rum baba

Preheat the oven to 200°C.
Place the flour, yeast, sugar and salt into a large bowl or the bowl of a stand mixer fitted with a paddle.
Mix until the ingredients are evenly combined and the texture resembles fine crumbs.
Add the warm milk and mix until homogeneous.
Add the eggs one at a time, mixing thoroughly after each addition.
Add the softened butter and mix until smooth and slightly sticky.
Transfer the mixture to a piping bag.
Pipe 50g of batter into each mould.
Leave to rise until the batter forms a dome and comes close to the top of the mould.
Bake for 10 to 15 minutes.
The babas should be lightly golden and slightly shiny on top.
Check with a skewer to make sure they are cooked through.

syrup

Place the water, sugar, vanilla pod and seeds, and peppercorns into a pan.
Bring to the boil.
Allow to cool slightly.
Remove the vanilla pod.
Add the strawberry syrup and rum. Mix well.

finish

Remove the babas from the oven.
While still warm, submerge them in the warm syrup for maximum absorption.
After 10 minutes, turn the babas in the liquid.
Leave until fully soaked.
Cool to room temperature and serve.
Note: a dairy-free alternative such as oat milk can be used in place of the milk, and a dairy-free butter alternative can also be used.