Ingredients for 8 people:
"00" flour: 300 gr.
Butter: 150 gr.
Granulated Sugar: 30 gr.
Brewer's yeast: 15 gr.
Eggs : 3
Tablespoon of milk: 3
Teaspoon of instant coffee: 1 
Teaspoon of vanilla extract: 1
Flour for dusting
Butter for the ramekins
Salt
Decoration:
Granulated sugar: 200 gr.
Ristretto coffee : 1
Glasses of rum: 2
whipped Cream
preparation:
 
 
Melt the butter over low heat;
Dissolve the yeast with warm milk;
Beat the eggs
In a bowl combine the flour, sugar, eggs, melted butter, baking powder, coffee, vanilla, and a pinch of salt; 
mix ingredients well and immediately reversed the dough on the floured table above, knead well for at least 10 min. become smooth, soft, supple;
Put the dough into the oven off and let it rest and rise for about 2 hours with the lid closed, until doubled in volume;
Grease and flour the molds for baba 'and fill half way up with the dough;
Place them on a baking sheet, cover with a tea towel and let them rise in a warm place for another 30 minutes until the dough has reached the edge of the molds;
Preheat the oven to 200 ° C and bake the baba 'for about 20 minutes removing them when they are golden
During cooking you can prepare the decoration by boiling in a small saucepan 3 dl. of water and sugar for 5 minutes, stirring the espresso coffee and rum;
You derive a syrup that you keep warm;
Remove from the oven the baba 'and dip them in the syrup while still hot and put them to dry on a wire rack;
Serve on a large plate garnished with tufts of whipped cream.
The suggestions of the chef:
The baba 'being a typical dessert of the famous Neapolitan cuisine to be absolutely cooked in the traditional molds of a truncated cone metal.
Maybe you can try to replace them with similar silicon.