BABA AU RHUM
Steps:
- Scald milk, add butter and blend. Cool to lukewarm. Sprinkle the yeast on the warm water and stir until dissolved. Beat the egg yolks and gradually add the sugar. Vigorously beat in the whole egg. Add the milk to the mixture, add the dissolved yeast. Stir in the flour and beat until smooth. Cover the batter and let rise in a warm plase until doubles (1 hour). Stir down. Spoon into 6 individual well-greased baba molds or small custard cups, filing them 2/3. Let rise uncovered ntil the batter reachers the top of the molds (30min). Fifteen minutes before the babas are ready, preheat the oven to 350. Bake until a cake tester comes out clean, (20 min). Remove from the molds and cool on cake rack. Marinate the babas in hot rum syrup several hours before serving. RUM SYRUP: About 1 1/2 cups light corn syrup. Warm it up and add 1/4 cup dark rum. Simmer for 1 minute, pour over babas.
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