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Babà Rustico

Baba Rustico
A classic of Neapolitan cuisine, the babà rustico is a savory yeasted bread often baked in a ring mold. Studded with plenty of prosciutto, salami, and provolone cheese.
Yield 1 (10-cup Bundt) loaf



  • 2 1/2 cups (318g) bread flour, divided
  • 1/2 cup (48g) freshly grated Parmesan cheese
  • 3 tablespoons (12g) chopped fresh parsley
  • 2 teaspoons (6g) kosher salt (see note)
  • 1/4 teaspoon black pepper
  • 1 cup (240g) warm whole milk (110°F/43°C to 115°F/46°C)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 teaspoon (4g) granulated sugar
  • 4 1/2 tablespoons (63g) neutral oil (such as canola)
  • 2 large (100g) eggs (room temperature)
  • 3/4 cup (130g) ⅜-inch-cubed sharp provolone cheese
  • 1/2 cup (80g) chopped salami Napoli
  • 1/2 cup (90g) chopped prosciutto cotto
  • Garnish: chopped fresh parsley


  • In a medium bowl, whisk together 1½ cups (191g) flour, Parmesan, parsley, salt, and pepper. Set aside.
  • In the bowl of a stand mixer, whisk together warm milk, yeast, and sugar by hand. Let stand until foamy, about 5 minutes.
  • Add remaining 1 cup (127g) flour; using the paddle attachment, beat at low speed until smooth and well combined, about 1 minute.
  • Add oil and eggs, and beat until well combined.
  • With mixer on low speed, gradually add flour mixture (from step 1), beating until well combined; stopping to scrape sides of bowl as needed. Increase mixer speed to medium-high, and beat until dough is smooth, shiny, and elastic, about 8 to 10 minutes. (Dough will still stick to sides and bottom of bowl.)
  • Reduce mixer speed to low, and gradually add provolone, salami, and prosciutto cotto until combined. (If you do not feel like the mix-ins are well distributed by the mixer, you can dip your hand in water, as needed, and fold and squeeze the dough to help distribute the mix-ins more evenly.)
  • Cover and let stand at room temperature for 10 minutes. Spray a 10-cup Bundt pan with baking spray that contains flour.
  • Using a bowl scraper or spatula, spoon dough in small amounts evenly into prepared pan. Using wet fingers, evenly press dough into pan, even and flat. Tap pan on a kitchen towel-lined counter a few times.
  • Cover and let rise in a warm, draft-free place (75°F/24°C) until dough is puffed and about 1 inch from top of pan, about 30 to 45 minutes.
  • Preheat oven to 350°F (180°C).
  • Bake until golden and an instant-read thermometer inserted in center registers 190°F (88°C) to 200°F (93°C), 25 to 30minutes. Let cool in pan for 5 minutes. Invert bread onto a wire rack, removing pan. Let cool for at least 15 minutes.
  • Garnish with parsley, if desired. Serve warm or at room temperature. Best served same day. (Cover and refrigerate any remaining bread; reheat before eating again.)


Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
Recipe by Bake From Scratch.

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