Babà al rum

In a small bowl, dissolve the fresh yeast in 20 grams of the granulated sugar with a tablespoon of lukewarm water (taken from the 500g water for syrup, if needed, or just a small amount extra). Let it sit for 10 minutes until foamy.

In a large mixing bowl or stand mixer, combine the 00 flour, the remaining 20 grams of granulated sugar (for the dough), and the fine sea salt. Add the whole eggs one by one, mixing well after each addition.

Add the activated fresh yeast mixture to the flour and egg mixture. Knead the dough vigorously for about 10-15 minutes until it is smooth, elastic, and pulls away from the sides of the bowl.