15 g (1 Tbsp) fresh compressed yeast or 5 g dry instant yeast
115 g (4 oz) bread flour
170 g (6 oz) soft unsalted butter
225 g (8 oz) cake flour
1 tsp vanilla extract
1/2 tsp salt
55 g (2 oz) dark raisins
40 ml (2 Tbsp + 2 tsp) light rum
100 ml (1/4 cup + 3 Tbsp) water
960 ml (4 cups) water
Lemon peels of 1 lemon
180 ml (3/4 cup) light rum
680 g (1 pound 8 ounces) granulated sugar
5 g gelatine
25 g (1 Tbsp + 2 tsp) water
125 g (1/2 cup + 1 Tbsp) sugar
50 g (3 Tbsp + 1 tsp) water
Dissolve the yeast in the warm milk. Stir in the bread flour and mix until you have a smooth, soft sponge. Let rise, covered, in a warm place until the sponge starts to bubble and fall.
Mix the eggs, vanilla, salt, and butter into the sponge.
Add the cake flour and mix until it becomes a soft, smooth paste. Incorporate the raisins.
Pipe the batter into the forms, dividing it evenly; they will be about half full. Let the babas rise until they fill the forms. Make sure they have proofed enough or the baked babas will not be able to absorb enough syrup.
Bake at 392°F (200°C) until golden brown and baked through, about 20 minutes. Remove from the forms as soon as possible and let cool.
Place the water, sugar, and lemon peels in a saucepan. Bring to a boil and cook for about 2 minutes or until all of the sugar has dissolved.
Remove from the heat, strain, and add the rum.
Place a few babas at a time in the hot syrup. Push them down and let them soak long enough to absorb as much of the syrup as they can. Soaking can take 20 seconds for a small pastry to 1 or 2 minutes for a large, multiple-serving size.
Carefully remove the babas from the syrup and place them inverted on a cooling rack.
In a small bowl, mix 5 g of gelatin and 25 g of water, leave for 10 minutes.
In a small saucepan, combine 50 g of water and 125 g of sugar, cook until the sugar is dissolved.
Combine gelatin and hot sugar syrup in a saucepan. Beat with a mixer until thick and desired consistency.