Free Cooking Recipes

The best-known baba, Baba au Rhum makes a delicious dessert for a lunch or dinner party. Babas can be baked a day or two in advance of serving, but should be reheated in a cool oven for 5 minutes so that they are warm when they are soaked in syrup.

ONE LARGE BABA OR 12 SMALL BABAS BABA DOUGH
2 oz. [1/4 cup] plus 1 tablespoon butter
1 oz. fresh yeast, or oz. dried yeast
1 tablespoon tepid milk
2 tablespoons sugar
teaspoon salt
2 eggs
8 oz. [2 cups] plus 1 teaspoon flour
SAUCE
12 fl. oz. [11/2 cups] water
6 oz. [3/4 cup] sugar
5 fl. oz. [5/8 cup] Jamaican rum
4 fl. oz. [1/2 cup] apricot glaze 12 glace cherries
2 oz. [1/2 cup] almonds, slivered

Directions:

1. To prepare the cake, mash the fresh yeast and the sugar together in a medium-sized mixing bowl, with a fork. Add the milk, and cream the milk and yeast together to form a smooth paste. Set the howl aside in a warm, drought-free place for 15 minutes or until the yeast has risen and is puffed up and frothy.
2. If you are using dried yeast, dissolve the sugar in the 3 tablespoons of water, then gradually add the dried yeast, mixing it well with a fork so it dissolves. Leave to stand for 15 minutes in a warm place to reactivate the yeast.
3. In a small saucepan, melt 2 oz. [1/4 cup] of the butter over low heat. Set aside to cool.
4. Sift the flour and salt into a large, warm mixing bowl. Make a well in the center of the flour mixture and pour in the yeast, eggs, and melted butter. Blend well with a wooden spoon. Then beat and knead the dough with your hand, lifting it and slapping it vigorously. During the early stages of kneading, the dough should be quite sticky. If it is too sticky, add a spoonful or two of flour. If the dough is too stiff add a spoonful of milk.
5. When the dough begins to lose its stickiness, turn it out on to a lightly floured board and continue slapping and kneading it.
6. When the dough is completely elastic and can he stretched and twisted without breaking, roll it into a ball.
7. With a little butter, grease a large mixing bowl and place the dough in it.
8. With a sharp knife cut a cross on the top of the dough and sprinkle it with a teaspoon of flour.
9. Cover the howl with a clean cloth. Set the bowl in a warm, drought-free place and leave it for 1 to 2 hours, or until the dough has risen and has almost doubled in hulk. Press the dough with your fingers, if the impression remains the dough has risen sufficiently.
10. When the dough has risen, deflate it. by kneading it gently for 2 more minutes.
11. Grease the insides of 12 baba molds with the remaining butter. Divide the dough into 12 portions. Gently press each portion into a mold. The mold should only he two thirds full. Place the filled molds, uncovered, in a warm place and leave them to rise for 35 to 45 minutes, or until the dough has risen to just over the top of the molds.