Baba Au Rhum
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115 F)|
|All purpose flour||2 Cup (32 tbs)|
|Eggs||4 , slightly beaten|
|Raisins||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Rum syrup||4 Tablespoon|
|Apricot preserves||12 Ounce (1 Jar)|
|Lemon juice||3 Tablespoon (Juice Of 1 Lemon)|
|Sweetened whipped cream||4 Tablespoon|
Dissolve yeast in warm water in large bowl.
Stir in sugar, flour, salt, eggs and raisins.
Beat vigorously until batter is smooth, elastic and slightly sticky, about 5 minutes.
Cover; let rise in warm place until double, about 45 minutes.
Generously grease 8- or 9-cup metal mold with tube or 9-cup bundt pan.
Stir down batter by beating 25 strokes.
Stir in butter; beat until batter is sticky and elastic, about 5 minutes.
Spread batter evenly in mold.
Cover; let rise until double, about 45 minutes.
Heat oven to 375°.
Bake until golden brown, about 30 minutes.
Immediately remove from mold; cool slightly on wire rack.
Place warm baba on serving tray or plate with a rim.
Drizzle 3/4 cup Rum Syrup on baba; let stand 15 minutes.
Repeat until all syrup is used.
Heat preserves and lemon juice over medium heat, stirring occasionally; cool slightly.
Spoon off excess Rum Syrup from baba.
Spread preserves mixture over baba.