Baba Au Rhum

Title:
Baba Au Rhum

Yield:
1 Servings

Categories:
Bread
Machine,
Desserts,
Ethnic




Ingredients:





          BEV JANSON (RKFV20A)


   1/3 c  MILK


 1 1/2 ts Active Dry Yeast


 1 3/4 c  BREAD Flour -- plus


     2 tb BREAD Flour


     6 tb SUGAR


     8 tb (1 stick) Unsalted BUTTER


     3    Eggs


          SYRUP-----


     1 c  SUGAR


     1 c  WATER


   1/4 c  DARK RUM


   2/3 c  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! "Savethis giant baba for a special celebration


 that calls for an impressive desse 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 c " was written just that way. It


 probably means it is 2/3 C. before whipping and 1 c  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


 


 Posted to EAT-L Digest - 18 Jun


 


 Date:    Wed, 19 Jun 1996 01:10:40 -0400


 


 From:    Kappie King