Promdressesinwaldengallaria

Baba

Ingredients for 15 baba ':

00 250 g flour 5 g salt 30 g sugar


85 g butter 13 g yeast 250 g of eggs


For the syrup: 320 ml of water


150 g sugar zest of one lemon 120 ml of rum

2 vials of rum

Preparation:
Place all ingredients in order into the mixer and add an egg time, then knead for a long time, until the mixture becomes very elastic and detach from the wall of the dough.
Now cover the bowl and let rise until the dough doubles in volume resume originario.Dopodiché the dough and, in any stencil already 'buttered and floured, place the dough, but not great, otherwise, when rising, comes out of the mold: the right amount and 'about 3 cm for stampino.Mettete molds into the oven off and let rise again until' the dough will not reach the ends' of the mold.
Turn, then, the oven to 180 degrees (just under though) and cook until the baba 'will not become very red.
Remove, and then, from heat and let cool, take them out, then, by molds. Prepare
, meanwhile, the wet: Boil water in a saucepan, sugar and lemon rind cut into "slices", remove from heat and let raffreddare.Aggiungetevi, then, the vials and rum ; proceed, then, to drench the baba and place them in paper cups, place them, and then, in the refrigerator.
Before serving, sprinkle can, at will, a few drops of rum baba on each to enhance the flavor even more.