|1 cup||Milk, luckewarm|
|1½ tins||Yeast, granulated|
|125 g||Butter, softened|
|4||Eggs, lightly beaten|
- Dough: Mix the yeast and warm milk with a pinch of sugar. Let it stand for 10 minutes.
- Sift the flour, sugar and salt into a large bowl. Make a well in the centre and add the yeast mix. It should be sticky and wet.
- Cover with a tea towel and leave in a warm place for 20 minutes.
- Add the eggs and butter to this and mix until you have a dough which is smooth and elastic.
- You may need to add more flour at this stage to thicken it up a bit – I added ½ cup. You want it to be like a thick batter rather than a bread dough.
- Again, cover with a tea towel and leave in a warm place to rise for an hour, or until it has doubled.
- Spoon into well-greased muffin tins, filling each one ½ full. Let the dough rise until it reaches the top of the moulds, then put in a 230 degC oven.
- Turn the temperature down to 200 degC when you put them in.
- Remove from tins and turn out to cool on a wire rack.
- SYRUP: Combine water and sugar, and stir over heat until the sugar dissolves.
- Leave to boil for 10 minutes without stirring, then remove from the heat and add the rum. Let cool until just warm.
- Place the baba upside down on a wire rack over a tin to catch any drips.
- Using a spoon, slowly drizzle the syrup onto the babas so that they absorb as much of it as possible.
- Keep going around each one until all the syrup has been absorbed.
- GLAZE: Heat the jam or marmalade and water together, stirring until the jam melts.
- Stir in the rum, then strain out any fruit using a sieve.
- Turn the babas right way up and brush the glaze over the top.
- Serve warm or cold with lashings of whipped cream or vanilla ice cream.