Babà al Rum

Name: Babà al Rum
Ingredients: 2 cups All-purpose flour; 1 cup Granulated sugar; 1 tsp Active dry yeast; 1/4 tsp Salt; 4 Large eggs; 1/2 cup Unsalted butter, melted; 1/2 cup Rum; 1/2 cup Raisins; 1/4 cup Candied citron, chopped

A recipe from the Bmarchai Recipes collection.

Bmarchai Recipesdessertsweetseafoodsoupbread

Nutrition (per serving)

950Calories

100 gProtein

70 gCarbs

50 gFat

40 gSugar

1200 mgSalt

Ingredients

2 cups All-purpose flour
1 cup Granulated sugar
1 tsp Active dry yeast
1/4 tsp Salt
4 Large eggs
1/2 cup Unsalted butter, melted
1/2 cup Rum
1/2 cup Raisins
1/4 cup Candied citron, chopped

Method

To make the dough, combine the flour, sugar, yeast, and salt in a bowl, then add the eggs, melted butter, and 1 cup of warm milk, and mix until a dough forms, about 5 minutes.
Knead the dough for 10 minutes, then cover and let rise in a warm place for 1 hour, or until doubled in size, then punch down the dough and divide into 12 equal pieces.
Shape each piece into a ball and place in a paper cupcake liner, then let rise for another 30 minutes, or until doubled in size again.
Bake the babà in a preheated oven at 375°F for 15-20 minutes, or until golden brown, then remove from the oven and let cool for 5 minutes.
Soak the babà in the rum syrup by placing them in a large bowl and pouring the syrup over them, then let soak for at least 2 hours, or overnight.
To make the rum syrup, combine 1 cup of sugar, 1 cup of water, and 1/2 cup of rum in a saucepan, and cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is just simmering, about 5 minutes.
Serve the babà warm or at room temperature, garnished with a sprinkle of confectioners' sugar and a few raisins, and traditionally with a side of sweetened whipped cream or a drizzle of chocolate sauce.