Rum Baba ( With The Best Baba Syrup Ever)

• 200 g flour
• 5 g yeast (fast action)
• 125 ml milk
• 50 g currants or 50 g sultanas
• 2 eggs
• 50 g butter (room temperature, soft)
• 10 g sugar
• 1 pinch salt
• 60 ml dark rum
• Syrup
• 100 g sugar
• 1 bay leaf
• 1 lemon (rind and juice of)
• 250 ml water
• 3 coriander seeds
• 1/2 cinnamon stick

1. Sieve flour into a bowl. Cream the yeast with some of the warm milk.
2. Make a well in the dough and pour in the yeast mixture. Cover with a cloth and leave in a warm place until it ferments.
3. Add the remaining warm milk, the currants and the beaten eggs. Knead well to a smooth elastic dough.
4. Replace in bowl , cover with a cloth and allow to rise in a warm place.
5. Add the sugar butter and salt, mix until well absorbed.
6. Half fill the greased dariole moulds or deep muffin pan, and allow to rise.
7. Bake in a pre-heated oven at 220 c ( 425 f) for about 20 minutes.
8. Turn out when cooked. Cool slightly.
9. Soak carefully in hot syrup.
10. Sprinkle liberally with the rum.
11. SYRUP:
12. Boil all the ingredients together and strain.

flour, yeast, milk, currants, eggs, butter, sugar, salt, rum, syrup, sugar, bay leaf, lemon, water, coriander seeds, cinnamon

Taken from www.food.com/recipe/rum-baba-with-the-best-baba-syrup-ever-355154 (may not work)