Baba au Rhum

Preparation

1. Step 1

   In the bowl of an electric mixer, whisk 2 1/2 ounces (1/2 cup) flour, the warm milk, and yeast. Cover with plastic wrap; let rise in a warm place until doubled in bulk, 1 1/2 to 2 hours. Butter twelve 3-ounce baba molds; place on a rimmed baking sheet.

   Step 2

   When flour mixture has doubled, attach bowl to mixer fitted with the paddle attachment. Add whole eggs and egg yolks, one at a time, beating on low speed until incorporated after each addition. Add the remaining 7 1/2 ounces (1 1/2 cups) flour, the granulated sugar, and the salt; beat until smooth with no lumps, about 2 minutes. With the mixer on low speed, gradually pour melted butter down the side of the bowl in a thin stream; beat until incorporated and the dough pulls away from the sides of the bowl, about 4 minutes more.

   Step 3

   Place dough in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806); pipe dough into prepared molds, filling each halfway. Let dough rise in a warm place until it reaches tops of molds, 30 to 40 minutes. Meanwhile, preheat the oven to 375°F. If desired, toss berries with superfine sugar in a bowl; set aside to macerate.

   Step 4

   Bake, rotating sheet halfway through, until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Immediately turn out baba onto a wire rack; let cool completely. Use a slotted spoon to gently drop two baba at a time into the hot Rum Syrup, submerging completely; let soak until there are no more bubbles. Place on a rack set over a rimmed baking sheet. Whisk heavy cream to soft peaks. To serve, split baba lengthwise, and top with whipped cream and berries, if desired.

2. Rum Syrup

   Step 5

   Combine sugar, rum, and 5 cups water in a medium saucepan. Bring to a boil over medium heat, and continue cooking until the liquid is clear, about 2 minutes. Remove from heat. Use immediately or reheat before soaking.

3. Baba Au Rhum how-to

   Step 6

   The batter is piped into the molds until it reaches halfway up the sides.

4. Step 7

   Baba are fully proofed when they rise slightly over the tops of the molds.