Rum Baba

Instructions

1. 1

   Warm the milk to 110°F and dissolve the active dry yeast with a pinch of sugar, allowing it to activate for 5 minutes until foamy

3. 2

   In a large bowl, combine flour, salt, and remaining sugar, then add the yeast mixture and beaten eggs

5. 3

   Mix until a soft dough forms, then gradually incorporate softened butter piece by piece until fully incorporated and dough is elastic

7. 4

   Knead for 8-10 minutes until smooth and shiny, then place in an oiled bowl, cover, and let rise for 1.5 hours until doubled

9. 5

   Punch down the dough and divide into 8 portions, shaping each into a ball and placing into greased baba molds or muffin tins

11. 6

    Cover and let rise for 45 minutes until puffy and light

13. 7

    Bake at 375°F for 15-18 minutes until golden brown and a toothpick comes out clean

15. 8

    While cooling, prepare the syrup by boiling water and sugar for 5 minutes, then remove from heat and add rum and vanilla extract

17. 9

    Pierce the warm babas multiple times with a skewer and slowly pour the warm syrup over them, allowing complete absorption

19. 10

    Serve at room temperature topped with whipped cream and candied cherries or orange zest

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