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Rum Babas Recipe
|Compressed yeast||1⁄2 Ounce|
|Lemon peel piece||1 Pint|
|Squeezed lemon juice||1|
Serving size: Complete recipe
Calories 3013 Calories from Fat 1197
% Daily Value*
Total Fat 136 g209.1%
Saturated Fat 79.2 g396%
Trans Fat 0 g
Cholesterol 945.2 mg
Sodium 547.6 mg22.8%
Total Carbohydrates 416 g138.7%
Dietary Fiber 60.2 g240.9%
Sugars 173.6 g
Protein 55 g110.5%
Vitamin A 91.8% Vitamin C 1088.2%
Calcium 88.8% Iron 102.1%
*Based on a 2000 Calorie diet
Remove rind, add lemon juice and rum.
Cream yeast and sugar, add luke-warm milk.
Sift flour and salt into basin, make well in centre, stir in yeast mixture and well-beaten eggs.
Dot surface of dough with 1 oz. softened butter, cover with clean towel and set aside in warm place until doubled in bulk (about 40 minutes).
When dough is well-risen, mix in the remaining softened butter and fruits.
Turn out on to lightly floured board, knead well, turning edges of dough into centre.
Divide mixture over eight well-greased small cups or moulds which have been stood on baking tray.
Fill them not quite half-full.
Cover, let rise again in warm place for 20 minutes.
Bake in hot oven, Mark 7, 425°F., 15 minutes until golden.
Drop Babas one at a time into the hot syrup until they are well-soaked.
Babas can be made some time ahead and reheated,