Side Pannel
Baba Au Rhum
Ingredients List
- BEV JANSON (RKFV20A)
- 1/3 c MILK
- 1 1/2 ts Active Dry Yeast
- 1 3/4 c BREAD Flour -- plus
- 2 tb BREAD Flour
- 6 tb SUGAR
- 8 tb (1 stick) Unsalted BUTTER
- 3 Eggs
- SYRUP-----
- 1 c SUGAR
- 1 c WATER
- 1/4 c DARK RUM
- 2/3 c Unsweetened WHIPPED CREAM
Directions
FINALLY found the answer to your question about "Babka" recipe for ABM! In
"The Best Bread Machine Cookbook Ever" by Madge Rosenberg there is the
recipe you are looking for! "Savethis giant baba for a special celebration
that calls for an impressive desse 1. Scald the milk in a small sauce pan
and let cool to room temperature. 2. Add the milk and all remaining ingred.
for the baba in the order SUGGESTED by YOUR bread machine manual and
process on the basic bread cycle according to the manufacturer's
directions. 3. Make a syrup by boiling the sugar & water together in a
small saucepan until the mixture is clear. Add the rum and simmer for 1
minute. 4. When the bread cycle ends, remove the warm baba to a deep dish
or shallow bowl. Brush the baba with the syrup several times as it cools.
Allow the baba to soak up the syrup that collects in the bottom of the
dish. Refrigerate until chilled. 5. When cool, slice the baba into wedges
and brush them with any remaining syrup if they are not totally moist.
Serve with unsweetened whipped cream on the side.
"The Best Bread Machine Cookbook Ever" by Madge Rosenberg there is the
recipe you are looking for! "Savethis giant baba for a special celebration
that calls for an impressive desse 1. Scald the milk in a small sauce pan
and let cool to room temperature. 2. Add the milk and all remaining ingred.
for the baba in the order SUGGESTED by YOUR bread machine manual and
process on the basic bread cycle according to the manufacturer's
directions. 3. Make a syrup by boiling the sugar & water together in a
small saucepan until the mixture is clear. Add the rum and simmer for 1
minute. 4. When the bread cycle ends, remove the warm baba to a deep dish
or shallow bowl. Brush the baba with the syrup several times as it cools.
Allow the baba to soak up the syrup that collects in the bottom of the
dish. Refrigerate until chilled. 5. When cool, slice the baba into wedges
and brush them with any remaining syrup if they are not totally moist.
Serve with unsweetened whipped cream on the side.
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