Baba Au Rhum Recipe

Summary

CuisineCourse
Method

Ingredients

 Dried yeast1⁄2 Ounce (15 Gram)
 Lukewarm water2 Tablespoon
 Caster sugar1 Pinch
 Strong plain flour8 Ounce (250 Gram)
 Sugar1 Tablespoon
 Eggs3
 Salt1⁄2 Teaspoon
 Currants3 Ounce (75 Gram)
 Rum6 Tablespoon
 Butter3 1⁄2 Ounce, softened (100 Gram)
 Granulated sugar8 Ounce (250 Gram)
 Water1⁄2 Pint (Scant 900 Milliliter)
 Fresh strawberries/Raspberries / cherries8 Ounce (250 Gram, For Serving)

Nutrition Facts

Serving size: Complete recipe

Calories 3064 Calories from Fat 881

% Daily Value*

Total Fat 100 g154%

Saturated Fat 56.6 g283.1%

Trans Fat 0 g

Cholesterol 847.8 mg

Sodium 1202.2 mg50.1%

Total Carbohydrates 460 g153.3%

Dietary Fiber 16.6 g66.4%

Sugars 261.1 g

Protein 41 g82.7%

Vitamin A 65.5% Vitamin C 280.5%

Calcium 20.3% Iron 43.5%

*Based on a 2000 Calorie diet

Directions

Mix the yeast with the water and caster sugar and leave for about 10 minutes until frothy.
Put the flour and sugar in a bowl and make a well in the centre.
Add the yeast mixture.
Break in the eggs and add the salt.
Work to a smooth, elastic dough.
Cover and leave in a warm place until doubled in bulk.
Meanwhile, soak the currants in 2 tablespoons of the rum.
Knead the butter and currants into the dough.
Spoon into 8 small greased baba tins, cover and leave in a warm place for 45 to 50 minutes, until the dough has risen to 5 mm (1/4 inch) below the top of the tins.
Bake in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 15 to 20 minutes, until golden; cool.
Heat the granulated sugar and water in a pan until dissolved, then boil for 3 to 4 minutes until slightly thickened and clear.
Stir in the remaining rum and spoon over the babas.
Fill with fruit to serve.
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