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1
To make the babas, combine the flour, sugar, yeast, and salt in a large bowl.
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2
Make a well in the center.
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3
Beat the milk, eggs, and butter together and pour into the well.
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4
Mix 3-4 minutes to make a smooth, thick batter.
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5
Stir in the raisins.
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6
Cover with plastic wrap and let stand in a warm place until doubled, about 45 minutes.
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7
Generously butter 4 baba molds.
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8
Divide the batter among the molds.
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9
Cover with oiled plastic wrap and let rise in a warm place about 30 minutes, until doubled.
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10
Preheat the oven to 400F (200C).
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11
Bake for about 15 minutes, or until the tops are light gold and spring back when pressed.
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12
Transfer to a wire rack and cool for 5 minutes.
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13
Unmold onto the rack and cool completely.
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14
To make the syrup, bring the sugar and 1/2 cup water to a boil in a small saucepan over high heat, stirring to dissolve the sugar.
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15
Boil for 2 minutes.
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16
Transfer to a bowl and cool completely.
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17
Stir in the rum.
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18
Use a wooden skewer to pierce holes over the surfaces of the babas.
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19
Transfer the babas to the syrup and let stand, turning often, until soaked.
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20
Stand each baba on a dessert plate.
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21
Just before serving, whip the cream and confectioner's sugar just until soft peaks form.
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22
Transfer the cream to a pastry bag fitted with an open star tip, and pipe a rosette on each baba.
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23
Grate a little chocolate on each baba and serve with the remaining whipped cream.
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24
Variations:
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25
Summer Fruit Babas: As a lighter summer variation, top the babas with summer berries rather than whipped cream.
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26
Prune and Armagnac Babas: Substitute finely chopped prunes for the raisins, and Armagnac for the rum.
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27
Scatter a few chopped dried plums over the whipped cream instead of the chocolate.
