Raisins Au Rhum 3 Recipes

BABA AU RHUM (RUM BABA) BY INA GARTEN (BAREFOOT CONTESSA)

Steps:

• Make the rum syrup:.
• Place the sugar, lemon juice and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.
• Make the whipped cream:.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overheat, or you'll end up with butter!
• Make the baba:.
• Combine the currants, lemon zest and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
• With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed 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 it to rise until doubled in size, about 1 hour.
• Drain the currants and zest (empty the rum remaining into the prepared syrup), fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
• Meanwhile, preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan.
• Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
• Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.

ROYAL BABA AU RHUM

Steps:

• Add the water and milk to a glass measuring cup, sprinkle the yeast on top. Allow the yeast to sit for 5 minutes.
• Sift the flour, sugar and salt into a large mixing bowl. In a separate bowl beat the eggs, slowly adding the vanilla extract.
• Warm the mixing bowl on the stove for a few minutes. Make a hollow in the center of the flour mixture, and use one hand to alternately add the yeast, then egg mixture. Use the other hand to knead the soft dough as is begins to form. As soon as the ingredient have been smoothly blended, place the bits of soft butter over the top of the dough. Lightly cover with a towel and put in a warm place to rise for one hour.
• The dough should have doubled in size. Mix in the currants and sultanas.
• Butter a large ring mold and fill the mold up to one third of it's height, then cover with a towel and place in a warm place. Preheat your oven to 425F. When the dough has risen to the rim of the mold it is ready to bake.
• Bake the cake for 10 minutes, then reduce the heat to 375 F and bake until the sponge is a golden color, about 25 minutes or until a toothpick comes out clean. Let it cool sufficiently to turn out.

RAISINS AU RHUM [3]

Steps:

• Rincer brièvement les raisins secs. Les mettre dans un bocal aux 3/4 de la hauteur. Mettre de la vanille à volonté, en gousse ou en poudre. Rajouter le rhum jusqu'en haut du bocal. Après 24 heures, les raisins auront gonflé. Éventuellement rajouter du rhum si besoin. Servir après 2 semaines. Soit mettre les raisins dans des gâteaux, crêpes etc, ou les servir tels-quels avec de la glace vanille.