Classic Romanian Baba: A Sweet Childhood Favorite

Begin by taking the slightly warm milk and combining it with 10 grams of sugar and dry yeast. Mix well and let it sit in a warm place for about 10 minutes. You should see bubbles forming.

Once the bubbles have formed, it's time to add the remaining 50 grams of sugar, eggs, salt, and flour to the mixture. Use a mixer with a hook attachment and knead the dough for 10 to 15 minutes.

After kneading the dough, gradually add the softened butter and continue kneading for another 10 minutes until it's fully integrated and smooth.

Place the dough in a warm area and allow it to rise for 1 to 1.5 hours until it doubles in size.

Once the dough has risen, knead it again and incorporate the pre-soaked and drained raisins.

Grease metal molds with butter and lightly dust them with flour to prevent sticking.

Form the dough into pieces and place them in the molds, filling them to about half full to allow room for rising.

Cover the molds with a towel and let them rise in a warm spot for 20 minutes before baking.

Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 20 to 30 minutes. Keep an eye on their color; they should be nicely golden brown.

Once cooled, remove the babas from the molds and soak them in syrup for at least 20 seconds each.

While the dough is rising, prepare the syrup. Combine water and 300 grams of sugar in a pot and bring it to a boil. Allow it to cool, then add the alcohol of your choice.

In a bowl, mix powdered sugar, water, and lemon juice until you achieve a smooth consistency. Optionally, drizzle this glaze over the cooled babas.