Original Baba Au Rhum
|Milk||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Yeast||1⁄4 Ounce (1 package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Dried currants||2 Tablespoon|
|Sifted all purpose flour||1 3⁄4 Cup (28 tbs)|
|Hot rum syrup||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
|Dark rum||2 Ounce (1/4 cup)|
1. Scald the milk, add the butter and blend. Cool to lukewarm.
2. Sprinkle the yeast on the water and stir until dissolved.
3. Beat the egg yolks and gradually add the sugar. Vigorously beat in the whole egg. Add the milk mixture, dissolved yeast, lemon rind and currants.
4. Stir in the flour and beat until smooth. Cover the batter and let rise in a warm place (80° to 85° F.) until doubled in bulk, about one hour. Stir down.
5. Spoon into six individual well-greased baba molds or small custard cups, filling them two-thirds full. Let rise, uncovered, until the batter reaches the tops of the molds, about thirty minutes. Fifteen minutes before babas are ready, preheat the oven to moderate (350° F.).
6. Bake until a cake tester comes out clean, about twenty minutes. Remove from the molds and cool on a cake rack. If desired, wrap in foil and freeze.
7. Marinate the babas in hot rum sauce several hours before serving. To serve, ignite two ounces heated dark rum in a ladle and pour over the babas.