BABA AU RUM
1/2 cup raisins
1/4 cup rum
1 tablespoon yeast
1/3 cup warm milk
1 cup flour
5 tablespoons unsalted
1 teaspoon sugar
1 cup sugar
3/4 cup water
1 teaspoon vanilla
3/4 cup apricot glaze
2 kiwis, peeled and sliced
strawberries, cleaned and sliced
1 cup whipped cream
In a small bowl, soak raisins with 1/4 cup rum and set aside.
In a large
bowl, dissolve yeast with milk. Let rise in a warm place for 10 minutes.
the flour and eggs, beating well until dough is smooth. Cover the bowl, and let
rise at room temperature for 45 minutes. Mix the softened butter, salt and
sugar in the dough, slapping it against the sides of the bowl. Mix in the rum-soaked raisins.
buttered molds about full. Let rise until molds are full. Bake at 350 degrees
for 20 to 25 minutes.
For syrup: Combine the sugar and water in a
saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat,
and cool until lukewarm. Add the vanilla and rum.
Soak the babas in the
syrup to absorb as much of the syrup as possible. Heat the apricot glaze, and
brush over the babas. Place the soaked babas on plates. Pipe rosettes of
whipped cream on plates. Decorate with kiwis and strawberries.
SAVARIN is a
ring-shaped cake made with the above recipe.