Petite Baba Au Rhum
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Active dry yeast envelope||1⁄4 Ounce (1 Envelope)|
|Water||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Dried currants||3 Tablespoon|
|Rum syrup||1 Cup (16 tbs)|
|Candied red cherries||4|
1. Combine milk, sugar, salt and butter or margarine in a small saucepan. Heat slowly, until butter or margarine melts; cool to lukewarm.
2. Sprinkle yeast into very warm water in a large bowl. ("Very warm water" should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves; stir in milk mixture.
3. Beat in eggs and flour to make a very soft dough. Beat vigorously with a wooden spoon at least 5 minutes, or until dough is shiny and elastic. Scrape dough down from side of bowl. Cover with plastic wrap. Let rise in a warm place, away from drafts, 45 minutes, or until double in bulk.
4. Beat dough well; stir in currants.
5. Spoon into greased tiny muffin-pan (gem pan) cups (less than 2" across), placing a scant tablespoon in each. (If you do not have enough pans to bake all tiny cakes at once, cover dough and refrigerate while first batch rises and bakes, then stir down before spooning into pans.) Cover; let rise in a warm place, away from drafts, 45 minutes, or until almost triple in bulk.
6. Bake in hot oven (425°) 8 to 10 minutes, or until babas are a rich, golden brown. Remove from pans; place, top sides down, in a single layer in a jelly roll pan.
7. Pour warm rum syrup over Babas; keep basting until all syrup is absorbed. Garnish each baba au rhum with a half candied red cherry and slivers of angelica, if you wish.