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Ginger Baba Au Rhum

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  • 1 c Flour
  • 1 pn Salt
  • 1/4 c Milk
  • 1 c Sugar; plus
  • 4 ts Sugar
  • 1/4 oz Instant yeast
  • 2 lg Eggs
  • 3 tb Unsalted butter; melted
  • 4 ts Large crystal sugar
  • 6 tb Rum
  • 1 Piece peeled fresh ginger (1"); cut in 4 pieces


Sift flour and salt into large bowl. In smaller bowl, combine warmed milk (110 degrees), 4 teaspoons sugar, and yeast. Let sit 5 minutes until foamy; stir. With wooden spoon, combine yeast mixture into flour. Add 1 egg, lightly beaten, and butter. Stir 5 minutes; dough will still be sticky. Cover; set in warm place 45 minutes, until doubled.
Meanwhile, heat oven to 425 degrees. Beat dough with wooden spoon to remove air bubbles, adding 1 to 2 tablespoons flour if needed. Turn out dough onto lightly floured board. Form into 1 inch balls with lightly floured hands. Place dough in well-buttered 1 inch by 2 inch molds. Cover, and let proof 10 minutes. Whisk remaining egg with 1 tablespoon water. Brush the baba au rhum with the egg glaze, and sprinkle with sugar crystals. Bake about 10 minutes, until golden.
Meanwhile combine remaining 1 cup sugar, 3/4 cup water, rum, and ginger in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Cook 5 minutes more. Set aside to steep. When baba are golden brown, remove from oven. Strain syrup into a large bowl. Turn baba out of pan and into syrup to soak. May be made up to this point 3 to 4 hours ahead. Serve baba in syrup at room temperature.
Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas -"
Per serving: 98 Calories (kcal); 2g Total Fat; (23% calories from fat); 1g Protein; 16g Carbohydrate; 24mg Cholesterol; 14mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Recipe by: Martha Stewart
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