Baba au rhum

Yield: 12 Servings

Measure Ingredient
1 pack Dry yeast
3 tablespoons Water
1 teaspoon Granulated sugar
2 \N Eggs
2 tablespoons Granulated sugar
¼ cup Melted butter
⅛ teaspoon Salt
1½ cup All-purpose flour
1 cup Apricot preserves; heated and strained
2 tablespoons Sugar
\N \N Candied fruit; if desired
\N \N Whipped cream
2 cups Water
1 cup Sugar
½ cup Dark rum (white is too strong)




From: az302@... (Heather Kelly) Date: 14 Sep 1994 06:15:23 -0400 In small bowl combine yeast, water and 1 tsp sugar. Stir to dissolve. Let sit a few minutes. In med. bowl combine eggs, 2 Tbsp sugar, butter, salt and flour. Mix in: yeast mixture Mix well. Knead smooth - 4 - 5 min. Put in greased bowl, cover with saran & a towel & let rise until doubled - about 1-½ hours.

Punch down. Roll in sausage shape & cut into 8 balls. Pressed into greased Savarin or 9" ring mold. Cover & let rise until double - about 1 hour.

Bake in lower ⅓ of oven in preheated 375F oven for 15 - 20 min. until golden.

Turn out onto serving plate with a bit of a lip to it. When cool, poke holes in cake with fork. Pour sauce over, basting every once in a while until all is absorbed.

Just before serving (up to 2 hours before) glaze with 1 c. apricot preserves, heated and strained. Add 2 Tbsp. sugar, heat gently to thicken.

Decorate with candied fruit if desired. Fill center with whipped cream.

Sauce: Heat gently just to dissolve sugar.



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