Baba Au Rhum
- 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,
http://www.erols.com/hosey.
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,
http://www.erols.com/hosey.
