Flaming Babas a l'Armagnac

• 3 cups flour
• 1/4 cup sugar
• 4 teaspoons dry yeast
• 4 large eggs
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3 cups sugar
• 3/4 cup Armagnac
• 1 1/2 cups pitted, sliced dates
• 1 1/2 cups dried currants
• 2 1/2 cups sugar
• Zest of 2 oranges
• Zest of 1 lemon
• 2 vanilla beans
• 1/2 cup Armagnac
• 1 cinnamon stick
• 1 star-anise pod
• 2 pinches salt and pepper
• 2 1/4 cups heavy cream
• 6 tablespoons confectioners' sugar
• Seeds from 1 vanilla bean
• 4 tablespoons unsalted butter
• 4 bananas, sliced in half lengthwise
• 3 tablespoons granulated sugar
• 3/4 cup Armagnac

1. In a mixer fitted with a paddle, mix the flour, sugar, yeast, eggs and salt.
2. Switch to a dough hook and work on medium-low speed until dough is very smooth and elastic and no longer sticks to the sides of the bowl, 5 to 15 minutes.
3. Add the butter and work for 5 minutes.
4. With floured hands, divide the dough into 16 balls.
5. Place in a baba or small cupcake mold (butter if the molds are metal).
6. Let rise till doubled, 1 to 2 hours.
7. Preheat oven to 375 degrees and bake until golden brown, about 15 minutes.
8. Remove from molds and place on a rack overnight.
9. Bring sugar, 1 1/2 cups water and Armagnac to a boil.
10. Pour over dates and currants.
11. Soak overnight.
12. An hour or two before serving, bring syrup ingredients and 7 cups water to a boil.
13. Let cool until just warm.
14. Place babas in a bowl and strain the syrup over them.
15. Let soak 30 to 45 minutes.
16. Whip the cream, then whip in the confectioners' sugar and vanilla-bean seeds.
17. Refrigerate.
18. Melt butter in a nonstick pan over medium heat.
19. Saute bananas until soft, a few minutes per side.
20. Sprinkle with granulated sugar and cook until the sugar caramelizes.
21. Arrange bananas and some dates and currants on 8 plates.
22. Drain the babas and place 2 on each plate.
23. Top with cream.
24. Warm and ignite the Armagnac, and pour it on top.

flour, sugar, yeast, eggs, salt, unsalted butter, sugar, armagnac, dates, currants, sugar, oranges, lemon, vanilla beans, armagnac, cinnamon, salt, heavy cream, sugar, vanilla bean, unsalted butter, bananas, granulated sugar, armagnac

Taken from cooking.nytimes.com/recipes/9505 (may not work)