Blackcurrant Rum Babas

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Place the flour into a bowl and form a well in the middle. Put the yeast, 1 tbsp sugar in the well and stir in some of the milk. Cover and let rest for approx. 10 minutes.

Then add the butter, sugar and salt and knead together with the rest of the milk to form a smooth dough. The dough should come away easily from the sides of the bowl and make bubbles. Cover the dough and allow to rise in a warm, non-drafty area for 1 hour. In the meantime grease a muffin tin.

Once the dough has risen knead well again once more. Then carefully knead in the blackcurrants making sure they don't burst.

Shape the dough into tiny balls and place in the muffin tray. Brush with the beaten egg yolk.

Bake the muffins for approx. 40 minutes. They are done when the start to rise and the surface is light brown. To test if they are done remove one from the muffin tray and knock on the bottom of the muffin - it should sound slightly hollow.

Whilst the muffins are in the oven boil the water and sugar together for about 10 minutes. Then add the rum.