- 250 g flour 00
- 3 pcs eggs
- 75 g butter
- 30 g honey
- 15 g fresh brewer's yeast
- 5 g salt
- 500 g sugar
- 200 g apricot jam
- 100 g rum
For the babà recipe, lightly beat the eggs and mix half with half the butter, very soft.
Crumble the yeast into the flour and mix it with the egg and butter mixture and the rest of the ingredients until you obtain a homogeneous mixture; cover it with a cloth and let it rest for 30 minutes at room temperature, then transfer it to a pastry bag.
Grease a dozen truncated cone molds (ø 5 cm) and fill them up to half the capacity; place them, well spaced, in a baking dish, let rise for 1 hour and then bake at 190 ° C for about 25 minutes.
FOR BATH AND GLAZE: Heat the sugar gently with 800 g of water and a lemon zest; when it boils, add the rum and turn off. Prepare the glaze: sift the apricot jam and heat it in a saucepan mixing it with 70 g of water. Dip the babas in the hot syrup using a slotted spoon, drain and transfer them to drain on a grill placed on a tray. Let them cool and then brush them with the icing.
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