Baba au Rhum (French Rum-Soaked Sponge Cakes)

Babas

• 120 ml Whole milk, lukewarm
• 7 g Instant yeast
• 200 g Plain flour
• 25 g Caster sugar
• 2 g Fine sea salt
• 3 Egg, room temperature
• 1 tsp Vanilla extract
• 90 g Unsalted butter, soft

Rum syrup and cream

• 200 g Caster sugar
• 250 ml Water
• 120 ml Dark rum
• 250 ml Double cream, well chilled

1. Warm the milk until just lukewarm. In the bowl of a stand mixer, combine the milk and yeast, then add the flour, sugar and salt. Mix briefly to form a shaggy dough.
2. With the mixer running on medium, beat in the eggs one at a time, then add the vanilla. Continue mixing for 5 to 7 minutes until the dough is smooth, glossy and elastic, and pulls away from the sides.
3. Add the soft butter a little at a time, mixing until fully incorporated and the dough looks satiny. Scrape down the bowl as needed; the dough will be very soft and sticky. Cover and leave to rise until doubled in size.
4. Butter the holes of a muffin tin well. Knock back the dough, then divide it evenly between 8 holes, filling each about halfway. Cover and prove until the dough domes just above the rim and springs back slowly when touched.
5. Heat the oven to 180°C (355°F). Bake the babas for 15 to 18 minutes until deep golden and they sound hollow when tapped. Turn out onto a cooling rack.
6. While the babas bake, make the syrup: bring the sugar and water to a simmer in a saucepan, stirring just until the sugar dissolves. Remove from the heat and stir in the dark rum. Keep the syrup warm, not boiling.
7. Set the warm babas in a shallow dish and spoon over some warm syrup, turning them so they soak evenly. Continue basting and turning for 10 to 15 minutes until the cakes feel heavy and evenly saturated. Leave them to rest so the syrup is fully absorbed.
8. Whisk the double cream to soft peaks. Serve each baba with a generous spoonful of cream, with any extra syrup spooned over the top if you like.

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