Recipe - Baba Au Rhum

1 pack Dry yeast
3 tablespoon Water
1 teaspoon Granulated sugar
2 Eggs
2 tablespoon Granulated sugar
One fourth cup Melted butter
1/8 teaspoon Salt
1 One half cup Allpurpose flour

GLAZE
1 cup Apricot preserves; heated
and strained
2 tablespoon Sugar

GARNISH
Candied fruit; if desired
Whipped cream

SAUCE
2 cup Water
1 cup Sugar
One half cup Dark rum (white is too
strong)

From: az302@freenet.carleton.ca (Heather Kelly)

Date: 14 Sep 1994 06:15:23 0400
In small bowl combine yeast, water and 1 tsp sugar. Stir to dissolve. Let
sit a few minutes. In med. bowl combine eggs, 2 Tbsp sugar, butter, salt
and flour. Mix in: yeast mixture Mix well. Knead smooth 4 5 min. Put in
greased bowl, cover with saran & a towel & let rise until doubled about
1One half hours.

Punch down. Roll in sausage shape & cut into 8 balls. Pressed into greased
Savarin or 9" ring mold. Cover & let rise until double about 1 hour.
Bake in lower 1/3 of oven in preheated 375F oven for 15 20 min. until
golden.

Turn out onto serving plate with a bit of a lip to it. When cool, poke
holes in cake with fork. Pour sauce over, basting every once in a while
until all is absorbed.

Just before serving (up to 2 hours before) glaze with 1 c. apricot
preserves, heated and strained. Add 2 Tbsp. sugar, heat gently to thicken.
Decorate with candied fruit if desired. Fill center with whipped cream.

Sauce: Heat gently just to dissolve sugar.

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