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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
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 12 servings | |
| Calories 101 | |
| Calories from Fat 34 | 34% |
| Total Fat 3.88g | 5% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 28mg | 1% |
| Potassium 43mg | 1% |
| Total Carbs 9.92g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.76g | 1% |
| Protein 2.54g | 4% |
