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Ingredients
- 1 T dry yeast
- 3 T warm water
- 3 eggs beaten
- 2 cups plain flour
- 1 t Salt
- 2 T granulated sugar
- 1 t lemon zest
- ½ cup soft butter
- 1 t orange zest
- 3 T dark rum
- ¾ cup raisins or currants
Ingredients
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Instructions
- Dissolve the yeast in the warm water for 5 mins and add the egg
- Mix flour, zests and salt together and stir into yeast mixture
- Knead the dough with the butter until soft and elastic. Cover and allow to rise until double in size
- Soak the fruit in the rum and once the dough has doubled add the fruit
- Grease the moulds and ivied the dough between them. Cover and allow to rise until just at the edge of the mould
- Bake at 200 C for 20 mins or so until golden brown
- Unmould and allow to cool
- Make a syrup from 3 cups water and 2 cups sugar boiling until the syrup has thickened. Remove from heat and add the rum and the vanilla
- Place the babas in the hot syrup allowing them to soak up the syrup and swell.
- Brush with warm sieved apricot jam. Serve with whipped cream (Can also be made as a savarin)