Bread Baba by Adriano Continisio (Pan Baba di Adriano Continisio)

Category: Yeast bread
Kitchen: italian
Bread Baba by Adriano Continisio (Pan Baba di Adriano Continisio)

Ingredients

pressed yeast 8 g
strong wheat flour (W350) 280 g
milk 80 g
sugar 90 g
eggs (weight without shell) 180 g
salt 5 g
honey light 1 tsp
butter 110 g
zest of 1 lemon
liqueur amaretto (di sarrono) 2 tbsp. l
amaretto cookies optional
powdered sugar
pearl sugar

Cooking method

  • Important: for this recipe, only strong flour is suitable, with at least 13% protein.
  • Grind the yeast with your fingertips with 70 grams of flour (I have Nordic), add warm milk and honey. Stir, cover the container with the dough with a lid (or tighten with foil). Leave to ferment at room temperature for 30 minutes.
  • Separate the whites from the yolks. Two proteins then go into the dough, we will need one a little later.
  • Add 2 egg whites, remaining flour and start mixing. Add salt and liqueur (did not add). Knead for 5-6 minutes (in a kneader for 5-10 minutes), until the dough "grabs".
  • Add one yolk. When the dough has absorbed the yolk and set, add another yolk and half the sugar.
  • Add remaining yolk and sugar, knead.
  • Further, Adriano recommends changing the kneader nozzle to a dough hook, again bring the dough to set, and add a teaspoon each, 40 grams of melted and cooled butter. Increase the speed to 1.5, add the rest of soft, but not melted butter, cut into small pieces, and lemon zest.
  • I kneaded the dough in a bread maker, did not melt some of the butter, but added it softened, in small portions, in 3-4 stages.
  • At the end of the kneading, the dough is shiny, thick, elastic.
  • Leave the dough to ferment at room temperature for 40 minutes, then put it in the refrigerator for 10-12 hours (Adriano writes until morning), temperature 6-7C degrees.
  • In the morning, take the dough out of the refrigerator, let it warm up a little (I have one hour).
  • Place on a floured table and fold in thirds like a business envelope. Round, fit into shape (24-25 cm).
  • Cover with foil and let stand at 28 until the dough reaches the edge of the mold.
  • Bread Baba by Adriano Continisio (Pan Baba di Adriano Continisio)
  • Beat the protein lightly, grease the top of the dough piece, sprinkle with pearl sugar, sugar.
  • When the sugar begins to melt, sprinkle the top with powdered sugar, which, if desired, can be mixed with ground amaretto cookies (I completely skipped this step).
  • Bake in an oven preheated to 180C degrees for about 30-40 minutes, making sure that the sugar does not start to burn.
  • Let cool in the form for 10 minutes. Remove carefully from the mold and cool on a wire shelf.
  • Bread Baba by Adriano Continisio (Pan Baba di Adriano Continisio)
  • Bread Baba by Adriano Continisio (Pan Baba di Adriano Continisio)

Note

Adriano's recipe: 🔗./2007/10/pan-bab.html
Translation of a recipe for cooking - eliabe_l

PS About eggs. To be honest, I still did not fully understand how many proteins Adriano adds to the dough, three or two, and where does he get one protein for finishing the top of a woman before baking. The first time I baked this recipe, I took all 180 grams of eggs into the dough. As a result, I got a kind of slurry at the bottom of the bucket, which did not want to collect in the dough. I had to add flour, a lot, 70 grams.

Tanya-Fanya
This is not Baba! This is the Queen!
Rada-dms
Quote: Tanya-Fania

This is not Baba! This is the Queen!
Exactly !!!
lettohka ttt
Gorgeous !!! Fluffy !!!)
Vinokurova
Man, well, you're done, I'll tell you ... after all, I waited with a specialist until I go to bed to put out the recipe !. I would not have rest all night ... Man, and Man, the woman is so beautiful, so proportional, so tanned ... so in my mouth and proooooosiTSTa can you break a little piece for me ?.
Oktyabrinka
Manka, again created beauty, thanks, the recipe is wonderful, and the flour can probably be strengthened with gluten or panifarin, there is just a general-purpose flour, and I really want to bake such a beauty.
Albina
Quote: Sonadora
Important: only strong flour is suitable for this recipe, with at least 13% protein.
Manka, a beautiful woman, perfect. 🔗 But where to get such strong flour (at least show the "cover")
kavmins
ehh, we can't live like that))) I hardly ever dare to bake such a beauty, but at least I went in and looked, thank you very much ..)))
Zhannptica
Thank you, Manechka !!! I'm taking half a baggage of such flour from Anapa !! Right in time recipe))))
Sonadora
Tatyana, Olga, Natasha, Alena, Tatyana, Albina, kavmins, Jeanne, girls, thank you very much for stopping by. I hope you get to this recipe someday.
Quote: Vinokurova
Can you break a little piece for me ?.
Alain, I'd rather bake one more, especially for you.
Quote: Oktyabrinka
flour can probably be strengthened with gluten or panifarin, just eat general-purpose flour
Tatyana, can not say. I have never used these supplements. I tried to bake this woman on a makfa, I had to add a hundred grams of flour.
Quote: Albina
But where to get such a strong flour (at least show the "cover"
Albin, we sell it in the Crossroads, not in all, really. Like this: 🔗
Quote: Zhannptica
I'm taking half a baggage of such flour from Anapa !!
Jeanne, let's change! We brought half a trunk of Krasnodar peaches. I have now eThese peaches are like shoe polish in Matroskin's uncle's, the whole refrigerator is full of them and chacha.
Zhannptica
Manka, I made an effort on myself and did not buy either peaches or apricots, but I grabbed all forms, donut makers and even real scales with a platform, and even kilograms of dried whole milk, sesame seeds, flax and paprika, in general I did not offend myself, my beloved .., and I will definitely bake such a bun
Albina
Quote: Sonadora
Albin, we sell it in the Crossroads, not all, really. Like this: 🔗
Wow, her price I bought the day before yesterday for 295r. 10kg flour
Sonadora
Jeanne, Wow! You bought yourself very well!
Albina, no need to say. But in our village only such strong flour can be found.
Albina
Manechka, on occasion I will buy, if a meeting. I would like to know the difference between the bread we eat now and this.
Zhannptica
And I took 41 rubles for 2kg. Ha ha)) I envy myself)

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