Baba Au Rhum

* Exported from MasterCook *

BABA AU RHUM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Desserts
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BEV JANSON (RKFV20A)
1/3 cup MILK
1 1/2 teaspoon Active Dry Yeast
1 3/4 cup BREAD Flour -- plus
2 tablespoon BREAD Flour
6 tablespoon SUGAR
8 tablespoon (1 stick) Unsalted BUTTER
3 Eggs
-----SYRUP-----
1 cup SUGAR
1 cup WATER
1/4 cup DARK RUM
2/3 cup Unsweetened WHIPPED CREAM

FINALLY found the answer to your question about "Babka" recipe for
ABM! In "The Best Bread Machine Cookbook Ever" by Madge Rosenberg
there is the recipe you are looking for! "Save this giant baba for a
special celebration that calls for an impressive dessert that is syrupy and
rich."
1. Scald the milk in a small sauce pan and let cool to room temperature.
2. Add the milk and all remaining ingred. for the baba in the order SUGGESTED
by YOUR bread machine manual and process on the basic bread cycle according to
the manufacturer's directions.
3. Make a syrup by boiling the sugar & water together in a small saucepan
until the mixture is clear. Add the rum and simmer for 1 minute.
4. When the bread cycle ends, remove the warm baba to a deep dish or shallow
bowl. Brush the baba with the syrup several times as it cools. Allow the baba
to soak up the syrup that collects in the bottom of the dish. Refrigerate until
chilled.
5. When cool, slice the baba into wedges and brush them with any remaining
syrup if they are not totally moist. Serve with unsweetened whipped cream on
the side.

(my note to you: I copied the recipe just AS IS from the book. I have not
made it. The "2/3 C whipped cream 1 cup" was written just that way.
It probably means it is 2/3 C. before whipping and 1 cup after whipping.
See, it Pays to ask questions on this board!
Bev in MN Baking with a Pana 1.5# Formatted by Elaine Radis BGMB90B; APRIL '93



- - - - - - - - - - - - - - - - - -