you get a homogeneous mixture.
3. Add flour and Parmesan: add the flour and Parmesan while continuing to mix at medium speed.
4. Incorporate the milk: mix in the milk with the yeast, a little at a time. The dough will be soft: this is normal!
5. Add the salt: only when the dough begins to form.
6. Knead for 8–10 minutes: until it becomes well combined and smooth.
7. Add cured meats and cheeses: mix briefly to distribute them.
8. Transfer to the mold: well-greased and floured; level the surface.
9. Let rise until doubled: about 1.5–2 hours at room temperature.
10. Baking: bake at 350°F (180°C) for 40 minutes until the skewer comes out dry.
11. Cool: let it cool in the mold, then gently remove.
12. Serving: serve warm or at room temperature.
If you try this Soft Savory Babà, let me know in the comments how it turned out and what mix of cured meats and cheeses you chose.
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Storage, Notes, and Serving
At room temperature: 2–3 days wrapped in plastic wrap or in a food bag.
In the fridge: not recommended, tends to dry out.
In the freezer: up to 2 months.
How to serve it: warm is a delight, but it also remains fantastic cold. Perfect for appetizers, buffets, brunches, and picnics.
Soft and Foolproof Savory Babà: The Traditional Recipe That Smells Like Home
Tips and Advice (FAQ)
Before serving your savory babà, here are some practical tips to make it even softer, more flavorful, and easier to prepare, along with answers to the most common questions.
Why is the savory babà so soft?
Because the dough is very hydrated and worked for a long time in a stand mixer: this is the secret for incredible softness.
Can I use dry yeast?
Yes: replace the 10 g of fresh yeast with 5 g of dry yeast.
Can I make it the day before?
Absolutely yes! Just store it well-covered and it remains soft.
Can I freeze it?
Yes: slice it and freeze it in bags. It regenerates perfectly.
What can I fill it with besides the classic cured meats?
Also great with diced sautéed zucchini, olives, mushrooms, or a vegetarian mix of cheeses.
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