Baba Au Rhum Recipe
Ingredients
| 1 package active dry yeast or 1 cake compressed yeast | ||
| 1/4. cup warm milk | ||
| Sugar | ||
| All purpose flour | 2 Cup (16 tbs) | |
| 4 eggs, slightly beaten | ||
| Salt | 1/2 Teaspoon | |
| 3/4 cup soft butter or margarine | ||
| Raisins | 1/3 Cup (16 tbs) | |
| Currants | 1/4 Cup (16 tbs) | |
| Saffron | ||
| Rum Syrup | ||
| Whipped cream | ||
Directions
Use very warm milk (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
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.
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.
Chef
