traditional rum baba is soaked in a rum syrup then glazed with
an apricot and Grand Marnier glaze (kirsch may be substituted
if you prefer). This makes 1 9" savarin. If you are wanting
to make individual ones, divide the dough after the first rising,
continue with recipe, baking for about 20 minutes. This is adapted
from an old clipping from FoodDay in The Oregonian.
pkg. active dry yeast
c lukewarm milk (105 to 110 degrees F)
c lukewarm water (105 to 110 degrees F)
c flour, about
c butter, soft
c dark rum, or more
c apricot jam
to 4 T Grand Marnier or kirsch
dark rum syrup: Bring to boil everything but the rum. Simmer slowly
for 5 minutes. Strain, add rum to taste and reserve.
apricot glaze: Sieve apricot jam into small heavy saucepan until
boiling and stir in the liqueur.
savarin dough: Sprinkle yeast on water in bowl of electric stand
up mixer (such as Kitchen Aid) and stir until dissolved. Add in
sugar, milk and eggs. Add in the flour and beat well. Place on
mixer and mix on low speed for 4 minutes. Remove from mixer, cover
and let stand in warm place (80 degrees) until doubled in bulk
(about 40 minutes to an hour). Stir down and beat in softened
butter by hand. Preheat oven to 400°F degrees. Grease a 9"
savarin ring and fill about halfway with dough. Let rise until
almost double in bulk. Bake for 10 minutes. Reduce heat temperature
to 350°F and continue to bake until golden brown and dry,
about 35 minutes. Let cool on cooling rack.
Clipped and adapted from FoodDay section, from The Oregonian,
This may be covered with foil and frozen until needed. Several
hours before serving, brush liberally with rum syrup. The cake
should be moist. The recipe suggests to decorate with candied
cherries and almonds and covering with hot glaze to seal in decor.
This is equally good with exotic fruits such as mangoes, kiwi
and ripe papaya and carambola as it is with ripe strawberries,
raspberries, blackberries and blueberries. This is wonderful served
with a crème legere or a vanilla bavarian crème
lightened with real whipping cream.
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