Baba au Rhum

This recipe is from Todd's Grandma R. (Millie).

Baba au Rhum

1 pkg. granular yeast

1 tsp sugar

1/2 cup lukewarm water

1/4 tsp salt

4 small or 3 large eggs (room temperature)

1/2 cups plus 1 tbsp sifted all purpose flour

2 tbsp sugar

1/3 cup melted butter, slightly cooled

In large mixing bowl, add sugar

and warm water to yeast, stir once and let soak 10 minutes. Add salt, eggs (unbeaten) and measure flour and beat with electric beater 2 minutes or 200 hand strokes. Let rise at room temperature until quadrupled - 3 hrs. Add sugar and slightly cooled butter and beat for 2 minutes. Butter well

12 muffin tins. Divide dough into them filling not more than half full. Let rise at room temperature to above rims of pans. (May leave in fridge overnight before letting rise). Bake at 425 deg for 17-20 minutes. Loosen edges with pointed knife and turn out on large platter and pour over hot syrup.

Syrup

3/4 cup sugar

1/2 cup hot water

1 - 4 3/4 oz pureed apricots (baby food)

1 tsp rum (Todd says if it was Grandma, it was rum flavouring!)

2 or 3 tsp lemon juice

Combine sugar and water. Bring to a boil. Stir in apricot puree until smooth, boil 2 min. Remove from heat, add flavouring and juice. Pour over hot babas. Then cold serve topped with cream.