Babas Au Rum With Apricot Syrup

Course : Breads
Serves: 8
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1 package active dry yeast
1/2 cup lukewarm water
3 large eggs
1/4 teaspoon salt
1 1/2 cups plus 1 tablespoon all-purpose flour
5 teaspoons sugar
6 tablespoons melted butter -- slightly cooled
16 ounces canned apricots -- undrained
1 cup sugar
1 teaspoon rum or rum flavoring
1/4 cup water
1 medium lemon -- juice of

Preparation / Directions:

1. Soften yeast in lukewarm water. 2. Beat 2 eggs until very light; add salt and stir into yeast liquid. 3. Put flour into a bowl. Make a well in the center; pour in egg mixture and thoroughly with a wooden spoon until smooth. 4. Beat remaining egg until very light; mix into dough. 5. Cover dough; let dough rise for 1 hour in a warm place free from drafts until doubled in bulk. 6. Punch down and beat in sugar and melted butter; cover and let rise until doubled bulk. 7. Grease 8 individual custard cups with additional butter; fill each 1/3 full and let until cups are nearly full. 8. Bake in preheated 400 F. oven 15 to 20 minutes, or until golden. 9. Loosen with spatula; turn out on wire racks. 10. Set babas upside down in pan; pour Apricot Syrup over them, basting with syrup they cool. Apricot Syrup 1. Drain apricots, reserving syrup; puree fruit. 2. Measure 3/4 cup of each; set aside. 3. Melt 1/2 cup sugar over moderate heat, stirring constantly; add water and cook a few minutes. (There should be 1/4 cup caramel.) 4. Add apricot syrup, puree and remaining sugar; cook 5 to 6 minutes longer. 5. Remove from heat; add lemon juice and rum flavoring to taste.

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