BABKA AU RHUM

I made this once and it is truly delicious. However, it's a lot of work...too much for me!

Ingredients

• 1/2 c. milk
• 1 pkg. active dry yeast
• 1/4 c. warm water (105 to 115F)
• 1/3 c. sugar
• 1/4 c. butter, softened
• 1 tsp. salt
• 3 eggs
• 2-3/4 c. all-purpose flour, sifted
• 1/4 c. diced mixed candied fruit, chopped
• 1/2 c. dark raisins
• SAUCE:
• 1/2 C. sugar
• 2 tb. golden rum (or orange juice)

Directions

In a small saucepan, heat milk just until bubbles form around edge of pan. Remove from heat and let cool until luke-warm.

Sprinkle yeast over 1/4 c. warm water in large bowl, stirring until dissolved. Add luke-warm milk, 1/3 c. sugar, butter, salt, eggs, and 2 c. flour. With electric mixer at low speed, beat until smooth and well-blended (about 2 min.). Beat in remaining flour with a wooden spoon.

Cover with a towel and let rise in a warm place (85F), free from drafts, until double in bulk, about 1 hour.

Grease very well a 1-1/2 qt. decorative tube mold or a 9" tube pan. Beat candied fruit & raisins into dough. Turn into prepared mold. Cover and let rise until dough is almost to top of mold (50 to 60 minutes).

Meanwhile, preheat oven to 350. Bake babka 30 to 40 minutes or until golden brown.

Now make the sauce: In a small saucepan, combine the sugar, 1/3 c. water and the rum. Bring to boiling, stirring to dissolve sugar.

Immediately after removing babka from oven, prick top all over with a wooden pick. Gradually pour on the sauce. Let stand in pan on a wire rack for 1 hour. Remove from pan. Serve slightly warm. Nice for a brunch or late breakfast.

FOR GIFT-GIVING:
Let cool, then gift wrap. If babka is not served at once, refrigerate, wrapped in foil. Reheat in foil, in 350 oven 40 minutes, or until heated through. Makes 8 servings.

Submitted 6/13/05.
Source: PERSONAL RECIPE FILE
Submitted By: cathy fanizzi
cfanizzi@sover.net
BABKA AU RHUM