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Baba Au Rhum Recipe
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Warm milk||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Eggs||4 , slightly beaten|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Rum syrup||2 Tablespoon|
|Whipped cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3085 Calories from Fat 1604
% Daily Value*
Total Fat 182 g279.4%
Saturated Fat 107.7 g538.3%
Trans Fat 0 g
Cholesterol 1297.3 mg
Sodium 1344.4 mg56%
Total Carbohydrates 308 g102.8%
Dietary Fiber 11.7 g46.8%
Sugars 76.1 g
Protein 59 g118.5%
Vitamin A 105.3% Vitamin C 22.4%
Calcium 33.3% Iron 101.1%
*Based on a 2000 Calorie diet
Sprinkle dry yeast or crumble cake into milk and add a pinch of sugar.
Let stand for a few minutes, then stir until dissolved.
Put flour in large mixing bowl and make a well in the center.
Add eggs, salt, 1 tablespoon sugar, and yeast mixture.
Mix well and then knead in the bowl with hands.
Cover and let rise in warm place until double in bulk, about 45 minutes.
Stir down; add butter, raisins, currants, and a pinch of saffron.
Beat or knead in bowl for about 4 minutes.
Fill greased muffin or popover pans one third full.
Let rise until batter doubles again.
Bake in preheated hot oven (425°F.) for 10 minutes; reduce heat to moderate (350° F.) and bake until brown.
Turn' out on rack and cool to lukewarm.
Drench with warm Rum Syrup.