Baba' al Rum Make a fontana on a pastry board with the remaining flour, a
pinch of salt, the eggs, sugar, butter and fermented dough. Soak the raisins in
lukewarm water, then squeeze out the excess water and add them to the dough.
Pour the mix in a large, buttered, sugar-dusted ring mold and let rise again, in
a warm place, until it doubles in size (it should take approx. one hour). Bake
at 375�F for 45 mins. |
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