Rum Baba ( With The Best Baba Syrup Ever) - cooking recipe

Ingredients

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

Preparation

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