Dissolve the east into lukewarm milk
Shape the flour into a fountain in a mixing bowl. Add eggs, sugar, salt and dissolved
yeast in the middle.
mixer with the hook adpter. Knead until the dough stop sticking on the side of the bowl.
Ad the chunk of butter . cover with a plastic and keep aside in a warm
place until the dough dobbled in volume.
the dough has risen...tear it with the back of your hand.
Grease individual savarin molds or Baba tins
Fill up each molds to 3/4 of its capacity.
Let grow again until the dough reaches the rim.
If making Babas, glaze the surface of the visible dough with egg yolks/wtare
solution .. and bake in a warm ovenat 180C (330F) for 20 minutes the least
When baked take out of the oven and promptly unmold on a cooling rack .
The Savarins or the Babas are ready for use and to be soaked in the syrup
with the Dark Rum ...the longer the better.