|1 cup||Sugar; plus|
|¼ ounce||Instant yeast|
|3 tablespoons||Unsalted butter; melted|
|4 teaspoons||Large crystal sugar|
|1||Piece peeled fresh ginger (1"); cut in 4 pieces|
Sift flour and salt into large bowl. In smaller bowl, combine warmed milk (110 degrees), 4 teaspoons sugar, and yeast. Let sit 5 minutes until foamy; stir. With wooden spoon, combine yeast mixture into flour. Add 1 egg, lightly beaten, and butter. Stir 5 minutes; dough will still be sticky.
Cover; set in warm place 45 minutes, until doubled.
Meanwhile, heat oven to 425 degrees. Beat dough with wooden spoon to remove air bubbles, adding 1 to 2 tablespoons flour if needed. Turn out dough onto lightly floured board. Form into 1 inch balls with lightly floured hands.
Place dough in well-buttered 1 inch by 2 inch molds. Cover, and let proof 10 minutes. Whisk remaining egg with 1 tablespoon water. Brush the baba au rhum with the egg glaze, and sprinkle with sugar crystals. Bake about 10 minutes, until golden.
Meanwhile combine remaining 1 cup sugar, ¾ cup water, rum, and ginger in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Cook 5 minutes more. Set aside to steep. When baba are golden brown, remove from oven. Strain syrup into a large bowl. Turn baba out of pan and into syrup to soak. May be made up to this point 3 to 4 hours ahead. Serve baba in syrup at room temperature.
Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 98 Calories (kcal); 2g Total Fat; (23% calories from fat); 1g Protein; 16g Carbohydrate; 24mg Cholesterol; 14mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; ½ Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
Random recipe of the day