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Baba Au Rhum Recipe

Scrape down sides of bowl with a spatula.
Baba au rhum recipe. Pour into a 4 cup heat proof measuring cup and allow to cool. The spruce diana chistruga. In a medium saucepan set over medium heat bring the water and sugar to a boil for 5 to 10 minutes until the syrup has thickened.
Place the sugar and 1 1 2 cups water in a small saucepan and cook over high heat until the sugar dissolves. The spruce diana chistruga. Baked baba au rhums are first heavily soaked in sugar syrup after which they are soaked in rum.
1 tsp yeast in 3 tbsp warm milk. This recipe from larousse gastronomique keeps the ingredients and the procedure for making the cake simple. The rum soaked raisins are added to the dough consisting of eggs and butter which is then baked in individual molds.
Place flour salt and eggs in the bowl of an electric mixer fitted with dough hook attachment. Make the rum syrup. Knead on medium speed until smooth and elastic about 10 minutes.
Add the rum and vanilla. Add yeast mixture and mix on low speed to combine and knead about 5 minutes. Place the sugar lemon juice and 1 1 2 cups water in a small saucepan and cook over high heat until the sugar dissolves.
This amount of batter will make about 16 small babas 3 inches by 2 inches in size. Stir the yeast in warm milk while mixing the other ingredients. 50 grams melted butter.
Source : pinterest.com