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Walnut Baba Buns Recipe
|Hot roll mix||16 Ounce|
|Warm water||1⁄3 Cup (5.33 tbs) (105 Â° To 115 Â°F)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Grated lemon peel||1 Teaspoon|
|Walnuts chopped||1 Cup (16 tbs) (Diamond)|
|Apricot rum sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Walnut halves||2 Tablespoon (Diamond - For Garnish)|
Calories 218 Calories from Fat 108
% Daily Value*
Total Fat 12 g18.7%
Saturated Fat 3.3 g16.6%
Trans Fat 0 g
Cholesterol 37.1 mg
Sodium 235.8 mg9.8%
Total Carbohydrates 22 g7.3%
Dietary Fiber 1.8 g7.3%
Sugars 7.1 g
Protein 5 g10%
Vitamin A 3.7% Vitamin C 1.4%
Calcium 2% Iron 6.5%
*Based on a 2000 Calorie diet
Meanwhile, in small saucepan, scald milk over low heat; set aside to cool to lukewarm.
In medium bowl, cream butter and sugar until light.
Beat in eggs, one at a time.
(Mixture will look curdled.) Add yeast mixture, cooled milk and peel.
Stir in about 1/2 of the hot roll mix, beating until smooth.
Gradually stir in remainder to make a stiff dough.
Stir in chopped walnuts.
Grease well about twenty-four 6-ounce molds or two 8-inch ring molds and sprinkle with sugar.
Place dough into molds, filling a little less than 1/2 full.
Cover; let rise in warm place (85Â°F) until dough is about 1/4 inch from top of molds, 1 to 1 1/2 hours.
Bake in preheated 375Â°F oven 15 to 20 minutes or until nicely browned and pick inserted near center comes out clean.
Cool in pans about 5 minutes, then invert onto shallow tray.
When barely warm, slowly spoon Apricot Rum Sauce over babas, allowing each portion to absorb before adding more.
Garnish with walnut halves, if desired.