Honey Rum Babas

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Use a parchment paper to prevent the babas from sticking.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   In a large bowl, use an electric mixer to beat the sugar and eggs until light and fluffy.

   Tip: Use a stand mixer or a hand mixer for this step.

4. 4

   Gradually add the flour mixture to the wet ingredients and mix until just combined.

   Tip: Do not overmix the dough.

5. 5

   Add the milk, melted butter, and rum to the dough and mix until a smooth dough forms.

   Tip: If using a hand mixer, stop and scrape down the sides of the bowl as needed.

6. 6

   Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

   Tip: Chill the dough to allow the flavors to meld and the dough to firm up.

7. 7

   Using your hands, shape the dough into small balls, about 1.5 cm in diameter.

   Tip: Make sure the balls are uniform in size for even cooking.

8. 8

   Place the babas on the prepared baking sheet, leaving about 1 cm of space between each ball.

   Tip: Make sure the babas are not touching each other.

9. 9

   Bake for 15-20 minutes or until the babas are golden brown.

   Tip: Check the babas after 15 minutes and bake for an additional 5 minutes if necessary.

10. 10

    While the babas are baking, prepare the honey rum syrup by heating the honey and rum in a small saucepan over low heat until smooth.

    Tip: Be careful not to boil the syrup.

11. 11

    Remove the babas from the oven and let them cool for 5 minutes.

    Tip: This will help the babas retain their shape.

12. 12

    Dip the babas in the warm honey rum syrup, then roll them in confectioners' sugar to coat.

    Tip: Make sure the syrup is warm, but not hot, to prevent the sugar from becoming too brittle.