Rum baba

Method

• step 1

  Warm the butter and milk in a pan over a low heat, or in the microwave until just warm (it should not be hot). Leave to cool for a few minutes if it’s too warm. Whisk in the yeast, sugar and eggs.

• step 2

  Put the flour, a pinch of salt and the citrus zests into the bowl of a stand mixer fitted with a dough hook. Pour in the milk mixture and knead for 5-6 mins or until smooth. Knead for a further 2-3 mins or until the dough is shiny and elastic. Cover loosely and leave to prove in a warm spot for 1 hr or until doubled in size.

• step 3

  Generously butter six dariole moulds and lightly flour a worksurface. Knock the dough back into the bowl briefly, then turn out onto the surface and divide into six portions. Form each one into a small ball, then transfer to the moulds. Loosely cover again and leave to prove for 40 mins – the dough should just rise above the moulds.

• step 4

  Heat the oven to 180C/160C fan/gas 4. Put the moulds on a baking tray and bake for 15-18 mins or until the babas are golden brown and start to come away from the tins. Remove from the moulds and leave to cool on a wire rack.

• step 5

  While the babas are cooling, make the syrup. Simmer 300ml of water and the sugar for 6-8 mins or until thickened slightly. Remove from the heat and stir in the vanilla and rum. Working in batches, dunk the babas in the hot syrup, a few at a time, turning them over using a spoon until well soaked. Transfer to plates and serve warm with sweetened whipped cream or ice cream.