Mini Coffee Cardamom Babas

For the Babas

1. In a small bowl, combine lukewarm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until frothy.
2. In a large bowl of a stand mixer, combine flour, remaining sugar, and salt. Add the frothy yeast mixture and eggs. Mix with a dough hook on medium speed until a smooth dough forms, about 5-7 minutes.
3. Gradually add the softened butter, piece by piece, continuing to mix until fully incorporated and the dough is shiny and elastic, about 10-15 minutes. It will be a very soft dough.
4. Cover the bowl with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Gently punch down the dough. Butter and flour mini baba molds or muffin tins. Fill each mold about two-thirds full with dough.
6. Let rise again for 30-45 minutes, or until the dough has nearly reached the top of the molds.
7. Preheat oven to 190°C (375°F). Bake for 15-20 minutes, or until golden brown. Unmold immediately and let cool completely on a wire rack.

For the Coffee Cardamom Syrup

1. In a saucepan, combine espresso, water, crushed cardamom pods, and granulated sugar. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring until sugar is dissolved.
2. Remove from heat and let cool slightly. Stir in the dark rum. Strain the syrup to remove cardamom pods.

Assembly

1. Once babas are completely cool, immerse them one by one in the warm coffee-cardamom syrup. Allow them to soak for 30 seconds to 1 minute, turning to ensure even saturation. They should feel heavy and fully absorbed.
2. Carefully remove the babas from the syrup and place them on a wire rack set over a tray to catch any excess syrup, allowing them to drain for at least 30 minutes.
3. Serve the mini babas chilled or at room temperature, optionally garnished with a dollop of whipped cream and chocolate shavings.