Babà al Rum

Method

Dissolve the yeast in warm milk with a pinch of sugar and set aside for 10 minutes. In a large bowl, combine flour, sugar, and salt, then make a well and add the yeast mixture and eggs, mixing until a rough dough forms. Knead for 5 minutes, then gradually incorporate the softened butter piece by piece until fully integrated and the dough is silky, about 10 minutes total. Fold in the sultanas, then divide the dough between 12 greased babà moulds or dariole tins, filling them halfway. Cover with cling film and leave to rise in a warm place for 90 minutes until doubled in size. Preheat the oven to 200C and bake for 15-18 minutes until golden and a skewer inserted comes out clean. Meanwhile, make the syrup by boiling water with sugar for 5 minutes, then cool slightly and stir in rum and vanilla. Immediately after baking, turn the babà out onto a tray and spoon the warm rum syrup over them generously, allowing them to absorb it fully before serving at room temperature.