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Add a photoServings: 6
Ingredients
- 1/4 c. Lowfat milk
- 1/4 c. Butter
- 1 pkt Yeast
- 1/4 c. Hot water
- 2 x Egg yolks
- 1/4 c. Sugar
- 1 x Egg
- 1/4 tsp Grated lemon rind
- 2 Tbsp. Dry currants
- 1 3/4 c. All-purpose flour, sifted
- 2 ounce Dark rum Rum syrup, warm
Directions
- Lowfat milk, add in the butter and blend. Cold to lukewarm. 2. Sprinkle the yeast on the luke hot water and stir untildisolved. 3. Beat the egg yolks and gradually add in the sugar. Vigorously beat in the whole egg. Add in the lowfat milk to the mix, disolved yeast, lemon rind and currants. 4. Stir in the flour and beat till smooth. Cover the batter and let rise in a hot place till doubled in bulk, about one hour.
- Stir down. 5. Spoon into six individual well-greased baba molds or possibly smallcustard c., filling them two-thirds full. Let rise, uncovered, till the batter reaches the tops of the molds, about thirty min. Fifteen min before the babas are ready, preheat the oven to moderate (350F). 6. Bake till a cake tester comes out clean, about twentyminutes. Remove from the molds and cold on a cake rack.
- If you like, wrap in foil and freeze. 7. Marinate the babas in warm rum sauce several hrs beforeserving. To serve, ignite two ounces heated dark rum in a ladle and pour over the babas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 78 | 30% |
| Total Fat 8.92g | 11% |
| Saturated Fat 5.22g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 71mg | 3% |
| Potassium 117mg | 3% |
| Total Carbs 39.4g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 11.04g | 7% |
| Protein 5.68g | 9% |
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