Tested till perfect Kugelhopf Baba au Rhum

Kugelhopf Baba au Rhum

Enjoyed at breakfast in Alsace, this bread is also seen on the dessert table. Baba au Rhum is a derivative, and when baked in a kugelhopf or Bundt pan then soaked in rum syrup, it's a spectacular dessert.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2008

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10

Ingredients

  • 2 cups 2cupsdiced peeled appleapples
  • 2/3 cup 2/3cupdark rum
  • 1/2 cup 1/2cupcurrantcurrants
  • 2 tsp 2tspactive dry yeast
  • 2-3/4 cups 2-3/4cupsall-purpose flour
  • 1/2 tsp 1/2tspsalt
  • 1/4 cup 1/4cupliquid honey
  • 5 5eggeggs
  • 3/4 cup 3/4cupunsalted butter, softened
  • 2/3 cup 2/3cupgranulated sugar
  • 1 tsp 1tspvanilla
  • 1/2 cup 1/2cupapricot jam, melted and strained
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In bowl, toss apples, rum and currants; let stand for 30 minutes, stirring occasionally. Drain, reserving rum; set aside.

In small bowl, sprinkle yeast over 1/3 cup (75 mL) warm water; let stand until frothy, about 10 minutes.

In stand mixer and using paddle, mix flour with salt. Add yeast mixture, honey and eggs; mix on low speed until combined, about 2 minutes. Scrape down side of bowl. On low speed, drop in pieces of butter, beating until smooth, about 2 minutes. Fold in apple mixture.

Scrape into well-greased 10-inch (3 L) kugelhopf or Bundt pan, smoothing top. Cover with plastic wrap; let rise in warm place until doubled in bulk, 2 hours.

Bake in bottom third of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 45 minutes, covering with foil if browning too quickly. Let cool in pan for 5 minutes. With skewer, poke holes all over cake.

In saucepan, bring sugar and 1-1/4 cups (300 mL) water to boil, stirring to dissolve. Remove from heat; stir in reserved rum and vanilla. Brush 1/4 cup (50 mL) over cake; invert onto rimmed plate. Pour remaining syrup over top; let stand until cool, 45 minutes. Brush with jam. (Make-ahead: Store in airtight container for up to 24 hours.)

Nutritional Information Per each of 10 servings: about

cal 459 pro 8g total fat 17g sat. fat 10g
carb 66g fibre 2g chol 130mg sodium 156mg

% RDI:

calcium 3 iron 17 vit A 16 vit C 3
folate 49
All rights reserved. Transcontinental Media G.P. © 2014