Baba Au Rum
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Active dry yeast||1|
|Warm water||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Lemon peel||1⁄2 Teaspoon, grated|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Rum||1⁄2 Cup (8 tbs)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
Add butter, salt, and 1/4 cup granulated sugar until melted.
Cool to lukewarm.
Dissolve yeast in warm water.
Add to lukewarm milk; mix well.
Stir in eggs and lemon peel.
Add flour; beat until smooth.
Cover; let rise 5 hours.
Beat down until smooth and elastic.
Fill greased tube pan or Baba mold.
Let rise uncovered 30 minutes.
Bake in 425 Â°F 20 minutes or until done.
Remove from pan at once.
Combine 1/2 cup water, 1 cup sugar, and molasses in heavy saucepan.
Bring to boil; boil rapidly 10 minutes.
Cool slightly; add rum.
Place Baba in serving dish; soak with rum sauce 24 hours