Rum Babas

'Warm the milk, place it in a bowl and let it cool slightly.'

'Add the yeast and mix until dissolved.'

'Add 3/4 cup of flour and mix until smooth.'

'Cover with a cloth.'

'Let it rise to double its size.'

'In another bowl, whisk together eggs, yolks, sugar, salt, grated lemon zest, melted butter or margarine, and the remaining flour.'

'Mix well.'

'Add the yeast mixture.'

'Grease individual muffin tins and fill with the dough just halfway.'

'Cover with a cloth and let it rise again.'

'Bake in a preheated moderate oven (170°) until lightly golden.'

'Unmold.'

'Prepare the syrup.'

'Mix 1/2 cup of sugar and water in a saucepan over low heat for about 10 minutes.'

'After it reaches a simmer, remove from heat and add lemon juice and rum.'

'Place the babas on a serving dish and pour the warm syrup over them.'

'Turn them several times to coat evenly.'

'Serve warm as a dessert.'

'If desired, serve with whipped cream.'

'Makes 8 portions.'