Ingredients
- 400 g fresh cream
- 365 g sugar
- 250 g flour 0
- 250 g grape juice
- 150 g rum
- 130 g milk
- 2 small eggs
- 75 g butter
- 15 g fresh brewer's yeast
- 5 g salt
- powdered sugar
- star anise
- cardamom
- cinnamon in cue
For the donut babà recipe, pour the flour with the crumbled yeast and 15 g of sugar into a large bowl. Mix and add the milk, the lightly beaten eggs, the salt and the softened butter, into small pieces, obtaining a soft, almost creamy mixture. Stir for 4-5 minutes until the dough is perfectly smooth. Collect it in a pastry bag and distribute it in a donut mold, diameter 22 cm, after buttering it (we have used one in shaped silicone, which does not need to be buttered). Cover the mold with a damp cloth or film and let rise at 27-28 ° C for 1 hour and 30 minutes: the dough volume should double. Bake at 160 ° C in a static oven for 40-45 minutes. Take the donut out of the oven, turn it out after 5 minutes, turn it upside down on a wire rack and bake it for another 5 minutes, then let it cool.
For the syrup: Pour into a saucepan 600 g of water with grape juice and 350 g of sugar, 3 stars of aniseed, 3 pods of cardamom and a piece of cinnamon. Boil for 3-4 minutes, adding the rum (to taste) when the liquid begins to cool.
To complete: place the donut on a wire rack, placed over a container, and pour the syrup over it, sprinkling it well. Recover the drained syrup and pour it back onto the donut. Let it drain.
Heat 3-4 ladles of syrup in a saucepan until it reaches the consistency of a fluid honey. Brush it on the surface of the donut to polish it. Whip the cream with a tablespoon of powdered sugar and decorate the donut.
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