Savory Babà

Method

1. In a stand mixer with the paddle attachment, add half of the eggs, crumbled fresh yeast, and sugar. Mix for a few minutes.
2. Add all the flour and continue mixing until the dough comes together.
3. Gradually add the remaining eggs, little by little, waiting for each addition to be fully absorbed before adding more. Continue until the gluten develops and the dough pulls away from the sides of the bowl.
4. Add salt and mix to combine.
5. Add the margarine (or butter) softened to a pomade consistency, a little at a time, mixing well after each addition. The dough should become smooth and elastic.
6. Add the grated Parmesan cheese and mix until incorporated.
7. Add the mixed cured meats cut into small pieces and mix until evenly distributed. The dough will look glossy and well-developed.
8. Switch to the dough hook attachment and knead for a few minutes at a slightly higher speed to strengthen the dough.
9. Let the dough rest for at least 30 minutes at room temperature.
10. Butter and flour a ring mold (or use a non-stick spray). Place the dough into the mold, filling just over halfway. Tap the mold on the counter to remove air bubbles and level the surface.
11. Cover the mold loosely and let the dough rise until it reaches the rim of the mold. To speed up, you can place it in an oven set to 30°C (86°F).
12. Bake in a preheated oven (temperature not specified by the chef; test with a toothpick to check doneness). Before removing from the oven, do the toothpick test.
13. Let the babà cool completely in the mold before unmolding.
14. Serve as is, or with ricotta and salame as the chef suggests.