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Print this Recipe    BABA au RHUM

1 pkt. dry yeast
3 Tbsp. water
1 tsp. granulated sugar
2 eggs
2 Tbsp granulated sugar
1/4 c melted butter
1/8 tsp. salt
1 1/2 c all-purpose flour

2 c water
1 c sugar
1/2 c dark rum (white is too strong)

1 c apricot preserves
2 Tbsp. sugar

In small bowl combine yeast, water and sugar. Stir to dissolve.
Let sit a few minutes. In a medium bowl combine eggs, sugar,
butter, salt and flour. Stir in yeast mixture Mix well. Knead
until smooth, about 4 to 5 min.

Put in greased bowl, cover with plastic wrap and a towel and let
rise until doubled, about 1 1/2 hours. Punch down. Roll in sausage
shape and cut into 8 balls. Press into a greased Savarin or 9"
ring mold. Cover and let rise until double, about 1 hour. Bake
in lower 1/3 of oven in preheated 375F oven for 15 to 20 minutes,
or until golden.

Combine water, sugar and rum. Heat gently just to dissolve sugar.

Turn out onto serving plate. When cool, poke holes in cake with
fork. Pour sauce over, basting every once in a while until all is
absorbed.

Just before serving, glaze with apricot preserves, heated with
sugar, and strained.

Decorate with candied fruit if desired. Fill center with whipped
cream.

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