A Recipe for the Perfect Babà by Iginio Massari

An irresistible and timeless classic of Neapolitan pastry reinterpreted by the talent of an absolute master of Italian confectionary, Iginio Massari. The babà is that delectable, golden leavened sponge cake with its cylindrical form and round top – sweet and citrus-scented, made fresh it is a dessert to love all year round.


Type 00 flour: 500 g
Salt: 10 g
Acacia honey: 60 g
Brewer’s yeast: 40 g
Butter: 250 g
Grated lemon: 1
Egg mixture: 700 g


Mix the flour, honey, salt, baking powder, vanilla, half of the egg mixture, plus 1/3 of total butter in planetary mixer with a shield. When the dough begins to pull away from the machine add the remaining egg mixture a little at a time, wait for the dough to incorporate the poured eggs evenly before adding more, then add the remaining soft butter.

Immediately place the dough into the Teflon cylindrical molds or Silpat molds. To obtain a good-looking product without residual unwanted fatty flavors, let rise at a temperature of 24-26°C and bake at 210-220°C, for small babàs for a time of 12 minutes, while for regular babàs the baking time will be 16 minutes at a temperature of 190-200°C. Cold dough should be used to obtain a product that will soak and not break.

Tips for a perfect baba

To obtain the best possible result, try using cold eggs from the refrigerator, cold flour from the freezer. The result, will be a babà with more flavors. After baking, it is possible to keep them in the refrigerator for up to 30 days. To do so, let them dry a bit in the oven before placing them in the refrigerator – they will last longer this way although they will also lose a bit of flavor intensity.


A Recipe for the Perfect Babà by Iginio Massari

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