Ingredients:
- 200g (1 3/4 cups) all-purpose flour, plus extra for dusting
- 7g (2 1/4 teaspoons) active dry yeast
- 30g (2 tablespoons) granulated sugar
- 1/4 teaspoon salt
- 120ml (1/2 cup) lukewarm milk (about 105-115°F / 40-46°C)
- 2 large eggs, lightly beaten
- 60g (1/4 cup) unsalted butter, softened
- 500ml (2 cups) water
- 200g (1 cup) granulated sugar
- 120ml (1/2 cup) dark rum (or amber rum - your choice!)
- 1 vanilla bean, split and scraped (optional)
- Whipped cream (optional)
- Fresh fruit (berries are lovely, optional)
Instructions:
- Prepare the Dough: Combine dry ingredients (flour, yeast, sugar, salt).
- Activate the Yeast: Dissolve yeast in lukewarm milk.
- Combine and Knead: Add milk mixture and eggs to dry ingredients. Knead until a smooth, elastic dough forms. Gradually incorporate softened butter.
- First Proof: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 2 hours).
- Shape and Second Proof: Punch down the dough, divide into muffin tin cavities, cover, and let rise again until almost doubled (about 30 minutes).
- Bake: Bake in a preheated oven until golden brown.
- Prepare the Syrup: Combine water, sugar, and vanilla bean (if using) in a saucepan. Bring to a boil, then simmer until slightly thickened. Remove from heat and stir in rum.
- Soak the Babas: While babas are still warm, generously soak them with the rum syrup using a pastry brush or small ladle. Repeat until babas are fully saturated.
- Cool and Serve: Let babas cool completely on a wire rack. Serve with whipped cream and fresh fruit, if desired.