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How to make the baba' al rum: Dissolve the yeast in 1/2 cup of warm milk and 4 tbs. flour. Work into
dough. Place dough in a bowl, cover, and let it stand in a warm place
for 30 min. or until it doubles in size.
Make a fontana on a pastry board with the
remaining flour, a pinch of salt, the eggs, sugar, butter and fermented
dough. Soak the raisins in lukewarm water, then squeeze out the excess
water and add them to the dough. Pour the mix in a large, buttered,
sugar-dusted ring mold and let rise again, in a warm place, until it
doubles in size (it should take approx. one hour). Bake at 375ºF for 45 min.
Prepare a syrup by dissolving the sugar in the water,
over a low flame. Add the rum. Unmold the babà while still warm. Soak
with the rum syrup and serve.
Note:
Small babà are made the same way, only the dough is divided and
baked in smaller molds.
Recipe courtesy of The Italian Trade Commission.
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