Rum babas

Preparation method

1. For the dough, in an electric mixer bowl, place the flour, butter, sugar, yeast and salt. Add 200g/7oz of the eggs and mix with the paddle attachment for four minutes on minimum speed.

2. Scrape the dough down the sides of the bowl with a spatula, increase the mixer speed and mix for another six minutes until the dough becomes elastic. Scrape the dough down the side of the bowl again, then gradually, in five small batches, add the remaining egg and 1½ teaspoons water on a low speed until completely incorporated.

3. In the same bowl prove the dough at room temperature for 30 minutes. Cover loosely with a tea towel to prevent the dough drying out and a crust forming.

4. Preheat your oven to 170C/350F/Gas 4.

5. Lightly butter and flour ovenproof moulds, 5.5 x 5.5cm/2¼ x 2¼in, for the babas. Line the bottom of each with a small circle of greaseproof paper.

6. With a spatula, release the dough from the bowl and fill a piping bag.

7. Pipe 30g of the dough in to each mould. Do this by placing each mould onto a set of scales and weigh as you pipe the dough into it. Leave to prove, covered again, for 30 minutes until the dough has risen two-thirds up the mould.

8. Bake at 170C/350F/Gas 4 for 20 minutes.

9. Remove the cooked babas from the moulds and allow to cool on a tray. Any extra babas can be frozen at this point, for later use.

10. For the syrup, in a large pan over a high heat, bring all the ingredients to a boil in 300ml/½ pint water. Remove from the heat and allow to cool to 40C/104F.

11. Place the cooked babas in a large bowl and pour over the syrup - turning the babas every minute so that they are completely soaked.

12. Drain the soaked babas on a rack to allow to cool. Keep in the fridge until needed.

13. Serve the cooled babas, one per person, with crème fraîche and jam.

1-2 hours preparation time

10 to 30 mins cooking time

Makes 18