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1
Generously butter one large or twelve small baba molds or muffin cups.
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2
Pour the milk in a small bowl, and stir in 3 tablespoons of the sugar.
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3
Sprinkle the yeast over the milk and sugar, and let stand for 10 minutes.
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4
Using an electric mixer equipped with a beater, cream the butter.
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5
Add the salt and the eggs, one at a time, mixing well between additions.
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6
Add the milk-yeast mixture, blending until smooth.
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7
On a low speed, add the flour little by little, mixing until you have a thick, creamy batter.
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8
Pour it into the prepared pan, gently spreading it out.
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9
If using greased muffin cups or small baba pans, scoop out about a half cup of batter, roughly the size of a golf ball, and put it in one of the cups or pans.
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10
Repeat with the rest of the batter.
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11
Allow to rise at room temperature for 1 1/2 to 2 hours.
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12
Preheat the oven to 375 degrees, and bake the big baba for 25 to 30 minutes and the little ones for 20 minutes, or until a skewer inserted in the center comes out clean.
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13
While the baba is cooking, make the syrup.
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14
Mix 1 1/2 cups water and the remaining 1 cup sugar in a saucepan.
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15
Stir until the sugar is dissolved, bring to a boil, remove from the heat, and stir in half a cup of the rum.
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16
Pour the rum mixture over the large baba in the baking pan.
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17
If making mini-babas, turn them out into a large bowl.
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18
Prick the babas all over with a skewer or a fork, then spoon the syrup all over them.
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19
It may seem like a lot of syrup, but babas can really drink.
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20
Refrigerate for at least 4 hours, or up to 2 days, before they are to be eaten.
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21
Just before serving, unmold the large baba onto a rimmed serving plate and spoon on more rum as you wish.
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22
Serve with berries, whipped cream, or vanilla ice cream.
