Baba Au Rhum
|Currants||1⁄4 Cup (4 tbs), soaked in 1/4 cup light rum|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Lukewarm milk||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Soft butter||2 Tablespoon|
|Water||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Apricot preserves||12 Ounce (1 Jar)|
|Light rum||1 Cup (16 tbs)|
Soak currants in rum.
Sprinkle yeast on milk and let stand; to soften.
Mix flour, sugar and salt in large mixer bowl.
Make a well in center, pour in yeast mixture and eggs.
Beat on mediumium speed of electric mixer until batter is smooth, about 2 minutes.
Cover and let rise in warm place 40 to 50 minutes until double in bulk.
While dough is rising, cream butter in small bowl, add sugar and cream well.
Drain currants, reserving rum.
Grease 12 muffin tins.
When dough is ready, beat in butter mixture and currants.
Spoon dough into muffin tins, filling 1/2 full.
Cover and let dough rise in warm place for 30 minutes.
Preheat over to 375°.
Bake Babas 20 minutes.
Remove immediumiately from muffin tins by sliding a knife around the edge.
To make syrup, bring water, sugar and cream of tartar to a boil.
Simmer 5 minutes.
Stir in apricot preserves, -1/2 cup light rum and rum reserved from currants.
For serving, place Babas in blazer pan of Oster Electric Chafing Dish, pour hot syrup over and cover.
Turn control to LO and let stand 1 1/2 hours.
At serving time turn control to HI and heat until syrup bubbles.
Heat 1/2 cup rum in a saucepan, pour over Babas and ignite.