4 Tbsp butter
1 package of yeast dissolved in 3 Tbsp warm water in a large mixing bowl
2 Tbsp of granulated sugar
2 large eggs
1 1/2 cups all purpose flour

• Melt the butter and let cool to tepid.
• Add the sugar to the dissolved yeast and break the eggs in. Blend well.
• Beat in the flour and add the tepid butter.
• Knead the dough by lifting it, slapping it and pulling it vigorously against the side of the bowl (add more flour if the dough is too sticky ‑ add beaten egg if too firm).
• Dough will stick to your hand for about one minute of kneading.
• Finish the kneading on the table.
• When you can roll it out a foot in length and twist it without breaking it, the kneading is done.
• Form the dough into a ball and place in a mixing bowl.
• With scissors cut a 2 inch cross one inch deep on top of the dough.
• Sprinkle with flour and let rise for 1-1/2 to 2 hours or double in bulk.
• Butter a round mold.
• Spread the dough evenly by pressing lightly.
• Let rise until 1/4 inch over the rim.
• Bake in middle of oven at 375°F for about 15 to 20 minutes.

The sugar syrup

Both baba and syrup should be lukewarm. 

1 cup of water + 1 cup of orange juice
 zest of orange and lemon.
1 cup of granulated sugar
1/2 cup of dark rum

• Bring 1 cup of water to the boil with the sugar until clear and limpid.
• Remove from the heat and add second cup of orange juice and rum.
• Arrange the baba in a dish just slightly larger than the baba.
• Prick top and side with sharp‑pronged fork at 3/4 inch intervals.
• Pour the lukewarm syrup over the baba and keep basting it for 1/2  hour.
• Drain on a rack before decorating.

Decoration

1/2 cup of apricot jam
1 Tbsp sugar
2 Tbsp of rum
Cherries, almonds, pineapples

• Force the apricot jam through a sieve then boil with the sugar.
• Sprinkle more rum over baba and paint with apricot glaze.
• Decorate.