|
|
Baba Au Rhum Recipe
|
To make Baba Au Rhum you will need
Ingredients
| 1 | package | Dry yeast | | 3 | tablespoons | Water | | 1 | teaspoon | Granulated sugar | | 2 | | Eggs | | 2 | tablespoons | Granulated sugar | | 1/4 | cups | Melted butter | | 1/8 | teaspoons | Salt | | 1 1/2 | cups | All-purpose flour |
| | GLAZE | | | | 1 | cup | Apricot preserves; heated and strained | | 2 | tablespoons | Sugar |
| | GARNISH | | | | | Candied fruit; if desired | | | Whipped cream |
| | SAUCE | | | | 2 | cups | Water | | 1 | cup | Sugar | | 1/2 | cups | Dark rum (white is too strong) |
Instructions
In small bowl combine yeast, water and 1 tsp sugar. Stir to dissolve. Let
sit a few minutes. In med. bowl combine eggs, 2 Tbsp sugar, butter, salt
and flour. Mix in: yeast mixture Mix well. Knead smooth - 4 - 5 min. Put in
greased bowl, cover with saran & a towel & let rise until doubled - about
1-1/2 hours.
Punch down. Roll in sausage shape & cut into 8 balls. Pressed into greased
Savarin or 9" ring mold. Cover & let rise until double - about 1 hour.
Bake in lower 1/3 of oven in preheated 375F oven for 15 - 20 min. until
golden.
Turn out onto serving plate with a bit of a lip to it. When cool, poke
holes in cake with fork. Pour sauce over, basting every once in a while
until all is absorbed.
Just before serving (up to 2 hours before) glaze with 1 c. apricot
preserves, heated and strained. Add 2 Tbsp. sugar, heat gently to thicken.
Decorate with candied fruit if desired. Fill center with whipped cream.
Sauce: Heat gently just to dissolve sugar.
Enjoy your Baba Au Rhum
How much is in a cup?
Recieve recipes by email. Subscribe
here
Sat 9 Aug 2008
|
|
|
|
|
|
|
|
