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THE BABA’ The Babà, invented by the Polish king Stanislaw Leszczynski, is famous for his gastronomic taste and became universal symbol of Neapolitan pastries. Its name derives from the feelings the king felt tasting a dessert of Austrian origin, the Kugelhopf, so that he called this Alì Babà, like homage to “The Arabian Nights”. INGREDIENTS FOR 10 LITTLE BABA' For the dough: -flour gr.240 -butter gr. 80 -sugar gr. 40 -eggs 4 -yeast gr. 20 -salt gr. 4 For rhum syurp: -water cl. 30 -sugar gr rhum dl 1e1/2 To beaste: -butter gr. 50 Time to rise 2 hours Cooking time 15 minutes at 180° Doing a little bread with a third of the flour: dissolve the yeast in 2-3 spoons of lukewarm water and amalgamate it to the few flour. Work the dough with wrist, make it smooth then put it on a plate dusted with flour to rise for thirty minutes. When it is swollen put it in a bowl, pour the eggs, butter and amalgamate with the fingers. Add the rest of flour, the sugar and the salt. Got a soft dough, beat it more time in the following way : take it with the fingers, lift and beat in the same bowl till it has bubbles. At this time leave it in the same container for about 40 minutes to rise. When it is grown, put it in 10 forms oiled with butter. Fill up the forms till their half. Let it rise again, then bake in the oven previously heat at 180'. After the cooking take the baba out the oven and leave them cool. Prepare the syrup making it boil for few minutes the water with the sugar. put the Babà on a dish and pour the hot syrup everywhere. to serve wet the Babà with rhum and put them on a tray. Italian

Il babà, inventato addirittura dal re polacco del XVIII secolo, Stanislao I Leszczynski, è celebre per il suo gusto gastronomico e diventato simbolo universale della pasticceria napoletana. Il suo nome deriva dalle sensazioni che il re provò nel gustare un dolce di origine austriaca il Kugelhopf, così da chiamare questa prelibatezza bagnata nel rhum Alì Babà, in omaggio alle Mille e una Notte. INGREDIENTI PER 10 BABA' MIGNON Per la pasta: -farina gr.240 -burro gr. 80 -zucchero gr. 40 -uova 4 -lievito di birra gr. 20 -sale fino gr. 4 Per lo sciroppo al rhum -acqua cl. 30 -zucchero gr rhum dl 1e1/2 Per ungere: -burro gr. 50 Tempo si cottura 15 minuti a 180° English