RUM BABA CAKE

RUM BABA CAKE image

Number Of Ingredients 8

For the dough:
2 1/2 teaspoons (1 envelope) instant yeast
9 ounces (1 3/4 cups) all-purpose flour
1 teaspoon sugar
1 teaspoon salt
3 ounces (1/2 cup minus two tablespoons) whole milk
3 eggs
2 1/2 ounces (5 tablespoons) softened butter

Steps:

Put all the dry ingredients in the bowl of a mixer fitted with the paddle (beater) and stir on low to combine. Add the milk and turn the machine up to medium, then the eggs one at a time and continue stirring until the eggs have been incorporated. Keep beating on medium for about 4 minutes until the dough is smooth and elastic. With the machine running, add the butter about a tablespoon at a time, kneading until it's all incorporated. Cover the dough lightly with plastic wrap and let it rise about 15 minutes. Preheat your oven to 400. Lightly butter your mold(s) and put in the dough. Let the baba rise 30-45 minutes or until almost doubled in size. Bake individual babas about 12 minutes, a larger one about 30 minutes or until done (a sharp knife inserted into the center should come out clean). Remove the babas from the oven and allow them to cool on a rack. Meanwhile, prepare the syrup. To finish: 1 recipe Cake Syrup flavored with 2-3 tablespoons rum and one half teaspoon of vanilla 1 cup (or so) Apricot Glaze sliced or poached fruit of your choice To assemble: Turn the cooled babas out on a rack placed over a sheet pan or platter. Brush the syrup onto the babas until they are noticeably heavier but not totally soaked. Let stand until ready to serve. To serve, place the babas on individual plates and paint lightly with apricot glaze. Warm the syrup, then spoon a few tablespoons over the baba. Garnish with fruit.