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Babas With Apricot Rum Syrup

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  Milk 1⁄3 Cup (5.33 tbs)
  Yeast 1
  Flour 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Eggs 2
  Seedless raisins 1⁄4 Cup (4 tbs)
  Rum 1 Tablespoon
  Soft butter 4 Tablespoon

Pour the milk into a saucepan and bring to boiling point.
Remove from heat and cool to lukewarm.
Add the yeast and stir until dissolved.
Let stand for 10 minutes.
Place flour in a bowl and add yeast mixture, sugar, salt and eggs.
Mix thoroughly.
Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk.
Soak the raisins in rum.
Add the butter to flour mixture and beat until shiny and no longer sticky.
Add raisin mixture and blend well.
Place in greased muffin tins, filling 1/2 full.
Cover with waxed paper and let rise for about 2 hours or until doubled in bulk.
Bake in a 400-degree oven for 12 minutes or until muffins test done.
Remove from muffin tins with a fork and place in dessert bowls.

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