BABA AU RHUM

Steps:

• Make the cakes: Heat the milk in a small saucepan over medium heat until it reaches 115 degrees F. Transfer the milk to the bowl of a stand mixer fitted with the dough hook. Add the yeast and 2 tablespoons brown sugar. Let sit until foamy, about 5 minutes.
• Add the flour, 5 tablespoons butter, eggs, orange zest and salt and mix on low speed until combined, scraping the sides with a rubber spatula as needed, about 2 minutes. Increase the speed to medium-high and continue to mix until the dough is slightly large, elastic and everything is well combined (the dough will be very runny and soft), about 5 minutes. Cover the bowl with a clean kitchen towel and place in a warm spot to sit until doubled in size, about 1 hour.
• Meanwhile, combine the currants and rye in a small bowl and let soak until the currants are plump, about 1 hour. Drain the currants and set aside.
• Stir the apricot preserves with 2 tablespoons water in a small bowl until smooth; set aside.
• Whisk the heavy cream with the remaining 2 tablespoons brown sugar in a medium bowl until stiff peaks form, about 5 minutes. Refrigerate until ready to serve.
• Preheat the oven to 375 degrees F. Generously brush 12 baba au rhum molds with butter and place on a rimmed baking sheet.
• Once the dough has risen, gently fold in the currants by hand. Scoop 1/4 cup dough into each mold. Cover the molds with a clean dish towel and place in a warm spot until doubled in size, about 20 minutes. Be sure to watch closely-the dough will rise quickly, and you do not want it to rise above the mold.
• Bake until the cakes are deep golden brown on top and have risen above the mold, 25 to 30 minutes. Let cool for 5 minutes on the baking sheet.
• Meanwhile, make the syrup: Combine the granulated sugar, brown sugar, rye, rum, vanilla, orange peel and star anise in a small saucepan and bring to a simmer over medium heat. Cook, whisking frequently, until the sugar dissolves, 7 to 8 minutes. Remove from the heat and use a slotted spoon to remove and discard the orange peel and star anise; keep warm. Stir occasionally to prevent film from forming.
• If needed, run a small offset spatula around the edge of each mold to loosen the cakes and pop them out. (The molds will still be warm so hold them with a clean kitchen towel to protect your hands). Working with one cake at a time, roll in the syrup to coat completely. Remove with a slotted spoon to a serving platter or plate and repeat with the remaining cakes. Spoon the apricot preserves over the cakes and then dollop each with some of the whipped cream. Serve immediately.