DOUGH
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RUM SYRUP
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Preheat the oven to 375° F.
Proof the yeast in 1 cup of lukewarm milk and the teaspoon of sugar
After you have a good yeast sponge, beat in half the flour until smooth. Place in a large buttered bowl, cover with a towel and let rise about 1 hour until doubled in bulk.
Meanwhile, divide the eggs and beat the whites until they are rather stiff. Set aside in a draft free place.
Beat the yolks with the 1 cup sugar, salt and vanilla until pale and also set aside.
Now beat the butter until well creamed, add the yeast mixture and stir well. Then stir in the egg yolk mixture, the other cup of lukewarm milk, and the rest of the flour. Fold in the egg whites.
You will now have a very soft dough.
Place in a large buttered bowl, cover with a towel and let rise until doubled in bulk, about 45 minutes to 1 hour.
Butter a very large tube pan, or use 2 medium sized tall pans or fancy baba molds, and sprinkle with fine bread crumbs. Fill the pan or pans one-third full. Cover and let the dough rise in a warm place until it is more than double in bulk.
Bake in a moderate oven 375° for 10 minutes, then lower the temperature to 325° F. and continue baking for 30 to 40 minutes.
While the baba is baking, make the rum syrup.
Heat the water with the sugar, stirring to dissolve the sugar. Turn off the heat and add the rum and lemon juice.
After you remove the babas from the oven, unmold them onto plates and baste with the rum syrup. Continue to baste until all the rum syrup is used and the babas are soaked.
Serve with berries and cream.