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1
Make the babas In a small saucepan, combine the milk with 1 tablespoon of the sugar, the salt and vanilla bean and seeds.
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2
Cook over low heat, stirring constantly, until the sugar is dissolved, 2 to 3 minutes.
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3
Remove from the heat and let cool to room temperature.
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4
Discard the vanilla bean.
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5
In the bowl of a stand mixer fitted with the paddle, stir the yeast with the remaining 1/2 teaspoon of sugar and the water.
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6
Let stand until small bubbles appear, about 10 minutes.
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7
At low speed, mix in one-third of the flour.
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8
Mix in the milk until just incorporated, then mix in the remaining two-thirds of the flour until just a few white streaks remain.
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9
Add the eggs and beat at medium-high speed for 5 minutes.
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10
Scatter the cubed butter over the dough.
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11
Cover the bowl with a clean tea towel and let the dough rise at room temperature until doubled in bulk, about 1 hour.
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12
Butter four 1/2-cup baba molds or muffin cups.
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13
Beat the dough at medium speed until the butter is fully incorporated and the dough is smooth and silky, 5 minutes.
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14
With moistened hands, fill the prepared baba molds halfway with dough, about 1/3 cup per mold.
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15
Set the molds in a warm place and let the dough rise until it reaches the top of the molds, about 1 hour.
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16
Preheat the oven to 350.
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17
Bake the babas until puffed and golden brown, about 20 minutes.
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18
Immediately turn out onto a rack and let cool slightly.
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19
Make the rum syrup In a small saucepan, combine the water with the sugar and cook over moderate heat, stirring occasionally, until the sugar has dissolved.
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20
Remove from the heat and stir in the rum; keep warm.
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21
Make the citrus salad Using a very sharp knife, peel the grapefruit, blood orange and navel orange, removing all of the bitter white pith.
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22
Thinly slice the citrus fruits crosswise, discarding any seeds.
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23
In a medium bowl, toss the sliced citrus with 1/2 cup of the rum syrup.
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24
Make the whipped cream In a medium bowl, beat the cream with the sugar and vanilla until soft peaks form.
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25
Refrigerate until ready to serve.
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26
Using a skewer or fork, prick the babas all over.
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27
Dip each baba in the warm rum syrup; squeeze the baba gently so it absorbs the syrup.
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28
Set the babas on a platter and let rest for 5 minutes.
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29
Dip each baba in the syrup a second time.
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30
Cut the warm babas in half lengthwise and transfer to plates.
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31
Drizzle with the remaining rum syrup and serve with the citrus salad and whipped cream.
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32
Garnish with lime wheels and grapefruit zest, if desired.
