Baba au rhum

In a large mixing bowl, crumble the fresh yeast into the lukewarm whole milk and stir until dissolved. Add the strong bread flour, granulated sugar, fine sea salt, and large eggs to the bowl.

Using a stand mixer with a dough hook, mix on low speed for 5 minutes until a shaggy dough forms. Increase speed to medium and knead for another 10 minutes until the dough is smooth and elastic.

Gradually add the softened unsalted butter, cube by cube, to the dough, mixing until each addition is fully incorporated before adding the next. Continue kneading for another 10-15 minutes until the dough is very smooth, shiny, and pulls away from the sides of the bowl.