Babas au rhum

Yield: 1 servings

Measure Ingredient
1 \N Yeast;pkg.
½ cup Water;warm
3 \N Egg;large
¼ teaspoon Salt
1½ cup Flour;white
5 teaspoons Sugar
6 tablespoons Butter;melted
\N \N ;-SYRUP-;
½ cup Sugar
½ cup Apricot;juice
1 teaspoon Lemon Juice
½ cup Rum

Stir yeast into water and let sit 15 minutes.

Beat 2 eggs, add salt and stir into the yeast mixture.

Place flour into another bowl. Make a hole in center and add egg mixture. Beat with a spoon until smooth. Beat the other egg and add to dough. Cover bowl and let rise 1 hour in a warm place.

Beat in the sugar and cooled butter. Cover. Let rise 1 more hour.

Grease 8 muffin cups. Fill ⅓ full and bake in 400F oven for 15-20 minutes. Turn onto wire rack set over a jellyroll pan.

Syrup: Simmer sugar and apricot or orange juice for 10 minutes.

Turn off heat, add lemon juice and rum.

Invert babas and pour syrup over them, basting several times.

Flambe if you wish.

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