Raisins Au Rhum 3 Recipes

BABA AU RHUM

Steps:

• First, in advance, before you start making the dough, soak the raisins in rum and make sure the butter has softened to room temperature consistency. Next, combine the dry and fresh yeast with warm water and leave aside.
• To make the dough, mound the flour on the working surface, shape a well in the mound of flour, and add sugar, a pinch of salt, two eggs, and the yeast mixture into the well. With a wooden spatula, mix the ingredients until they are combined.
• Now, incorporate two more eggs into the dough by first adding one egg, then working it in - repeat the same with the second egg. Last, add the softened butter and work the dough until it becomes elastic, then incorporate the dried raisins; set aside the rum from the raisins for later and let the dough rise in a warm place.
• Brush 16 dariole molds - or individual ring molds - with melted butter, fill with the risen dough and bake in an oven preheated to 200°C (400°F) for 15-20 minutes. When baked, take it out onto a rack and leave to cool.
• Prepare a wire rack on which you will transfer the drained babas and leave them to cool; make sure there is a dish under the wire rack to collect the extra liquid. Then, make a syrup from water and sugar and when boiled, submerge the individual babas in the boiling syrup until no more air bubbles are released. Take out, and place onto the prepared wire rack. Let them cool completely.
• Now place the babas in the reserved rum and let them absorb the liquid by repeatedly spooning the rum over them.
• Serve with whipped cream - filled or topped, fresh fruit, or a few decorative rum-soaked raisins.

BABA AU RHUM

Steps:

• Prepare the dough: Put yeast and sugar in a medium bowl and stir in ¼ cup lukewarm water. Leave for 10 minutes, until mixture is bubbly. Add eggs and salt to the yeast mixture, and whisk together.
• In a medium mixing bowl, work the butter into the flour until the mixture resembles wet sand. Add the egg-yeast mixture and drained raisins, and beat with a wooden spoon, mixing well to make a soft, sticky dough. (Alternatively, prepare the dough in a stand mixer.) Cover bowl and let dough rise in a warm place until doubled, about 1 hour.
• Butter 2 mini-muffin tins or 12 mini ramekins. Uncover dough, dust lightly with flour and turn out onto a clean work surface. Add flour as necessary to make dough manageable and knead lightly to make a large, slightly sticky ball. Cut the dough into 12 pieces of equal size (about 2 ounces/55 grams). Dust each with flour, roll each into a ball and place in muffin tins or ramekins. Cover loosely and let rise until doubled, about 30 minutes.
• Meanwhile, make the syrup: Put honey, sugar, cinnamon, cloves, cardamom and orange zest in a medium saucepan. Add 1 1/2 cups/360 milliliters water and bring to a boil, stirring to dissolve. Lower heat to a gentle simmer and cook for 10 minutes. Stir in vanilla and rum, turn off heat and let syrup cool to room temperature.
• Heat oven to 375 degrees. Bake babas until lightly browned on top, 15 to 20 minutes. Turn babas out of their molds and onto a baking sheet, and return to the oven for 5 minutes to brown all over, as necessary. Remove and cover babas with a clean towel to keep them soft. (Store, cooled, in an airtight container at room temperature if making in advance.)
• About 2 hours before serving, place babas, top-side down, in a deep baking dish. Pour syrup over and let soak. Turn babas over a few times in syrup - they should get quite soggy.
• Prepare the whipped cream: With a whisk, hand-held beaters or in a stand mixer, whip cream to very soft peaks. Add sugar and whip lightly, leaving mixture soft.
• To serve, place one or two babas in a low soup plate. Spoon over a little more syrup, and splash on about a tablespoon of rum. Serve a big spoonful of whipped cream on the side. If desired, garnish with a strip of orange zest, plucked from the syrup.

RAISINS AU RHUM [3]

Steps:

• Rincer brièvement les raisins secs. Les mettre dans un bocal aux 3/4 de la hauteur. Mettre de la vanille à volonté, en gousse ou en poudre. Rajouter le rhum jusqu'en haut du bocal. Après 24 heures, les raisins auront gonflé. Éventuellement rajouter du rhum si besoin. Servir après 2 semaines. Soit mettre les raisins dans des gâteaux, crêpes etc, ou les servir tels-quels avec de la glace vanille.