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Рецепт Ginger Baba Au Rhum
by Global Cookbook

Ginger Baba Au Rhum
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  Порций: 12

Ингредиенты

  • 1 c. flour
  • 1 pch salt
  • 1/4 c. lowfat milk
  • 1 c. sugar plus
  • 4 tsp sugar
  • 1/4 ounce instant yeast
  • 2 lrg Large eggs
  • 3 Tbsp. unsalted butter melted
  • 4 tsp large crystal sugar
  • 6 Tbsp. rum
  • 1 piece peeled fresh ginger (1") cut in 4 pcs

Инструкции

  1. Sift flour and salt into large bowl. In smaller bowl, combine warmed lowfat milk (110 degrees), 4 tsp. sugar, and yeast. Let sit 5 min till foamy; stir. With wooden spoon, combine yeast mix into flour. Add in 1 egg, lightly beaten, and butter. Stir 5 min; dough will still be sticky. Cover; set in hot place 45 min, till doubled.
  2. Meanwhile, heat oven to 425 degrees. Beat dough with wooden spoon to remove air bubbles, adding 1 to 2 Tbsp. flour if needed. Turn out dough onto lightly floured board. Form into 1 inch balls with lightly floured hands. Place dough in well-buttered 1 inch by 2 inch molds. Cover, and let proof 10 min. Whisk remaining egg with 1 Tbsp. water. Brush the baba au rhum with the egg glaze, and sprinkle with sugar crystals. Bake about 10 min, till golden brown.
  3. Meanwhile combine remaining 1 c. sugar, 3/4 c. water, rum, and ginger in small saucepan. Stir over medium heat till sugar dissolves, about 3 min. Cook 5 min more. Set aside to steep. When baba are golden, remove from oven. Strain syrup into a large bowl. Turn baba out of pan and into syrup to soak. May be made up to this point 3 to 4 hrs ahead. Serve baba in syrup at room temperature.