ROMAN RHUM BABA

SERVES 8

1 TBS. DARK RUM
5 TBS.  UNSALTED BUTTER - ROOM TEMPERATURE
½ CUP WHOLE MILK
1/4 OZ. FAST RISING ACTIVE DRY YEAST
2 TBS. SUGAR
2 EXTRA LARGE EGGS
1 2/3 CUPS FLOUR
½ TSP. SALT

1 CUP SUGAR
2/3 CUP DARK RUM
1 ½ CUPS WATER

3/4 CUP APRICOT PRESERVES

WHIPPED CREAM

STEP #1  - MAKE THE BABA
STEP #2  - MAKE THE SYRUP
STEP #3 - MAKE THE APRICOT GLAZE
STEP #4 - MAKE THE WHIPPED CREAM



BABA

MELT 1 TBS. BUTTER AND BRUSH A 5 CUP TUBE PAN, MOLD, OR 8 INDIVIDUAL FORMS.  COAT EVERY CREVICE.

HEAT THE MILK AND POUR INTO THE LARGE BOWL OF ELECTRIC MIXER WITH PADDLE ATTACHMENT OR DOUGH HOOK.

 BY HAND STIR IN THE YEAST AND 2 TBS. SUGAR AND ALLOW TO SIT FOR 5 MINUTES.

WITH MIXER ON LOW SPEED, FIRST ADD THE EGGS, THEN THE FLOUR, SALT AND REMAINING 4 TBS. OF BUTTER.  RAISE SPEED ON MIXER TO MEDIUM-HIGH AND BEAT FOR 5 MINUTES.  SCRAPE DOWN THE BOWL AND BEATER TO FORM THE DOUGH INTO A BALL.  IT WILL BE VERY SOFT.  COVER THE BOWL WITH A DAMP TOWEL AND ALLOW TO RISE UNTIL DOUBLED IN SIZE...ABOUT 1 HOUR.

FOLD 1 TBS. RUM INTO DOUGH WITH A SPATULA.  SPOON INTO PREPARED PAN(S).  SMOOTH THE TOP AND COVER THE PAN(S) WITH A DAMP TOWEL.  ALLOW TO RISE UNTIL THE DOUGH REACHES THE TOP OF THE PAN.....50 MINUTES TO 1 HOUR.

PREHEAT OVEN TO 375 DEGREES AND MAKE THE RUM SYRUP WHILE BABA IS BAKING.

BAKE THE CAKE ABOUT 50 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN.  ALLOW TO COOL FOR 10 MINUTES AND THEN TAP IT OUT OF THE PAN ONTO BAKING RACK SET OVER A SHEET PAN.

YOU WANT TO SOAK  THE BABA’S WHEN THEY ARE STILL WARM....AND INTO VERY WARM SYRUP.

NOTE: IF YOU ARE MAKING INDIVIDUAL BABA’S THEN CUT YOUR BAKING TIME ACCORDINGLY.  APPROXIMATE COOKING TIME IS 20 MINUTES.

THERE ARE 2 METHOD’S TO SOAKING THE BABA IN THE SYRUP.

METHOD #1:  IF YOU ARE MAKING INDIVIDUAL BABA’S IT IS VERY EASY TO DIP EACH ONE INTO THE POT OF SYRUP.  IF YOU ARE MAKING ONE CAKE YOU HAVE TO CONSIDER HOW STABLE YOUR CAKE IS.  IF THE SHAPE OF THE PAN YOU USED ALLOWS YOU TO DIP THE WHOLE CAKE WITHOUT DANGER OF BREAKING THE CAKE THEN YOU MAY USE THE DIPPING METHOD.

IF YOU ARE NOT ABLE TO EASILY DIP YOU WHOLE CAKE YOU WILL USE THE ALTERNATE METHOD. METHOD #2: POUR ALL OF THE SYRUP VERY SLOWLY ONTO THE WARM CAKE, ALLOWING IT ALL TO SOAK IN THOROUGHLY.  BE SURE TO USE ALL OF THE SYRUP.

ALLOW BABA’S TO SET 20 MINUTES.  PRESS BABA(S) GENTLY BETWEEN YOUR HANDS TO REMOVE ANY EXCESS LIQUID.

IF YOU LIKE A VERY INTENSE RUM FLAVOR YOU CAN DRIZZLE A SMALL AMOUNT OF RUM ONTO THE TOP OF THE BABA(S) AT THIS TIME.

SYRUP

PLACE 1 CUP SUGAR INTO COLD WATER AND COOK OVER MEDIUM HIGH HEAT UNTIL THE SUGAR DISSOLVES.  REMOVE FROM HEAT AND STIR IN THE RUM.  SET ASIDE.

IF MAKING WHIPPED CREAM FROM SCRATCH, PREPARE AND PLACE IN REFRIGERATOR.  CANNED WHIPPED CREAM WORKS WELL.

APRICOT GLAZE

HEAT THE PRESERVES IN A SAUCE PAN UNTIL MELTED AND THICKENED.  BRUSH IT ONTO THE BABA(S).

IF SERVING WHOLE CAKE SERVE THE WHIPPED CREAM IN THE CENTER OF THE CAKE RING.  IF SERVING INDIVIDUAL CAKES GARNISH THE BASE.