PREPARING THE DOUGH:
Place the flour and yeast in the food processor and mix with the dough hook on medium-low speed. Add the cold eggs one at a time. When they are incorporated into the dough, add the sugar, salt and honey. After a few minutes, add the butter cut into pieces and work it into the dough perfectly. Once all the pieces of butter have been added, increase the speed slightly until you have a soft and smooth dough.
Now cover with cling film and leave the dough to rise at room temperature until it has at least doubled in size.
In the meantime, grease the inside of the muffin tins with butter. Once the dough has risen, place about 50 g of dough in the bottom of the muffin tins and leave to rise at room temperature until the dough reaches the rim. Now you are ready to bake.
PREPARATION ON THE GRILL:
For this recipe, we used the LeChef model from Monolith in indirect mode (oven). We then use the deflector stones and the stainless steel grid with the pizza stone on top.
Put about 2 kg of charcoal in the kamado and light it.
Set the grill to about 160 °C using the deflector stones.
Place the tins with the dough on the pizza stone with some space between them and close the lid.
Insert a handful of cherry smoked pellets into the kamado through the chip feeder system.
Bake for at least 20 minutes.
In the meantime, prepare the syrup: Heat the water in a saucepan and dissolve the sugar in it, then add the rum and lemon zest and turn off the heat.
When the babas are ready, leave to cool for 10 minutes, then carefully remove from the molds and leave to dry on a rack for at least half a day.
Soak the babas in the bath for a few minutes (preferably hot, about 50°C), squeeze out slightly and fill with custard & strawberries as desired and serve with a little powdered sugar.
