RUM BABA
Course
Sweets
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
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)