Rum Babàs

Step 1

FOR THE BABÀS: Gently beat the eggs and combine half of the beaten eggs with half of the butter. In a bowl, mix the brewer’s yeast with the flour. Add the egg-and-butter mixture, the remaining beaten eggs, honey and salt. Knead until the dough is smooth.

Step 2

Cover with a tea towel and let rest at room temperature for 30 minutes, then transfer to a pastry bag.

Step 3

Grease a dozen babà molds (2” diameter) with butter and fill halfway with the batter. Place molds on a tray, with 1-2" between each, and let rise for 1 hour.

Step 4

Preheat the oven to 375°F. Bake babà for 25 minutes.

Step 5

FOR THE GLAZE: Heat sugar, 3 1⁄3 cups water and lemon peel in a saucepan, cooking gently until the mixture boils. Add rum then remove from heat.

Step 6

FOR THE SYRUP: Pass apricot jam through a sieve. Heat in a pan with 1⁄3 cup warm water.

Step 7

Place a cooling rack on a baking tray. Using a slotted spoon, dip the babàs in the hot syrup until coated evenly, then place on a cooling rack set to drain. Let cool, then brush with the glaze.