Easter Bread Recipes from Razzle Dazzle Recipes
Rum Baba
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Rum Baba

1-3/4 cups Pastry flour, sifted
1 envelope yeast
3 eggs
3/4 cup sweet butter, at room temp
1/4 tsp. salt
1 Tbsp. sugar
2 Tbsp. seedless golden raisins

Rum Syrup

1/2 cup water
3 Tbsp. sugar
3 jiggers Rum

Place 1-1/4 cups flour in bowl with yeast and enough lukewarm water to bring the mixture to the consistency of a paste (not watery). Cover and set in warm place (I light the oven temp to 200 and shut off heat, and place in oven about 15 minutes). Will double in size

Place remaining 1/2 cup flour in large bowl. Add YEAST DOUGH, eggs, butter and salt and work well with HANDS, slapping dough on floured board with force and working until dough is smooth and elastic. WORK IN SUGAR AND RAISINS.

Butter well 1-1/2 quart tubular cake pan and add dough (IMPORTANT. . . The dough must not take up more than 1/3 of the pan). Set dough in a warm place again and let rise 1-1/2 hours, or until dough reaches top of pan.

Place in hot oven (at least 425)and bake around 30 minutes (but check)

To make Rum Syrup. Place water and sugar in small saucepan, bring to boil, boil at least 3 minutes and remove from heat. Add Rum. Remove cake from oven, turn over in deep dish (to catch rum syrup) and pour syrup over it. Baste occasionally with syrup while baba is cooling.


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