Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
For the pastry:
250 g (9 oz) all purpose flour
15 g (½ oz) fresh yeast
½ cup whole milk
4 eggs
100 g (3 oz) butter
1 tablespoon sugar
Small pinch of salt

For the syrup:
600 g (20 oz) sugar
600 g (20 oz) water
½ bottle of rum
Marasca cherries


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Preparation:
For the pastry: Mix yeast with lukewarm milk. Add a spoon of flour and mix well,
then let the yeast rest for 20 minutes. Mix together eggs, butter, sugar and salt until smooth. Carefully, add yeast. Grease “baba cups” with butter, and pour the mixture inside. Let everything rest for 3-4 hours, covered with a cloth. Then place baba cups in a cold oven at 160°C (300°F) for 25-30 minutes. After the baking is finished, let the babas cool.

For the syrup: Mix sugar and water, and let them boil for 10 minutes to obtain a
syrup. Add rum. Upon serving, soak babas in the rum syrup, position on plates and add some syrup on the top. If desired, add whipped cream and Marasca cherries.