Ingredients:

  • 1/2 cup (120ml) lukewarm milk (whole or 2% recommended)
  • 2 teaspoons (1 packet, 7g) active dry yeast
  • 2 1/4 cups (280g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 8 tablespoons (113g) unsalted butter, softened
  • Zest of 1 orange (optional)
  • 2 cups (400g) granulated sugar
  • 2 cups (475ml) water
  • 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
  • 1/2 cup (120ml) dark rum (good quality recommended)
  • Whipped cream (optional)
  • Fresh berries (optional)

Instructions:

  1. Combine lukewarm milk and yeast in a bowl. Let stand until foamy (5-10 minutes).
  2. In a stand mixer (or by hand), combine flour, sugar, and salt. Add the yeast mixture and eggs. Mix until a shaggy dough forms.
  3. Gradually add the softened butter, a tablespoon at a time, mixing until fully incorporated. The dough will be sticky.
  4. Cover the bowl and let the dough rise in a warm place until doubled in size (approximately 1.5-2 hours).
  5. Grease muffin tin or baba molds thoroughly.
  6. Punch down the dough and divide it evenly among the prepared molds. Let rise again until almost doubled (about 30 minutes).
  7. Bake in a preheated oven until golden brown and a toothpick inserted into the center comes out clean.
  8. While the cakes are baking, combine sugar, water, and vanilla bean (or extract) in a saucepan. Bring to a boil and cook until the sugar is dissolved and the syrup slightly thickens. Remove from heat and stir in the rum.
  9. Immediately after removing the babas from the oven, soak them generously in the rum syrup, ensuring they are fully saturated. This might take some time, and you may need to spoon the syrup over them repeatedly.
  10. Let the babas cool slightly before serving. Serve with whipped cream and fresh berries, if desired.