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Baba Au Rhum

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  Warm water 1⁄4 Cup (4 tbs)
  Dry yeast 1
  Scalded milk 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Eggs 2
  Melted butter 1⁄4 Cup (4 tbs)
  Vanilla 1⁄2 Teaspoon
  Sifted all purpose flour 1 3⁄4 Cup (28 tbs)
  Salt 1⁄4 Teaspoon
  Crushed coriander seed 1⁄8 Teaspoon
  Currants 2 Tablespoon
  Sultana raisins 1 Tablespoon
  Rum syrup 1 Tablespoon
  Sweetened whipped cream 1 Tablespoon

Measure water into small bowl.
Add 1 tsp. sugar and stir to dissolve.
Sprinkle yeast over and let stand 10 minutes.
Stir well.
Stir in milk and 1/4 cup sugar.
Beat eggs, butter and vanilla together thoroughly.
Sift flour, salt and coriander together into large bowl.
Make a well in the centre and add yeast mixture then egg mixture, a little at a time, mixing with a wooden spoon.
Mixture will be very soft.
Beat hard with spoon for 5 minutes or until batter is elastic.
Cover and let rise until double, about 1 1/2 hours.
Stir down.
Stir in currants and raisins.
Spoon into well-greased 9-inch ring mold.
Cover and let rise again until almost double (batter should be about even with top of pan), about 45 minutes.
Heat oven to 375 degrees.
Bake 30 to 35 minutes or until a toothpick stuck in the centre comes out clean and baba is a rich brown.
Cool a few minutes then turn out on serving plate.
Prick all over with a fork and spoon hot rum syrup over, a little at a time, letting the baba absorb it well.
Keep spooning any syrup that runs down into plate over baba until all has been absorbed.
Pour more rum over baba at serving time if desired.
Serve hot or cold garnished with whipped cream.

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Baba Au Rhum Recipe