Description
A truly gourmet dessert, suitable for the most special of occasions.
Ingredients
- Dry Yeast
- Milk
- Flour
- Butter
- Sugar
- Eggs
- Water
- Dark Rum
- Candied Fruit
- Whipped Cream
Instructions
- Dissolve yeast in the milk in a large bowl
- Stir in 1 / 2 cup flour
- Cover and set aside in a warm place to rise for 30 minutes
- Meanwhile, beat 7 tablespoons of the butter in an electric mixer or in a food processor
- Beat in 2 tablespoons sugar and 2 tablespoons flour
- Beat in the eggs, one at a time
- Beat the remaining flour into the risen yeast mixture, then beat in the butter-egg mixture to make a thick, cake-like batter
- Grease an 8-inch bundt pan with the remaining tablespoon of butter, taking care to leave no part of the pan ungreased, and spoon the batter into the mold
- It should fill it halfway
- Cover with a cloth and set aside to rise until the dough reaches the top of the mold
- Heat the oven to 350 degrees
- Bake the baba for about 40 min
- Until nicely browned on top
- While the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced to 3 cups
- Remove from heat and stir in rum
- Remove baked baba from oven and spoon rum syrup over it, saturating completely
- Cool 45 minutes
- Unmold
- Decorate with candied fruits and whipped cream