Rum babas

Step 1

Grease eight 11cm savarin moulds. Place currants and rum in a bowl and set aside.

Step 2

Combine yeast, milk, 1 tbs sugar and 1 tbs flour in a bowl and stand in a warm place for 10-15 minutes or until frothing.

Step 3

Place remaining 1 tbs sugar and 240g flour in the bowl of an electric mixer. Stir in yeast mixture, eggs and butter, then knead with the dough hook for 10 minutes or until smooth. Place in a greased bowl, cover with a tea towel and stand in a warm place for 1 hour or until doubled in size.

Step 4

Meanwhile, for syrup, place vanilla pod and seeds, sugar and 1 1/3 cups (330ml) water in a pan. Stir over high heat until sugar dissolves. Cool. Add rum. Set aside.

Step 5

Drain currants. Punch down dough, then fold in currants. Roll into eight 1.5cm-wide logs. Place in moulds. Cover with a damp cloth. Stand for 40 minutes to rise.

Step 6

Preheat oven to 190°C. Bake babas for 15 minutes or until a skewer comes out clean. Cool for 5 minutes, then remove from moulds and transfer to a baking tray.

Step 7

Gradually pour syrup onto warm babas, turning and allowing syrup to be absorbed. Cool. Serve with ice cream or cream.