Baba au Rhum

Instructions

1. Mix together the flour, 1 tablespoon sugar, yeast, and salt in a bowl. Combine well.
2. Add the eggs and melted butter to the dry ingredients. Mix until a sticky dough forms. If mixing by hand, use a wooden spoon or a spatula.
3. Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size, about 1 hour.
4. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or baba molds.
5. Gently deflate the dough and spoon it into the prepared molds, filling them halfway.
6. Let the dough rise again in the molds until it reaches the top, about 30 minutes.
7. Bake in the preheated oven for 15-20 minutes or until golden brown on top. A toothpick inserted should come out clean. Let them cool on a wire rack.
8. To make the syrup, bring the water and 1 cup sugar to a boil in a saucepan. Stir until the sugar is dissolved. Remove from heat and stir in the rum and vanilla extract.
9. While the cakes are still warm, generously brush them with the rum syrup or gently dip them into the syrup using tongs. Ensure they’re completely soaked.
10. For the whipped cream, beat the heavy cream with powdered sugar until soft peaks form.
11. Serve the baba warm or at room temperature, topped with a dollop of whipped cream.
12. Tip: If you don’t have a warm place for the dough to rise, you can preheat your oven to the lowest setting, then turn it off and place the dough inside.
13. Tip: For an extra kick, you can flame the rum before brushing it onto the cakes which will add a subtle, smoky flavor.