Preparation : Prepare syrup and set aside. Sift flour in a bowl. Make a hole in center. Combine yeast and 1/4 cup of warm water. Stir an dissolve. Place in center of flour. Cover with flour. Let stand for 10 minutes. Add eggs, sugar, salt and 3/4 cup of warm water, blending well. Reserve 1 ½ tablespoons of margarine to grease muffin cups. Stir rest of melted margarine into batter; mix well. Beat with mixer for 5 minutes. Cover and let rise in a warm place for 1 hour until double. Drop 1 tablespoonful of batter into well greased muffin cups. Cover and let rise again for 55-60 minutes or until double. Bake in a moderate oven for 25-30 minutes or until golden brown. Remove from cups. Drop baked babas into syrup in a large baking dish or pan. Cover and simmer for a few minutes over low heat, basting occasionally, until doubled in syrup. Remove from syrup. Arrange on a serving plate. Boil syrup gently over low heat for a few minutes until thick. Pour over babas and, cool. Make small splits with a knife in centers 2 ½ cm ( 1 inch) deep. Fill 1 tablespoonful of whipped cream. Sprinkle with crushed pistachionuts. Serve at room temperature.
Good Apetite.