Baba Au Rhum

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Baba Au Rhum Ingredients

1 pk Dry yeast	1 c Apricot preserves; heated
3 tb Water	2 tb Sugar
1 ts Granulated sugar	GARNISH
2 Eggs	Candied fruit; if desired
2 tb Granulated sugar	Whipped cream
1/4 c Melted butter	SAUCE
1/8 ts Salt	2 c Water
1 1/2 c All-purpose flour	1 c Sugar
GLAZE	1/2 c Dark rum (white is too

Instructions for Baba Au Rhum

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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