Baba au Rhum

Directions

1. 1
   Generously butter one large or twelve small baba molds or muffin cups.
2. 2
   Pour the milk in a small bowl, and stir in 3 tablespoons of the sugar.
3. 3
   Sprinkle the yeast over the milk and sugar, and let stand for 10 minutes.
4. 4
   Using an electric mixer equipped with a beater, cream the butter.
5. 5
   Add the salt and the eggs, one at a time, mixing well between additions.
6. 6
   Add the milk-yeast mixture, blending until smooth.
7. 7
   On a low speed, add the flour little by little, mixing until you have a thick, creamy batter.
8. 8
   Pour it into the prepared pan, gently spreading it out.
9. 9
   If using greased muffin cups or small baba pans, scoop out about a half cup of batter, roughly the size of a golf ball, and put it in one of the cups or pans.
10. 10
    Repeat with the rest of the batter.
11. 11
    Allow to rise at room temperature for 1 1/2 to 2 hours.
12. 12
    Preheat the oven to 375 degrees, and bake the big baba for 25 to 30 minutes and the little ones for 20 minutes, or until a skewer inserted in the center comes out clean.
13. 13
    While the baba is cooking, make the syrup.
14. 14
    Mix 1 1/2 cups water and the remaining 1 cup sugar in a saucepan.
15. 15
    Stir until the sugar is dissolved, bring to a boil, remove from the heat, and stir in half a cup of the rum.
16. 16
    Pour the rum mixture over the large baba in the baking pan.
17. 17
    If making mini-babas, turn them out into a large bowl.
18. 18
    Prick the babas all over with a skewer or a fork, then spoon the syrup all over them.
19. 19
    It may seem like a lot of syrup, but babas can really drink.
20. 20
    Refrigerate for at least 4 hours, or up to 2 days, before they are to be eaten.
21. 21
    Just before serving, unmold the large baba onto a rimmed serving plate and spoon on more rum as you wish.
22. 22
    Serve with berries, whipped cream, or vanilla ice cream.