Baba au Rhum

Ingredients

• half an ounce of yeast
• half a cup of milk
• a third part of the flour
• half a pound of sifted flour
• a handful of sifted sugar
• a quarter-pound of melted fresh butter
• three yolks of eggs
• three whole eggs
• a half of lemon peel

Method

1. 1

   Dissolve yeast in warm milk.

2. 2

   Make a sponge with part of the flour, yeast, and warm water.

3. 3

   Let rise, then add remaining flour, sugar, butter, and eggs.

4. 4

   Mix well, add lemon peel, and let rise again.

5. 5

   Fill a buttered mold and bake for half an hour.

6. 6

   Pour rum sauce over it to soak.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 270. The excerpt below is the record exactly as published.

Baba au Rhum. Dissolve half an ounce of yeast in half a cup of milk. Warm half a pound of sifted flour. Make a light sponge with a third part of the flour, yeast, and warm water. Let it rise well, add the remainder of the flour, a handful of sifted sugar, a quarter-pound of melted fresh butter. Work in gradually three yolks of eggs, and three whole eggs one after the other. Beat it well, grate a half of lemon peel

Cook this with the app: pantry check, scaling, and the assistant.