Baba Au Rum Recipe
Ingredients
| Milk | 1⁄2 Cup (8 tbs) | |
| Butter | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1 Teaspoon | |
| Granulated sugar | 1 1⁄4 Cup (20 tbs) | |
| Active dry yeast | 1 | |
| Warm water | 1⁄4 Cup (4 tbs) | |
| Eggs | 2 , beaten | |
| Lemon peel | 1⁄2 Teaspoon, grated | |
| All purpose flour | 2 1⁄4 Cup (36 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Molasses | 1⁄2 Cup (8 tbs) | |
| Rum | 1⁄2 Cup (8 tbs) | |
| Powdered sugar | 1⁄2 Cup (8 tbs) |
Directions
Scald milk.
Add butter, salt, and 1/4 cup granulated sugar until melted.
Cool to lukewarm.
Dissolve yeast in warm water.
Add to lukewarm milk; mix well.
Stir in eggs and lemon peel.
Add flour; beat until smooth.
Cover; let rise 5 hours.
Beat down until smooth and elastic.
Fill greased tube pan or Baba mold.
Let rise uncovered 30 minutes.
Bake in 425 °F 20 minutes or until done.
Remove from pan at once.
Combine 1/2 cup water, 1 cup sugar, and molasses in heavy saucepan.
Bring to boil; boil rapidly 10 minutes.
Cool slightly; add rum.
Place Baba in serving dish; soak with rum sauce 24 hours
Add butter, salt, and 1/4 cup granulated sugar until melted.
Cool to lukewarm.
Dissolve yeast in warm water.
Add to lukewarm milk; mix well.
Stir in eggs and lemon peel.
Add flour; beat until smooth.
Cover; let rise 5 hours.
Beat down until smooth and elastic.
Fill greased tube pan or Baba mold.
Let rise uncovered 30 minutes.
Bake in 425 °F 20 minutes or until done.
Remove from pan at once.
Combine 1/2 cup water, 1 cup sugar, and molasses in heavy saucepan.
Bring to boil; boil rapidly 10 minutes.
Cool slightly; add rum.
Place Baba in serving dish; soak with rum sauce 24 hours
Chef
