The baba is the typical Neapolitan pastry par excellence known for its sweet smell of rum and the tenderness of his dough. I've always made the cake but when baba Pavoni sent me baba molds for I could not resist and I wanted to try them now and as always I was not disappointed it came perfectly ... with Pavoni is never wrong! Some of them I soaked babas with others with the classic rum liqueur strawberries (I used strawberries Toschi), which only adds to the wonder that is inextricably linked to my beloved city! Baba with liqueur strawberries For the pastry flour 24g flour manitoba Fable The Count of butter Inalp 80 d 40 g sugar 3 eggs 20 d of yeast A pinch of salt For the syrup (Version rum) 300 ml water 160 g sugar 100 ml rum 250 ml for those in liquor liquor Toschi With a third of the flour to make dough: Dissolve yeast in 2-3 tablespoons of warm water and mix with a little flour.
Knead the dough with the wrist, making it smooth and then put it on a plate dusted with flour to rise for thirty minutes. When you put it swells into a bowl, pour in the eggs, butter held for several hours at room temperature and mix with your fingers. Add the remaining flour, sugar and salt.
Mix until smooth, beat several times in the following way: take it between your fingers, lift it up and throw him into the same bowl until it has some bubbles. At this point, leave it in the same container for about 40 minutes to rise. When grown produce balls and place them in the molds and leave the space of a finger from the edge (it rise Let it rise again, then about 20 minutes in an oven heated to about 180 'for 20-25 minutes.
Turn out the Baba and let cool. Prepare the syrup by boiling for a few minutes and cold water with the sugar add the rum. baba Sprinkle each with the syrup and leave at room temperature if possible, if you were to pour a few tablespoons of dry syrup before serving. 
Knead the dough with the wrist, making it smooth and then put it on a plate dusted with flour to rise for thirty minutes. When you put it swells into a bowl, pour in the eggs, butter held for several hours at room temperature and mix with your fingers. Add the remaining flour, sugar and salt.
Mix until smooth, beat several times in the following way: take it between your fingers, lift it up and throw him into the same bowl until it has some bubbles. At this point, leave it in the same container for about 40 minutes to rise. When grown produce balls and place them in the molds and leave the space of a finger from the edge (it rise Let it rise again, then about 20 minutes in an oven heated to about 180 'for 20-25 minutes.
Turn out the Baba and let cool. Prepare the syrup by boiling for a few minutes and cold water with the sugar add the rum. baba Sprinkle each with the syrup and leave at room temperature if possible, if you were to pour a few tablespoons of dry syrup before serving.
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