Rum Babas

Dough

• 4 fl oz/120 mL milk, warm
• 1½ tsp/5

1. For the dough, combine the milk and the yeast in a stand mixer with a paddle and allow to rehydrate for 10 seconds. Add 3 oz/85 g of the bread flour and allow the mixture to proof until frothy, 10 to 15 minutes.
2. Add the remaining flour, the salt, butter, and vanill