Baba au rhum Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 tsp. sugar
1/2 cup lukewarm water
1 envelope traditional yeast
1 1/2 cup all purpose flour, divided
1/2 cup very soft butter
or margarine
1/4 cup sugar
1/2 tsp. salt
1 1/2 tsp. grated lemon rind
3 eggs beaten
1/3 cup currants
|
|
Directions: |
Directions:Dissolve sugar in lukewarm water. Sprinkle with yeast and let stand until doubled.
Combine the yeast mixture with 1/2 cup flour and mix well. Cover and let rise until doubled in size. Cream together the butter or marg. sugar, salt, and grated lemon rind. Add eggs; mix well. Beat in 1/2 cup more flour. Beat 3 minutes thoroughly. Add remaining 1/2 cup flour about 1 tablespoon at a time. Beat with wooden spoon for 4 minutes until mixture looks like cake batter. Stir in currants, and then spoon into greased muffin tins or ring molds, about half full; let double in bulk. Bake in hot oven at 400º for approx. 15-18 minutes or until brown. Let stand for 4-5 minutes then immediately loosen from pans; let cool completely.
Make Rum Syrup:
Bring 2 cups sugar and 2 cups water to boil; cook briskly for 8 minutes. Add 1/2 cup dark rum. Any syrup not used can be stored in a covered jar in the refrigerator.
To Serve:
Sprinkle babas with rum and pour over enough syrup until they are well soaked but not falling apart. This can be done ahead of time and then warm babas in oven. Serve warm with whipped cream and toasted flaked almonds. |
|
Personal
Notes: |
Personal
Notes: This recipe has been a favourite in our family for many years. It is a Christmas favourite. The babas can be frozen either before or after they are soaked with the syrup. Thaw and heat prior to serving.
(This recipe came from Edith Adams Cottage and was printed in the Vancouver Sun Newspaper in the late 1960's).
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Baba au rhum is from