Review of last recipe (photo above) - I wasn't able to get any pre-shucked oysters today, and I decided to substitute canned oysters since the oyster was the center of a big crab fritter and maybe not such an important ingredient.  These were time consuming to make, and because of that (and the fact that they weren't totally outstanding), not something that I would make again.  I used panko for my breadcrumbs and the outside was very crunchy. 

TODAY'S RECIPE - BABAS

Makes 12 servings

1 pkg active dry yeast
2 tbsp sugar
1/2 tsp salt
2 cups flour
1/2 cup milk
6 tbsp butter
2 eggs
Maple sauce (recipe provided below)

Early in the day or up to 3 days ahead:
In a large bowl, combine yeast, sugar, salt and 1/2 cup flour.  In 1-quart saucepan over low heat, heat milk and butter until very warm (120-130 degrees).  With mixer at low speed, gradually beat liquid into dry ingredients.  increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula. Gradually beat in eggs and 1/2 cup flour to make a thick batter; continue beating 2 minutes, scraping the bowl.  With wooden spoon, stir in 1 cup flour to make a soft dough.

Cover bowl with towel and let dough rise in a warm place (80-85 degrees), away from draft, until doubled; about 1 hour.  Dough is doubled when it looks bubbly and moist, with an uneven, soft top.

Grease 12 4-oz baba molds or 2 1/2" muffin-pan cups.  With spoon, stir down dough.  Spoon dough into molds to come half way up side of mold.  Cover with towel, and let rise in a warm place until dough is doubled; about 30 minutes.  Dough will rise about 1/2" above top of molds.

Meanwhile prepare the Maple Sauce.  In a 2-quart saucepan over medium heat, heat 2 cups water, 1/2 cup maple syrup and 1/2 cup sugar to boiling.  Continue cooking until sugar is dissolved, stirring occasionally.  Remove saucepan from heat.

Preheat oven to 350 degrees.  Bake babas 20-25 minutes until golden and top sounds hollow when lightly tapped.  Cool babas in molds on wire racks for 15 minutes. 

Remove babas from molds to large baking dish.  With toothpick or skewer, prick babas in many places, then spoon sauce mixture over babas.  Baste frequently with sauce in dish.  When babas are cool, cover baking dish and refrigerate turning  babas occasionally to absorb sauce evenly.