Airy Rum Baba Alsatian Style with Raisins and Almonds
Baking and Desserts | French cuisine
⏳ Time
2 hours
🥕 Ingredients
14
🍽️ Servings
12
Description
Airy Rum Baba Alsatian Style with Raisins and Almonds
Ingredients
- Raisins - 3.5 oz
- Rum - 1 fl oz
- Wheat Flour - 17.6 oz
- Milk - 4 fl oz
- Butter - 6.3 oz
- Dry yeast - 0.4 oz
- Sugar - 4.2 oz
- Salt - to taste
- Nutmeg - a pinch
- Lemon - 1 piece
- Whole egg - 2 pieces
- Chicken Egg - 2 pieces
- Chopped almonds - 16 pieces
- Powdered Sugar - 2 tablespoons
Step by Step guide
Step 1
Wash the raisins and soak them in rum for 1 hour in a warm place.
Step 2
Dissolve the yeast in warm milk.
Step 3
Sift the flour, mound it up, make a well in the center, and pour in the yeast. Mix in a little flour, then let the sponge sit for 15 minutes.
Step 4
Cream the softened butter with sugar, salt, nutmeg, yolks, and eggs. Combine with the sponge and knead the dough. Place in a warm place for 30 minutes.
Step 5
Preheat the oven to 356°F. Grease a cake pan with fat and dust the sides with flour. Carefully arrange the almonds at the bottom of the pan. Pour in the dough and smooth it out, leaving it for 15 minutes.
Step 6
Bake for 45 minutes. Remove from the pan and let cool. Dust with powdered sugar.
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