Baba Au Rhum
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast/Compressed yeast||1⁄4 Ounce|
|Warm water||1⁄4 Cup (4 tbs)|
|Lemon peel||1⁄2 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Rum||1⁄2 Cup (8 tbs)|
1)In a saucepan, scald milk, add sugar, salt and butter.
2)Cool to lukewarm.
3)In a large mixing bowl, add water and yeast.
4)Dissolve yeast and add cooled milk mixture. Mix well.
5)In a bowl, beat eggs along with lemon peel.
6)Add flour and beat until smooth. Cover and let it rise for about 6 hours.
7)Then, beat until smooth and elastic.
8)Take greased muffin pans, baba molds or ring mold and fill ½ full.
9)Leave it to rise, uncovered for about 20 minutes.
10)Bake at 425 degrees for 20 minutes. Remove at once from pans.
11)In a saucepan, add water, sugar and molasses and boil for 10 minutes.
12)Let it cool slightly and add rum.
13)Take serving dishes and put babas while still piping hot in it and spoon warm syrup over each.
14)Leave it for many hours.
15)Serve with extra sauce and top with whipped cream, if desired.