Ingredients
- 250 g flour
- 70 g butter
- 50 g sugar
- 80 g raisins
- 80 g milk
- 25 g candied fruit
- 18 g brewer's yeast
- 2 eggs
- 1 yolk
- Marsala
- rum or Cognac
- salt
Put the raisins soaked in 2 tablespoons of Marsala.
Crumble the yeast, mix it with 60 g of flour and mix with a little milk to obtain a fairly firm dough. Engrave it crosswise and let it rise in the lukewarm for 30-40 minutes.
Jumbled up then the eggs and the yolk with the sugar.
Mix (preferably in the mixer) the remaining flour with the leavened dough, the egg mixture, the remaining milk, the chopped butter, 5 g of salt, 1 tablespoon of Marsala and 1 of rum.
Work all the ingredients until you get a smooth and very soft dough that comes off the bowl (it will take 5-8 minutes); at the end add the raisins, drained, and the candied fruit in small pieces.
Butter a large fluted mold or small molds and distribute the dough: it must occupy just over 1⁄3 of the capacity of the containers.
Cover with the plastic wrap and let rise until the dough has grown to 1 cm below the edge of the mold (it will take about 2 hours and 30 minutes).
Bake the baba at 180 ° C for 25-30 minutes (18 minutes for small molds): it will be cooked when it has a nice golden color.
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