60gr of sugar
80gr of butter
20g fresh yeast beer
1 pinch of salt
500ml of water
250gr of sugar
300ml of rum
Add the sugar and the softened butter.
Continue to knead until the dough is elastic, smooth and free of lumps. Add the pinch of salt.
Arrange the dough evenly in a sunflower mould.
Let rise until it reaches the edges of the pan.
Bake in the oven at 180° for 20min. The Babà is cooked when the surface is golden. Remove from the oven, allow to cool and prepare the syrup.
Take the Babà and prick the surface with toothpicks. Add the syrup with the help of a spoon. Now let stand it for an hour and then decorate as you like, perhaps with some cream. Then if you want you can polish it with the apricot jelly. Happy Spring Time!!!