(k0679-0) baba au rhum
preppy kitchen

the baba:
1 1/4 1	T c T	dry yeast milk, warm sugar	mix and proof
3 5 1 2 1/4	lrg T T c t	eggs butter, melted/cool sugar flour salt	mix, add yeast mix, place in mixer w/ dough hook, med speed until dough pulls away; place in greased bowl and proof 'til doubled in size
grease baba molds using greased spoons fill molds half way, cover with damp towel and proof 'til risen to top of mold bake 12-15 min at 375 F until golden brown let cool 10 min, then unmold onto wire rack
the syrup:
1 1/2 1 1/2	c c	sugar water	heat to dissolve, cool
3/4 1/4 1	c c T	rum, dark lemon juice vanilla	add & mix
the glaze:
1/2	c	apricot jam	thin with water, brush tops of babas
-		whipped cream
soak babas in syrup until fully saturated, set on wire rack to drain serve babas topped with whipped cream