Sift the flour into a bowl and make a hole in the centre. Dissolve the yeast in the
warm milk and pour into the hole in the flour.
Blend with the flour, cover and let the
batter ferment for 15 minutes.
Beat the egg with the sugar until foamy, add the salt.
Melt the butter and add to the egg mixture. Add this to the fermented batter and blend together (the batter should be liquid in texture).
Cover and allow to ferment for 10 minutes.
Half-fill the moulds with the batter,cover and allow to ferment for 15 minutes. Bake in the over at 210º C for 10-15 minutes.
Turn out while warm and place the babas on a rack to cool.
For the syrup: Cook all the ingredients together for 3 minutes, pour the syrup over
the warm babas until they are completely soaked.