Rum Baba Bites
3,2 / 10
ready in 2 h. 25 min.
Sift the flour into a large bowl and create a well in the center. Crumble the yeast into the well, sprinkle 1 tablespoon sugar and 2 tablespoons warm milk over the yeast. Cover the bowl with a clean kitchen towel and set aside in a warm spot for 15 minutes.
Add the remaining milk, sugar, vanilla sugar, eggs, butter and 2 to 3 tablespoons rum. Knead the mixture into a smooth and pliable dough. Cover and let rise for at least 1 hour.
Preheat oven to 350ºF. Coat a mini-muffin pan with butter.
Knead the dough again and divide into 4 equal portions. Roll each portion into a rope like strand and cut each strand into six equal portions. Roll into balls and place in the prepared mini-muffin tin. Cover the tin with a kitchen towel and let rise for 15 to 20 minutes.
Remove the towel and bake in a preheated oven for 20 to 25 minutes. Let cool and remove from molds.
Heat maple syrup and remaining rum in a saucepan, set over medium heat. Drizzle the babas with warm maple rum syrup before serving.