Ingredients for the syrup:
Dissolve the yeast in 1/2 cup of warm milk and make into a dough with 4 Tbs. flour. Place dough in a bowl, cover, and let it stand in a warm place for 30 minutes or until it doubles in size.Make a fontana on a pastry board with the remaining flour, a pinch of salt, the eggs, the sugar, the butter and the fermented dough. Soak the raisins in lukewarm water, then squeeze out the excess water and work them into the dough. Put the dough 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. 1 hour). Bake for 45 minutes at 375 F. oven.
Prepare a syrup by dissolving the sugar in the water, over a low flame. Add the rum. Unmold the baba while still warm. Soak with the rum syrup and serve.
1 comment:
After going out to buy all the ingredients, I started to make this. This recipe is incorrect. It doesn't list all the ingredients. In the method it asks for you to add the sugar but it doesn't tell you how much. I guessed wrong. I used too little. Please fix this recipe or remove it.
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