Baba with the Rum of your Choice

Combine all the ingredients except the eggs; knead the dough while adding the eggs one at a time. The dough needs to come away from the walls of the mixing bowl and become elastic and smooth. Let sit 5 minutes on an oiled marble surface.

Use your hand or a pastry bag to half-fill buttered 2 × 2 inch (5 × 5 cm) cylinder molds with the dough. Let the dough rise to the top of the molds in a warm proofer (86-95°F or 30-35°C).

The dough should rise a little over the edge. Bake at 392-428°F (200-220°C), for about 25 minutes, turning the baking sheet halfway through baking. The baking time will depend on the size, desired color and humidity content. Once finished baking, remove and let cool on a rack.

Mix together all the syrup ingredients. Bring to a boil, let steep. Plunge the babas into the hot, but not boiling, syrup. Use a skimmer to turn. Make sure the babas are thoroughly soaked in the syrup. Drain on a rack.

Split the 1/2 vanilla bean in half lengthwise, scrape it out, collect the seeds, and mix into the cream. Beat together with sugar until the cream is semi-firm.

Place the baba on the plate and cover with the apricot glaze. Cut the baba in half when serving and drizzle with old rum of your guests’ choosing. Serve with vanilla cream.