In a food processor mix the brewer’s yeast, the milk, a pinch of salt and the eggs.
Cream 50 g sugar with the butter and add a little at a time to the mixture in the food processor.
Now cover with cling film and leave to rest in a cool place for 2 hours.
Pour the mixture into baba or dariole moulds and cook at 180° C for 20 minutes.
Next prepare the syrup by heating the water, a glass of limoncello and 500 g sugar for a few minutes.
Dip the babas into the syrup and then leave them to cool before serving.