Baba Au Rhum Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 4 eggs, slightly beaten | ||
| Raisins | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 3/4 Cup (16 tbs), softened | |
| Rum Syrup | ||
| 1 jar (12 ounces) apricot preserves | ||
| Juice of 1 lemon (about 3 tablespoons) | ||
| Sweetened whipped cream | ||
Directions
Dissolve yeast in warm water in large bowl.
Stir in sugar, flour, salt, eggs and raisins.
Beat vigorously until batter is smooth, elastic and slightly sticky, about 5 minutes.
Cover; let rise in warm place until double, about 45 minutes.
Generously grease 8- or 9-cup metal mold with tube or 9-cup bundt pan.
Stir down batter by beating 25 strokes.
Stir in butter; beat until batter is sticky and elastic, about 5 minutes.
Spread batter evenly in mold.
Cover; let rise until double, about 45 minutes.
Heat oven to 375°.
Bake until golden brown, about 30 minutes.
Immediately remove from mold; cool slightly on wire rack.
Place warm baba on serving tray or plate with a rim.
Drizzle 3/4 cup Rum Syrup on baba; let stand 15 minutes.
Repeat until all syrup is used.
Heat preserves and lemon juice over medium heat, stirring occasionally; cool slightly.
Spoon off excess Rum Syrup from baba.
Spread preserves mixture over baba.
Stir in sugar, flour, salt, eggs and raisins.
Beat vigorously until batter is smooth, elastic and slightly sticky, about 5 minutes.
Cover; let rise in warm place until double, about 45 minutes.
Generously grease 8- or 9-cup metal mold with tube or 9-cup bundt pan.
Stir down batter by beating 25 strokes.
Stir in butter; beat until batter is sticky and elastic, about 5 minutes.
Spread batter evenly in mold.
Cover; let rise until double, about 45 minutes.
Heat oven to 375°.
Bake until golden brown, about 30 minutes.
Immediately remove from mold; cool slightly on wire rack.
Place warm baba on serving tray or plate with a rim.
Drizzle 3/4 cup Rum Syrup on baba; let stand 15 minutes.
Repeat until all syrup is used.
Heat preserves and lemon juice over medium heat, stirring occasionally; cool slightly.
Spoon off excess Rum Syrup from baba.
Spread preserves mixture over baba.
Chef
