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Baba with rum (Baba al Rhum)

1 ounce yeast
1/2 cup milk
1/2 cup flour
salt
3 eggs
1/2 cup butter
4 tablespoons raisins

3 tablespoons sugar
1/2 cup water
4 tablespoons rum

Dissolve the yeast in 1/2 cup of warm milk and make into a dough
with 4 tablespoons flour. Place dough in a bowl, cover, and let it
stand in a warm place for 30 minutes or until it doubles in size.
Make a fontana on a pastry board with the remaining flour, a pinch
of salt, the eggs, the sugar, the butter and the fermented dough.
Soak the raisins in lukewarm water, then squeeze out the excess
water and work them into the dough. Put the dough in a large
buttered, sugar-dusted ring mold and let rise again, in a warm
place, until it doubles in size (it should take approximately 1
hour). Bake for 45 minutes at 375 degree F. oven.

Prepare a syrup by dissolving the sugar in the water, over a low
flame. Add the rum. Unmold the baba while still warm. Soak with
the rum syrup and serve.

NOTE: Small babas are made the same way by dividing the dough and
cooking them in little molds.

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12 of 18 people found the following review helpful:
Taste: Ease of Prep: Appearance:
FANTASTIC, November 28, 2004 - 10:56 AM
Reviewer: NANNY from LONDON UNITED KINGDOM
THE RECIPE WAS STRAIGHT FORWARD TO WORK BY.AND LOOKED AND TASTED FANTASTIC,AS I AM NOT COUNTING CALORIES I MADE A SECOND GLAZE WITH A LITTLE LESS RUM THIS TIME.THE RUM BABA LOOKED AND TASTED AS GOOD AS THEY LOOKED LIKE A MAGAZINE PICTURE MY SISTER THOUGHT I HAD PURCHASED THEM FROM A STORE THANK YOU A REAL PARTY PIECE

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