Baba Au Rhum Recipe
Ingredients
| Dried yeast | 15 Gram | |
| Lukewarm water | 2 Tablespoon | |
| Pinch of caster sugar | ||
| Strong flour | 250 Gram | |
| Sugar | 1 Tablespoon | |
| Eggs | 3 | |
| Salt | 1/2 Teaspoon | |
| Currants | 75 Gram | |
| Rum | 6 Tablespoon | |
| Butter | 100 Gram, softened | |
| Granulated Sugar | 250 Gram | |
| Water | 1 (As required) | |
| Strawberries | 250 Gram | |
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.
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.
Chef
