Babas
1/2 cup of milk
2 tablets of active dry yeast for bread making
7 eggs
1 tablespoon of salt
3/4 cup of melted butter
500 grams of all-purpose flour
Syrup
2 liters of water
600 grams of sugar
Juice of 1/2 orange
Juice of 1 lemon
2 cinnamon sticks
10 cloves
1 and 1/2 cups of rum
Topping
4 passionfruits
2 large yams sliced
Babas
1/2 cup of milk
2 tablets of active dry yeast for bread making
7 eggs
1 tablespoon of salt
3/4 cup of melted butter
500 grams of all-purpose flour
Syrup
2 liters of water
600 grams of sugar
Juice of 1/2 orange
Juice of 1 lemon
2 cinnamon sticks
10 cloves
1 and 1/2 cups of rum
Topping
4 passionfruits
2 large yams sliced
In a bowl, combine the milk, active dry yeast, eggs, salt, and sugar
Transfer to a stand mixer and add the melted butter and flour
Beat until a smooth batter forms
Leave the mixture in the mixing bowl for 10 minutes to allow the yeast to activate
Divide the batter evenly among six individual molds coated with non-stick cooking spray
Fill each mold about 1/4 full, leaving room at the top for expansion during baking
Cover and let rise in a warm place for 30-40 minutes, or until the babas have doubled in size
Preheat your oven to medium heat
Bake the babas for 15-20 minutes, or until golden brown
Syrup: Combine all ingredients except rum
Bring to a boil and simmer for 15 minutes
Add the rum and stir vigorously
Assembly: Two hours before serving, place the babas in the syrup and let them soak thoroughly
Fry the yams and serve the baba with a spoonful of passionfruit pulp and fried yam.
