Baba AU Rum (Recipe Courtesy of Cooking club of Lebanon with minor Changes by Salpy’s International Kitchen) Dough Ingredients: 1/3 Cup sweetened dry Cranberries 2 Tbls Dark Rum 5 Tbls Unsalted Butter, room temperature ½ Cup Whole Milk 1 Tbl Yeast 2 Tbls Granulated Sugar 2 Large Eggs, room temperature 1 2/3 Cups all-purpose flour ½ Tsp Salt Rum Syrup: 1 cup sugar 2/3 cup good dark rum 1/2 teaspoon pure vanilla extract Apricot glaze: ¾ Cup Apricot preserves 2 Tbls water Whipped Cream: 2 Cups (1 pint) cold heavy whipping cream 1/3 Cup Confectioner’s sugar 2 Tsps Vanilla Extract Dough: Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush 8 kugelhopf (small Bundt pan) mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115 °F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow sitting for 5 minutes. With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour. Drain the cranberries; fold them into the dough with a spatula, and spoon into the prepared molds half full. Smooth the top, cover with a damp towel, and allow to rise until the dough reaches the top of the molds, 50 minutes to 1 hour. Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, and then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup. Meanwhile, preheat the oven to 375° F and make the rum syrup. Rum Syrup: Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside. Apricot Glaze: Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side. Whipped Cream: Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks.
Posted on: Thu, 03 Oct 2013 06:01:19 +0000
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