Rum babas

Sift the flour and take the fourth part that loose in a bowl with the yeast and about two fingers in lukewarm water, so they have a soft dough; cover the bowl and place it in warm place.

After about a quarter of an hour the yeast will have doubled its volume.

Pour it into a bowl where you will put the rest of the flour, salt, eggs and butter, you will save a small piece that will serve you for the mold.

Knead everything by hand, and then work the dough with your fingers by lifting and slamming her hard against the walls of the bowl.

After five or six minutes, the dough should be smooth, velvety and elastic, and come off in one piece.

Add the sugar and then worked another shortly.

Grease a mold of a liter and a half with center hole and edge.

Take the dough in small portions and let them fall into the mold; the dough must occupy its just over 1/3.

Put the mold covered in warm place and let rise.

After about an hour and a half, the dough will climb up to the brim of the mold.

Bake then the Baba holding it for about 20 minutes in the oven to good heat, until they will have taken a beautiful golden color.

Saggiatene cooking with a wooden skewer.

Put the Baba and pour boiling syrup spoon rum prepared by putting in a small saucepan dissolve 300 g of water with 200 g sugar and adding then, out of the fire, half a glass of rum.

The proportions of the syrup can be changed if you want more or less sweet or alcoholic.

Let cool and serve the Baba with cream, or cream, or better yet with a zabaglione mixed with whipped cream.