Original Baba au Rum
|All purpose flour||2 Cup (32 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm milk||6 Tablespoon (At 110 F)|
|Currants||2⁄3 Cup (10.67 tbs)|
|Clear honey||4 Tablespoon|
|Rum||3 Tablespoon (Approximately)|
|Whipped cream||1 Cup (16 tbs) (For Garnish)|
1 In a large bowl add milk,flour and yeast and beat with a wooden spoon until smooth.
2 Leave the mixture aside in a warm place for about 20 minutes or until frothy.
3 Sift the remaing flour and salt into the yeast and blend in the sugar,lightly beaten eggs,softened butter and the currants.
4 Beat the mixture until fairly smooth with a wooden spoon about 4 minutes.
5 Grease 16 small ring molds with lard and using a teaspoon fill the moulds with the dough until half full.
6 Set the ring molds on baking sheets and cover them with the sheets of lightly oiled plastic wrap.
7 Let the babas rise in a warm place until the dough has risen about two-thirds up the sides of the molds.
8 Bake the babas just above the center of a preheated oven at 400°F for 15-20 minutes, or until they turn golden brown.
9 In the meanwhile, prepare the syrup: Heat the honey and water in a small pan over low heat, then stir in rum to taste
10 Allow the baked babas to cool for a few minutes in the molds before turning them out onto a plate.
11 While the babas are still hot, spoon the warm syrup over them and allow the syrup to soak in.
12 Allow to cool, transfer the rum-soaked babas to a serving dish and fill the centers with whipped cream.
13 Serve immediately.