Make sure you have all your ingredients measured ready for use.
Dissolve the yeast in the warm milk. In a stand mixer add the flour sugar and salt. Mix lightly with a paddle mixer. Add the eggs.
Then add the milk and yeast mixture at low speed. Knead the dough with either the flat paddle or a dough hook on high speed until the dough has more body and comes away from the sides of the bowl, approx 10 minutes.
Add the soft butter, cut into cubes. Once incorporated, scrape the dough from the sides of the bowl. Cover with a clean tea towel and leave to rise until doubled in size, depending on the weather, but usually about 45 minutes.
Once it has risen, knock it down with the back of your hand.
Place the baba moulds on a baking tray, if you don't have baba moulds you can use a muffin tin or any other type of tin you want. Lightly grease the tin/moulds.
Fill the tin/mould with the savarin dough to approx 3/4 of the tin/mould.
Leave the dough to rise again until it reaches the top of the tin/mould.
Once risen, glaze the top with egg wash and then bake at 180C for 15-20 minutes. The babs should be puffed up and golden. Remove from the oven and take out of tin/mould and place on wire cooling rack to cool.