Rum Baba

For the dough

• 4 1/2 cups of Baker's flour
• 1/8 cup of fresh yeast
• 1/2 cup of milk
• 1/8 cup of sugar
• 8 eggs
• zest of 1 lemon
• pinch of salt
• 1 cup of soft butter
• 2/3 cup of currants
• Dark rum

For the syrup

• 2 cups and 2 tablespoons of water
• 7/8 cup of sugar
• Zest of 1 lemon
• Zest of 1 orange
• Juice of 1 orange
• Cloves
• 1/2 a cinnamon stick
• 5 coriander seeds

Dough

Soak currants in rum overnight.

Sift the flour with the salt.

Heat milk over a low heat until it reaches 99° F.

Mix the milk with the yeast.

Add the currants.

Combine all ingredients together to form a smooth dough.

Leave to prove.

Combine dough with the butter then pipe into small baking molds.

Bake at 425° F.

When cold soak in syrup.

Syrup

Put all ingredients together and bring to the boil then strain.

Add a generous amount of rum.

To serve decorate with fresh cream and fruit.