1/4 cup (60 ml) lukewarm milk

1 tablespoon (15 ml) honey

1/2 teaspoon (2.5 ml) instant yeast

1 1/4 cups (310 ml) all-purpose flour

1/4 teaspoon (1 ml) salt

2 eggs, lightly beaten

1/4 cup (60 ml) unsalted butter, softened

Butter 12 small baba moulds.

In a bowl, combine the warm milk and honey. Sprinkle the yeast over the mixture and let rest for 5 minutes.

In another bowl, combine the flour and salt. Using a wooden spoon, mix in the yeast mixture and eggs. Stir vigorously to develop the gluten, 2 to 3 minutes. Slowly add the butter, stirring until the dough is smooth.

Cover with a tea towel and let rest in a warm place until the dough rises 3/4 of the way up the inside of the moulds, 60 to 90 minutes.

With the rack in the middle position, preheat the oven to 200°C (400°F).

Bake the babas until golden brown, about 18 minutes.

The babas can be stored at room temperature for about 2 days.

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