Baba Au Rhum
Puerto Rico Finest Series
Ingredients:
1 teaspoon salt
3 eggs
1/4 pound unsalted butter (1 stick)
Confectioner's Sugar for garnish (optional)
1 cup Ruerto Rican dark rum
1 cup seedless raisins
1/2 cup warm milk
1 envelope dry yeast
2 tablespoons sugar
2 cups all-purpose flour
Preparation:
Preheat oven to 375°F. Grease 10-inch tube pan or ring mold. Combine raisins with rum and set aside. Combine milk, yeast and sugar and let stand 2 minutes. Place flour and solt in large bowl. Add eggs, butter and yeast mixture and heat until smooth. Drain raisins (reserve rum for syrup) and add to mixture. Pour into pan. Cover pan with kitchen towel and let rise until cool slightly and place on serving dish.
Rum Syrup: In saucepan, combine 1 1/4 cups sugar and 3/4 cup water. Bring to boil; lower heat and simmer 5 minutes. Remove from heat and add reserved rum. Pierce Baba with fork and pour cooled syrup over it. Garnish with confectioner's sugar, if desired.
Makes 6 to 8 servings
Courtesy of Tourism of Puerto Rico, Rums of Puerto Rico -- Only the Finest
