Babas Au Rhum Recipe - Cooking Index
Babas Au Rhum Recipe - Cooking Index
| 1 packet | Yeast | |
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 4 cups | 792g / 27oz | Eggs (large) |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/8 teaspoon | 0.6ml | Salt |
| 1/2 cup | 99g / 3.5oz | Margarine - softened |
| Sauce: | ||
| 1 cup | 198g / 7oz | Sugar |
| 1/2 cup | 118ml | Rum |
| Seedless raisins - optional |
Place 1/2 cup lukewarm water in a mixing bowl; sprinkle yeast over water. Let stand 5 minutes to soften. Add 1/2 cup flour and beat well with electric mixer or rotary mixer. Beat in the eggs one at a time, then the salt, sugar, and remaining 1 cup flour.
Cover and let rise until light, about 45 minutes. Beat in the softened margarine or butter, small bits at a time. Grease DEEP cupcake tins or pans made especially for babas. Put 1 tablespoon of batter in each tin. Cover and let stand for 10 minutes.
Bake in preheated 400F oven until browned. Time will depend on size of pan you are using. Cool babas.
Sauce: Boil 1 cup water with 1 cup sugar for 10 minutes. Cool to lukewarm and add 1/2 cup rum. Dip cooled cakes in this mixture and pour more sauce around them. Babas are traditionally very moist with the syrup.
* These can be frozen for later use. Freeze before dipping in rum sauce.
VARIATIONS: Add 1/4 cup raisins to dough when butter is added. Cut a small circle from top of cake, scoop out a small amount of insides and fill with marmalade. Replace top. Serve with a tart lemon sauce.
Source:
Jo Anne Merrill
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