Baba au rhum

15 g	milk
10 g	cane sugar
3 g	dry yeast
120 g	flour
2 g	salt
90 g	whole egg
30 g	butter

Mix the milk with the cane sugar and the dry yeast. Mix it well and then heat it up till it’s 30 degrees Celsius. After that mix the flour with the salt and the egg. Start mixing it on a medium low speed and then also add the yeast mixture. Continue kneading the dough for 10 minutes on a low speed, so a lot of gluten can form. After that add the butter and knead it till all the butter is incorporated. Now transfer the dough into a bowl, cover it with a damp cloth and let it rest for at least 8 hours in your fridge. Once it’s well rested dust some flour on your worktop and use a rolling pin to roll out the dough till it’s a centimeter thick. Then cut it with a big cutter and cut the center with a small cutter. Now spray a thin layer of baking spray in a couple small savarin tins. Place the dough in the tins and gently press it down to insure they proof evenly. Then cover it with another tray and let it proof till doubled in size. I do this at 25 degrees Celsius. Once doubled in size bake them at 180 degrees Celsius for around 8 to 9 minutes till golden brown. After that take them out of the oven and let them cool down before taking the baba’s out of the baking tins.

250 g	lilac syrup or any other basic syrup
50 g	rum

Mix the lilac syrup with the rum and place your baba’s in there. Let them soak for 15 seconds before soaking the other side for 15 seconds as well. Then take them out and keep them in your fridge for later. You’ll end up with a beautiful moist baba, so good!