Rum Baba

Instructions

1. Prepare the yeast
   In a small bowl, combine the warm milk and yeast. Stir gently and let sit for 5-10 minutes until frothy and activated. If the mixture doesn't foam, your yeast may be dead and you should start over with fresh yeast.
2. Make the dough
   In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, and sugar. Add the activated yeast mixture and eggs. Mix on low speed until combined, then increase to medium speed and beat for 5 minutes until smooth and elastic. The dough will be very soft.
3. Add the butter
   With the mixer running, add the softened butter, a tablespoon at a time, waiting until each addition is incorporated before adding more. Once all butter is added, continue to mix for 3-4 minutes until the dough is smooth, shiny, and pulls away from the sides of the bowl.
4. First rise
   Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size. The dough will be very light and airy.
5. Shape and second rise
   Grease a 10-inch bundt pan or traditional baba molds thoroughly with butter. Gently punch down the risen dough to deflate it. Transfer to the prepared pan, smoothing the top with wet fingers. Cover loosely and let rise again for 30-45 minutes, until the dough has risen to about 3/4 of the height of the pan.
6. Bake the baba
   Preheat the oven to 350°F (175°C). Bake the baba for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then carefully turn out onto a wire rack placed over a baking sheet to catch drips.
7. Prepare the rum syrup
   While the baba is baking, make the syrup. In a medium saucepan, combine water, sugar, and vanilla bean seeds and pod (or extract). Bring to a boil, stirring until the sugar dissolves. Remove from heat, discard the vanilla pod if using, and stir in 1/2 cup of rum. Keep warm until ready to use.
8. Soak the baba
   While the baba is still warm, slowly spoon the warm rum syrup all over it, allowing the cake to absorb the liquid before adding more. This process should take about 15-20 minutes. The baba should absorb most of the syrup. Just before serving, brush with the additional 2 tablespoons of rum. Serve with whipped cream sweetened with confectioners' sugar.