These cakes are traditionally served with unsweetened, fresh whipped cream. You can top them with fresh berries, if you like. The recipe is easily doubled.

　　

Ingredients

makes 1 dozen

　　10 ounces (about 2 cups) bread flour

　　1/2 cup warm milk (about 110°F)

　　1/2 ounce fresh yeast

　　1 stick (1/2 cup) unsalted butter, melted and cooled, plus more at room temperature, for molds

　　3 large whole eggs, plus 2 large egg yolks

　　2 teaspoons granulated sugar

　　2 teaspoons salt

　　3 cups assorted fresh berries (optional)

　　2 tablespoons superfine sugar (optional)

　　Rum Syrup (recipe follows)

　　2 cups heavy cream

　　

Rum Syrup

4 cups sugar

　　1 cup best-quality dark rum

　　(makes enough for 1 dozen baba, about 7 1/2 cups)

　　

Step 1

In the bowl of an electric mixer, whisk 2 1/2 ounces (1/2 cup) flour, the warm milk, and yeast. Cover with plastic wrap; let rise in a warm place until doubled in bulk, 1 1/2 to 2 hours. Butter twelve 3-ounce baba molds; place on a rimmed baking sheet.

　　

Step 2

When flour mixture has doubled, attach bowl to mixer fitted with the paddle attachment. Add whole eggs and egg yolks, one at a time, beating on low speed until incorporated after each addition. Add the remaining 7 1/2 ounces (1 1/2 cups) flour, the granulated sugar, and the salt; beat until smooth with no lumps, about 2 minutes. With the mixer on low speed, gradually pour melted butter down the side of the bowl in a thin stream; beat until incorporated and the dough pulls away from the sides of the bowl, about 4 minutes more.

　　

Step 3

Place dough in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806); pipe dough into prepared molds, filling each halfway. Let dough rise in a warm place until it reaches tops of molds, 30 to 40 minutes. Meanwhile, preheat the oven to 375°F. If desired, toss berries with superfine sugar in a bowl; set aside to macerate.

　　

Step 4

Bake, rotating sheet halfway through, until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Immediately turn out baba onto a wire rack; let cool completely. Use a slotted spoon to gently drop two baba at a time into the hot Rum Syrup, submerging completely; let soak until there are no more bubbles. Place on a rack set over a rimmed baking sheet. Whisk heavy cream to soft peaks. To serve, split baba lengthwise, and top with whipped cream and berries, if desired.

　　

Rum Syrup

Step 5

Combine sugar, rum, and 5 cups water in a medium saucepan. Bring to a boil over medium heat, and continue cooking until the liquid is clear, about 2 minutes. Remove from heat. Use immediately or reheat before soaking.

　　

Baba Au Rhum how-to

Step 6

The batter is piped into the molds until it reaches halfway up the sides.

　　

Step 7

Baba are fully proofed when they rise slightly over the tops of the molds.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter