Rum baba '

INGREDIENTS 700 g pulp Baba already soared and divided into 16 moulds.

For the syrup: 250 g sugar, 100 ml of rum, lemon zest.

To decorate: 16 cherries.

Preparation: 25 minutes.

Cooking time: 28 minutes Heat oven to 200ø.

Bake the molds placed on a plate and cook for 18 minutes.

Remove from molds, Baba place on a wire rack until they have cooled.

Pour into a pan, stainless steel 500 ml water, add sugar and lemon rind, cooked over medium heat for 10 minutes.

Remove the lemon rind and add the rum.

Placed under the plate on which you have supported the Baba a large baking pan, brush the boiling syrup over cakes, repeat this operation several times until all the syrup has been absorbed.

Let rest 30 minutes above the wire rack.

Place the Babas on a serving platter and decorated each Cupcake with a cherry confit.

The BABA DOUGH ' 250 g flour 20 g more to the worktop, 10 g Brewer's yeast, 120 g butter, 4 eggs, 50 ml milk, 15 g sugar, salt.

For stencils: 20 g butter, 30 g flour, 20 g of sugar.

Preparation: 40 minutes cooking time: 3 minutes difficulty: difficult PROCEEDINGS sift the flour, pull every other flag each quarter, pour into a large bowl and add the yeast dissolved in half a glass of warm milk.

Stir thoroughly, cover the bowl with a cloth and let rise for at least 30 minutes.

(the dough should be doubled by volume) Beat the eggs with sugar and salt, then the dough is leavened bread and work with a fork.

Combined with the dough even melted butter sweet and focus left cool, always working with a fork to absorb all the butter in the dough.

Stir remaining flour mixture, a little at a time and always working with a fork until a soft dough.

Transfer the dough on the work plan flour it and knock it vigorously.

Grease 16 stencils from Baba about 5 cm in diameter, spolverizzateli with flour and sugar.

Divide the mixture into ramekins, trying to make it remain below half height.

Cover the stencils with a towel and let rise at room temperature for about 90 minutes.