How to make
Mix 4 tbsp of flour with the yeast, sugar and a little warm water, then leave the mixture to bubble. Add the remaining flour, salt, eggs, melted butter and raisins. Knead a dough and divide it into small parts, put them in muffin cups, filling them up to 1/3 of their volume. Leave them in a warm area for 20 min.
Bake 20 min. at 390°F (200 °C), take them out of the cups and let them cool.
Prepare a syrup by boiling the sugar with the water, leave it boiling on low heat until it thickens a bit. Dip each muffin in the hot syrup with a slotted spoon and leave it submerged entirely for several seconds. Leave each muffin on a cooking grid to drain.
Dip the cold muffins in rum, take them out and leave them to drain. Prepare a sauce by mixing the eggs with the sugar, add the milk, condensed milk and warm water.
Heat the mixture, without letting it boil, on low heat for 10 min., stirring nonstop. Pour the cognac into the cooled sauce and serve the muffins with it.
