The Neapoletan Babà

Ingredients for the paste flour 0 gr. 250; butter gr. 80; sugar gr. 25; yeast bream gr. 20; five eggs; a pinch of salt ingredients for the syrup sugar gr. 100; water dl. 1; a small glass of rum

dissolve the yeast in a little of warm water and, with gr. 50 of flour, knead a loaf let leaven until it becomes very swollen put the loaf in a tureen and add the remaining flour, the salt, the eggs work the whole until the paste comes off from the walls of the receptacle add the sugar and the (fused) butter amalgamating well grease and sprinkle with flour a form for babà with the border very high put the paste in it and let leaven until the paste will double its volume cook forty minutes in the oven already hot at 180 °C until the surface of the babà will turn in a fine brown color cold the sweet and then make it wet with the syrup obtained dissolving on the fire the sugar in the water when it becomes cold add the rum