Rum eggnog Babas |Only Cookery. [ml][ul][li indent=0 align=left]Dissolve yeast in warmed eggnog. Let stand until foamy[/li][li indent=0 align=left]Mix dry ingredients[/li][li indent=0 align=left]Beat eggs, milk mixture, starter, together, then add dry. Mix until dough is smooth[/li][li indent=0 align=left]Add butter bit by bit, incorporating thoroughly until adding the next bit[/li][li indent=0 align=left]Mix until runny smooth batter forms.[/li][li indent=0 align=left]Cover bowl, let rise at room temperature until rises a bit ( about 1 hour) [/li][li indent=0 align=left]Then transfer the dough to jumbo muffin tins, filling them 3/4 full.[/li][li indent=0 align=left]Let rise for 1 hour more until almost reaches the top[/li][li indent=0 align=left]Bake in oven at 375F until toothpick comes out clean.[/li][li indent=0 align=left]Let cool for 5 minutes.[/li][li indent=0 align=left]Poke a few holes on the top, brush generously with syrup.[/li][li indent=0 align=left]Once it soaks in, invert on cooling rack to cool completely.[/li][li indent=0 align=left]Serve with whipped cream[/li][/ul][/ml] For syrup: [ml][ul][li indent=0 align=left]Combine sugar and water in saucepan, stir until sugar dissolves. Bring to boil and boil for about 1 minute. Remove from heat, add rum and eggnog. Let cool a little before brushing the buns.[/li][/ul][/ml]