Baba CV4
Baba dough in the cutter
Knead all the ingredients in the cutter for one minute. Drain 40 g of dough into the CV4 heart mould. Leave to rise and proceed with cooking at 180°C for 10/12 minutes. Once cold, wet with the rum syrup.
Baba CV4
by Cesare Murzilli
Baba dough in the cutter
- 500 g manitoba flour
- 150 g butter
- 10 g salt
- 30 g acacia honey
- 25 g brewer's yeast
- 1 vanilla pod
- 480 g whole eggs
The products used in this recipe
CV4