Babas With Rum Syrup Recipe
Ingredients
| Plain flour | 1/2 Pound | |
| Salt | 1 Pinch | |
| Yeast | 1/2 Ounce | |
| 1 oz. castor sugar | ||
| 1 gill milk | ||
| Eggs | 4 standard | |
| Butter | 4 Ounce | |
| Currants | 2 Ounce | |
| RUM SYRUP | ||
| Granulated Sugar | 3 Ounce | |
| 1 gill water | ||
| Rrind of 1/2 lemon | ||
| 1 wineglass rum | ||
| 1 wineglass sherry | ||
Directions
Grease 9 dariole or baba moulds.
Sift the flour and salt into a warm basin.
Cream the yeast with a pinch of castor sugar, and add to it the gill of warm milk.
Mix this into the flour to form a soft dough.
Beat well until the dough leaves the sides of the basin clean.
Cover the basin with a damp cloth and leave the dough to rise in a warm (but not hot) place until about twice its size.
When the dough has risen sufficiently add 2 eggs, the melted butter and castor sugar, beat well in Then add the rest of the eggs and the currants and beat again for 5-10 min., until the dough is smooth and glossy.
Half-fill the moulds with the mixture.
Put them in a warm place until the mixture has risen to the top of the moulds.
Bake in a fairly hot oven (425° F., Gas 7) for about 20-25 min until brown and firm.
Put the granulated sugar and.
water into a pan with the thinly peeled lemon rind.
Boil for 10 min., add the rum and sherry; strain.
Reheat the syrup.
Soak the babas in it for a minute; lift them out and serve immediately, with the syrup poured round.
Sift the flour and salt into a warm basin.
Cream the yeast with a pinch of castor sugar, and add to it the gill of warm milk.
Mix this into the flour to form a soft dough.
Beat well until the dough leaves the sides of the basin clean.
Cover the basin with a damp cloth and leave the dough to rise in a warm (but not hot) place until about twice its size.
When the dough has risen sufficiently add 2 eggs, the melted butter and castor sugar, beat well in Then add the rest of the eggs and the currants and beat again for 5-10 min., until the dough is smooth and glossy.
Half-fill the moulds with the mixture.
Put them in a warm place until the mixture has risen to the top of the moulds.
Bake in a fairly hot oven (425° F., Gas 7) for about 20-25 min until brown and firm.
Put the granulated sugar and.
water into a pan with the thinly peeled lemon rind.
Boil for 10 min., add the rum and sherry; strain.
Reheat the syrup.
Soak the babas in it for a minute; lift them out and serve immediately, with the syrup poured round.
Chef
