John Myers
Contents
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Ingredients
- 300 g Wheat flour type 550
- 0,5 cube Fresh yeast (21 g)
- 100 ml Milk
- 1 tablespoon Sugar
- 100 g Butter
- 2 piece Free range eggs
- 1 pinch Salt
- 300 g Sugar
- 100 ml Water
- 50 ml Marsala dessert wine
- 2 tablespoon Yellow jelly e.g. apricot
- Berries of your choice
Instructions
- Sieve the flour into a bowl, make a well and crumble the yeast into it. Warm the milk and stir the sugar into the lukewarm milk. Pour this mixture over the yeast and mix with a little flour. Cover and let rise for about 15 minutes.
- Melt the butter and let it cool. Add to the flour with the eggs and salt and make a smooth, soft yeast dough. Dust with flour, cover with a cloth and let rise for about 1 - 2 hours.
- Grease and flour a muffin tin (do not crumble) and fill it halfway with batter. Cover and let rise again for about 30 minutes. The dough should have risen to the top of the molds.
- Preheat the oven to 200 degrees (convection: 180 degrees) and bake the yeast particles for about 20-25 minutes.
- In the meantime, boil water with 300 g sugar until the solution is clear. Let cool a little and then add the Marsala.
- Take the finished yeast particles out of the mold and let them rest briefly. Then turn in the syrup and drain on a rack. I put the parts upside down and then soaked them with the syrup spoon by spoon.
- Finally, liquefy the jelly and coat the babà with it all around and let it dry.
- Serve with fresh berries of your choice.
Nutrition
Serving: 100gCalories: 317kcalCarbohydrates: 48.9gProtein: 0.6gFat: 12.5g
