Mix milk at room temperature with fresh yeast and leave for 30 minutes at room temperature (if there is no fresh yeast, you can take 5 grams of dry/ instant yeast and add it directly to the bowl)

After half an hour, mix milk with yeast, cold eggs, flour and sugar and start kneading for 20 minutes using a paddle attachment. You can knead with your hands, but then the time will increase.

Then add salt and cold butter in pieces and use the hook attachment to knead the dough. Knead the dough at minimum speed for 20-30 minutes, the dough should form a ball and move away from the walls.

Knead the dough and place in a bowl for 2 to 3 hours to rise at room temperature 23-26. The dough should triple or even quadruple in size.

After this, take the mold, form small balls and put the dough into the cells. Depending on the mold, my dough weight was from 30 to 45 grams. The dough in the mold grows very much, so you need to fill the form ⅓ or ½ full. If the dough sticks to your hands, grease them with olive oil, and the mold with melted butter.

After this, put the mold to a warm place 26-35° for half an hour. I usually preheat the oven a little and place it in a slightly warm oven with the door open.

Bake at 160-170° depending on your oven - 30-40 minutes. After 30 minutes, I took the rum baba out of the mold and baked them for another 20 minutes until they were nicely browned.

Cool completely.