Rum Baba

2 envelopes active dry yeast
1/4 c. plus 1 t. sugar, divided
3/4 c. lukewarm water (105 to 115 degrees), divided
6 eggs
Grated zest of 1 orange
12 T. (1-1/2 sticks) unsalted butter, cut into pieces, then brought to room temperature
3-3/4 c. unbleached all-purpose flour, divided

Syrup:

2-1/2 c. sugar
1-1/4 c. water
1-1/3 c. rum

In a large bowl, combine the yeast, 1 t. sugar, and 1/4 c. water. Let stand until foamy, about 5 minutes.

Add the remaining 1/2 c. water, the 1/4 c. sugar, and the eggs, and beat with an electric mixed at medium-high speed until smooth, 3-4 minutes. Add the orange zest and butter, and beat for another 2 minutes.

Turn the mixer off and add 3-1/2 c. of the flour, 1 c. at a time, stirring well after each addition with a wooden spoon. Transfer the dough to a floured surface and knead until smooth and elastic, 5-7 minutes, adding more flour if necessary to prevent sticking. The dough will be rather soft.

Transfer the dough to a well-buttered 12-cup kugelhopf pan or tube pan. Cover with a linen or cotton (not terry cloth) kitchen towel and let rise in a warm, draft-free place until the dough almost fills the pan, leaving approximately 1/2 inch of rim showing, about 1 hour.

Meanwhile, preheat the oven to 375 degrees.

Bake the baba until golden and a cake tester comes out clean, about 45 minutes. Invert on a rack and let cool for at least 15 minutes. Transfer to a plate.

To prepare the syrup, combine the water and sugar in a small saucepan and simmer until the sugar is completely dissolved, about 10 minutes. Cool for a little while, then stir in the rum.

Transfer the baba to a serving platter. Prick it all over with a skewer. Pour the syrup evenly over the baba. Cool entirely.

Serves 8-10.

Please to the Table cookbook, p. 573.