Baba Au Rhum
Posted By: Staff
1 Tablespoon of sugar 1 Yeast cake 2 Cups of flour 1/3 Teaspoon of salt 4 Eggs, beaten 10 Tablespoon of melted butter 3 Tablespoons of sugar Sauce 1/2 Cup of water 1 1/2 Cups of sugar 1/2 Cup of Jamaica rum Garnish Glace fruits More rum to blaze
Sprinkle the yeast with the tablespoon of sugar and add 1/3 cup of lukewarm water. Sift 2 cups of flour with the salt and put it in a big mixing bowl. Make a well in the center and add the melted yeast, stir a little, cover and let stand 5 or 6 minutes. Beat the eggs (room temperature) and add them to the flour and yeast mixture. If necessary add a very little warm milk. Beat with a wooden spoon for 5 minutes, cover and set aside to rise for 40 minutes. Then add the melted butter and sugar and beat again for 5 minutes. The batter should not be thin. If the eggs are of good size, it will not be necessary to add any milk. Put the dough in a greased tube pan, cover and let rise in a warm place until it doubles it size, about 1 hour. Light the oven and put the baba in and let it continue rising. Turn the oven to 375F. then down to 350F. and bake about 20 to 25 minutes, until it is a light brown. Empty onto a rack to cool. Make the syrup by boiling the water and sugar hard for 2 minutes until it has body. Let cool, and thin with rum. Put the baba on a big plate and slowly pour the sauce over it. After 15 minutes, remove it to another plate and scrape all the sauce over it again. Decorate with some rum-soaked candied cherries and currants. When ready to serve, pour on some more rum and blaze.