Rum Babà

For the dough: 300 gr flour, 10 gr butter, 5 eggs, 1 lemon, 1 cup warm milk, 1 dessertspoon sugar, 25 gr fresh yeast, salt.

Coating: 300 gr sugar, 1 glass rum, apricot jam, 1 lemon.

First of all, let's prepare the babà dough: take the butter and softenit, tehn cut it into pieces. Mix it with the sugar and add the beaten eggs. Gradually add the flour, with a bit of salt, and last of all the grated lemon peel anf the fresh yeast dissolved in warm milk. Mix well, then knead until you have a well-blended, elastic dough which doesn't stick to the sides of the bowl. Cover the bowl with a cloth and leave to rise in a warm place. In the meantime butter the babà moulds, and sprinkle them with flour. After about 1 hour, knead the dough again for a few minutes, then fill the moulds. Cover them with a cloth and leave to rise again until they have doubled in size. Bake in a hot oven for about half an hour. Meanwhile, prepare the dip: melt the sugar over the heat in 5 dl of water with a strip of lemon peel, until you have a smooth syrup. Take it off the heat and add the rum. Coat the babàs in plenty of syrup while they are still hot. Finally heat the apricot jam with a little water and spread over the babàs.

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