Kugelhopf Baba au Rhum

By The Canadian Living Test Kitchen

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This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	459459 cal
pro	8 g8g pro
total fat	17 g17g total fat
sat. fat	10 g10g sat. fat
carb	66 g66g carb
fibre	2 g2g fibre
chol	130 mg130mg chol
sodium	156 mg156mg sodium
% RDI:	-
calcium	33 calcium
iron	1717 iron
vit A	1616 vit A
vit C	33 vit C
folate	4949 folate

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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.

Ingredients

2 cups diced peeled apples 2 2cups cupsdiced peeled appleapples
2/3 cup dark rum 2/3 2/3cup cupdark rum
1/2 cup currants 1/2 1/2cup cupcurrantcurrants
2 tsp active dry yeast 2 2tsp tspactive dry yeast
2-3/4 cups all-purpose flour 2-3/4 2-3/4cups cupsall-purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 cup liquid honey 1/4 1/4cup cupliquid honey
5 eggs 5 5eggeggs
3/4 cup unsalted butter , softened3/4 3/4cup cupunsalted butter, softened
2/3 cup granulated sugar 2/3 2/3cup cupgranulated sugar
1 tsp vanilla 1 1tsp tspvanilla
1/2 1/2cup cupapricot jam, melted and strained

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.)

Source : Canadian Living Magazine: October 2008