How to make the Artusi babà, a delicious dessert, whose recipe does not involve dipping the babà in liqueur as it is done in traditional preparation.
Ingredients for 4 people
- 250 g of white flour
- 30 g of brewer's yeast
- 70 g of butter
- 1 dl of milk
- 70 g of icing sugar
- 2 whole eggs and 1 yolk
- 50 g of sultanas
- 30 g of Malaga grapes -to remove seeds-
- 1 spoon of candied cedar cut into sticks
- 1/2 glass of marsala
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- 1/2 glass of rum
- 1/2 glass of liquid cream
- 1 sachet of vanilla sugar
- a pinch of salt
How to prepare the Artusi Babà
Dissolve the yeast in a few tablespoons of warm milk and add 50 grams of flour, then form a fairly firm dough and give it the shape of a loaf.
Transfer the dough to a bowl soaked with very little milk, cover it with a napkin and put the bowl in the slightly warm oven for about half an hour, checking that the surface of the loaf is cracked by leavening.
Meanwhile, work the eggs together with the sugar, add the remaining flour and a pinch of salt until a soft and homogeneous mixture is obtained.
Add the melted butter, leaving some to grease the mold, the yeast loaf, the warmed liquid cream, the marsala and the rum.
Work for a long time with a wooden spoon, until the dough detaches from the walls of the bowl.
Combine the two types of raisins and the candied cedar and put back in the warm oven for a second leavening (about 20 minutes).
Butter a mold, lightly flour it and pour the mixture into it, cover it with a napkin and put it back in the oven for the last leavening, which should last about two hours.
When the dough has doubled in volume, turn on the oven to bring it to a temperature of 200 ° C
necessary for cooking.
When the cake has become a beautiful brown color, turn off the oven and let it cool in the oven itself.
When the dessert is cold, turn it out and sprinkle it with vanilla sugar, then serve it on the table.
