Rum babas

500g	Plain flour
15g	Dried yeast
8	Eggs
250g	Butter (melted)
Pinch	Salt
Pinch	Sugar
	Warm water
For the syrup
450g	Sugar
600ml	Water
12tbsp	Rum

Method

1.      Sift the flour in a large bowl.

2.      Add the salt & sugar.

3.      Dissolve the yeast the yeast in the water & add to the flour.

4.      Whisk the eggs into the flour.

5.      Slowly add the butter & beat for about 5 mins until the dough tightens & all the butter is absorbed.

6.      Butter & flour your moulds & half fill with the mixture.

7.      Leave to prove in a warm place until it doubles in size.

8.      Bake in an oven at 180ºC for 15 mins or until very firm.