Rum Babas

Directions

1. 1
   To make the babas, combine the flour, sugar, yeast, and salt in a large bowl.
2. 2
   Make a well in the center.
3. 3
   Beat the milk, eggs, and butter together and pour into the well.
4. 4
   Mix 3-4 minutes to make a smooth, thick batter.
5. 5
   Stir in the raisins.
6. 6
   Cover with plastic wrap and let stand in a warm place until doubled, about 45 minutes.
7. 7
   Generously butter 4 baba molds.
8. 8
   Divide the batter among the molds.
9. 9
   Cover with oiled plastic wrap and let rise in a warm place about 30 minutes, until doubled.
10. 10
    Preheat the oven to 400F (200C).
11. 11
    Bake for about 15 minutes, or until the tops are light gold and spring back when pressed.
12. 12
    Transfer to a wire rack and cool for 5 minutes.
13. 13
    Unmold onto the rack and cool completely.
14. 14
    To make the syrup, bring the sugar and 1/2 cup water to a boil in a small saucepan over high heat, stirring to dissolve the sugar.
15. 15
    Boil for 2 minutes.
16. 16
    Transfer to a bowl and cool completely.
17. 17
    Stir in the rum.
18. 18
    Use a wooden skewer to pierce holes over the surfaces of the babas.
19. 19
    Transfer the babas to the syrup and let stand, turning often, until soaked.
20. 20
    Stand each baba on a dessert plate.
21. 21
    Just before serving, whip the cream and confectioner's sugar just until soft peaks form.
22. 22
    Transfer the cream to a pastry bag fitted with an open star tip, and pipe a rosette on each baba.
23. 23
    Grate a little chocolate on each baba and serve with the remaining whipped cream.
24. 24
    Variations:
25. 25
    Summer Fruit Babas: As a lighter summer variation, top the babas with summer berries rather than whipped cream.
26. 26
    Prune and Armagnac Babas: Substitute finely chopped prunes for the raisins, and Armagnac for the rum.
27. 27
    Scatter a few chopped dried plums over the whipped cream instead of the chocolate.