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Baba Au Rhum

Yield: 12 Servings

Ingredients and directions for this recipe

1 pk Dry yeast
3 tb Water
1 ts Granulated sugar
2 Eggs
2 tb Granulated sugar
1/4 c Melted butter
1/8 ts Salt
1 1/2 c All-purpose flour

-GLAZE-
1 c Apricot preserves; heated
-and strained
2 tb Sugar

GARNISH
Candied fruit; if desired
Whipped cream

-SAUCE-
2 c Water
1 c Sugar
1/2 c Dark rum (white is too
-strong)

From: az302@freenet.carleton.ca (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
1-1/2 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 1/3 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.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,

See also:
Previous recipe Baba Au Cherries
Next recipe Baba De Mo=e7a ( Egg Coconut Custard Cream )

Or try one of these recipes:
Coconut Telegraph
Oatmeal-banana Lebkuchen