Ginger Baba Au Rhum

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Title: Ginger Baba Au Rhum
Yield: 20 servings
Categories: Stewart3


1 c Flour
1 pn Salt
1/4 c Milk
1 c Sugar; plus
4 ts Sugar
1/4 oz Instant yeast
2 lg Eggs
3 tb Unsalted butter; melted
4 ts Large crystal sugar
6 tb Rum
1 Piece peeled fresh ginger
-(1"); cut in 4 pieces

Sift flour and salt into large bowl. In smaller bowl, combine warmed milk
(110 degrees), 4 teaspoons sugar, and yeast. Let sit 5 minutes until foamy;
stir. With wooden spoon, combine yeast mixture into flour. Add 1 egg,
lightly beaten, and butter. Stir 5 minutes; dough will still be sticky.
Cover; set in warm place 45 minutes, until doubled.

Meanwhile, heat oven to 425 degrees. Beat dough with wooden spoon to remove
air bubbles, adding 1 to 2 tablespoons flour if needed. Turn out dough onto
lightly floured board. Form into 1 inch balls with lightly floured hands.
Place dough in well-buttered 1 inch by 2 inch molds. Cover, and let proof
10 minutes. Whisk remaining egg with 1 tablespoon water. Brush the baba au
rhum with the egg glaze, and sprinkle with sugar crystals. Bake about 10
minutes, until golden.

Meanwhile combine remaining 1 cup sugar, 3/4 cup water, rum, and ginger in
small saucepan. Stir over medium heat until sugar dissolves, about 3
minutes. Cook 5 minutes more. Set aside to steep. When baba are golden
brown, remove from oven. Strain syrup into a large bowl. Turn baba out of
pan and into syrup to soak. May be made up to this point 3 to 4 hours
ahead. Serve baba in syrup at room temperature.

Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for
MC5): "by Lynn Thomas -"

Per serving: 98 Calories (kcal); 2g Total Fat; (23% calories from fat); 1g
Protein; 16g Carbohydrate; 24mg Cholesterol; 14mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other

Recipe by: Martha Stewart

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