This donut-shaped cake also knows as a Baba' rustico is an Italian favorite. You can learn to make this delicious cake step by step with this recipe.
Savory Baba’ Rustico
SERVING: 6 People
TIME: 1 hr 20 min
COOKING TIME: 1 hr 5 min
- 8.4 oz. Whole milk
- ½ tsp Dry yeast
- 1 tsp Granulated sugar
- 8.8 oz. All-purpose flour
- 3 large Egg
- 1 tsp Salt, divided
- ¼ tsp Ground black pepper
- 3.4 oz. Butter (Room temperature)
- 5 oz. Grated parmesan cheese
- 5 oz. Salami
- 7 oz. Provolone cheese
- 3 tbsp Olive oil, divided
- [ For Rolling the Dough ]
- ½ cup All-purpose flour
Let the milk cool and melt the brewer's yeast with the sugar in it.
Put the All-purpose flour and the milk with the yeast in the bowl of the mixer and start kneading.
Add the eggs one at a time, always mixing.
Add ½ tsp salt, ground black pepper, and butter, and parmesan cheese and knead for about 5 minutes until you get a homogeneous mixture.
Add salami and provolone cheese to the mixture, mixing everything well.
Put the dough for the rustic baba in a well-buttered donut mold and level the surface.
Add 1 tbsp olive oil and let the rustic baba rise for about 2 hours covered with a clean cloth.
Add another 2tbsp olive oil and ½ tsp salt.
Preheat the oven at 350°F/180°C
After the rising time has elapsed, cook the rustic baba in a preheated oven for about 45 minutes, making sure before taking it out of the oven that it is also cooked inside by doing the toothpick test.
Remove the rustic baba from the oven and let it cool completely before serving.
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