Rum Baba

In a stand mixer fitted with the dough hook, combine flour, sugar, salt, and instant yeast. Add the warm milk and then the eggs one at a time with the mixer running on medium. Beat for 8–10 minutes until the batter is smooth, shiny, and elastic, pulling cleanly away from the bowl sides. The mixture is wetter than a bread dough — closer to a thick batter.

With the mixer running on medium-low, add the very soft butter one tablespoon at a time. Wait until each addition is fully incorporated before adding the next — this takes patience, about 15 minutes total. The batter will loosen dramatically at first, then tighten into a smooth, glossy, enriched dough that pulls cleanly from the bowl.

Cover the bowl and let the dough proof at room temperature until doubled, 45–60 minutes. Then butter individual baba molds (or a muffin tin) generously. Fill each mold halfway with batter using a piping bag or spoon. Let proof again until the dough crests just above the rim, 20–30 minutes.

Bake at 190°C (375°F) for 18–22 minutes until deeply golden on top and pulling away from the mold sides. A skewer inserted in the center should come out clean. Turn onto a rack immediately and let cool for 15 minutes before soaking — they must be warm but not hot.

Combine water, caster sugar, honey, and the vanilla pod in a wide, shallow saucepan. Bring to a simmer over medium heat, stirring until the sugar and honey dissolve completely. Simmer 2 minutes. Remove from heat and stir in the rum. Keep the syrup warm — it must be hot when the babas are soaked.

Place the warm babas into the wide pan of warm syrup (having added the rum to the syrup base). Spoon syrup over continuously, turning the babas, for 2–3 minutes until each one has absorbed the maximum syrup it can hold. A fully soaked baba should feel waterlogged and heavy, and syrup should run from it when pressed gently.

Combine the very cold heavy cream with a small amount of sugar and vanilla extract (if using extract rather than pod) in a chilled bowl. Whip to soft, billowing peaks — Chantilly for baba should be cloud-light, not stiff or butter-like.

Place each soaked baba on a shallow plate. Spoon or pipe a generous dome of Chantilly cream directly on top. Drizzle any remaining warm rum syrup around the base. Serve immediately while the baba is warm and the cream is cold — the contrast is essential.