Babas Au Rhum With Apricot, Prune And Cranberry Compote Recipe

• 6 Tbsp. lukewarm water
• 1 1/2 tsp active dry yeast
• 1 tsp sugar
• 1 lrg egg, at, room temperature
• 3/4 c. flour
• 2 Tbsp. unsalted butter, at room temperature, cut into 4 pcs
• 1/4 c. raisins
• 1/3 c. dark rum
• 1 x clarified unsalted butter, for brushing moulds Apricot, Prune and Cranberry Compote
• 1/3 c. sugar
• 2 c. water
• 1 x juice from half a lemon
• 1/2 c. dry cranberries
• 1/2 c. dry apricot
• 1/2 c. dry prunes
• 1/2 c. dark rum

1. Preheat oven to 350 degrees F.Position rack in the upper third of the oven.
2. Pour the hot water in to a medium bowl.
3. Sprinkle the yeast and sugar over the water.
4. Add in the egg and stir briefly with a rubber spatula just to mix.
5. Put the flour in a stand mixer fitted with the paddle attachment.
6. Add in the yeast mix.
7. Mix on low speed till the ingredients are just blended.
8. Increase the speed to medium-low and beat for 8 min till the mix is smooth.
9. Add in the butter and beat on low only till the butter is absorbed into the mix.
10. Approximately 1 to 3 min.
11. Remove the bowl from the mixer and cover with plastic wrap.
12. Let the dough rise in a hot place (85 to 95 degrees F) for about 15 min till slightly risen.
13. It won't double.
14. You're looking for a noticeable increase in volume and lightness.
15. While the dough is rising put the raisins or possibly currants in a small bowl and pour over just sufficient dark rum to cover.
16. Brush 8 charlotte moulds with clarified butter and place on a jelly-roll pan.
17. Set aside.
18. When the dough has risen, drain the raisins.
19. Reserve the rum.
20. Stir the raisins into the dough with a rubber spatula.
21. Fill the moulds halfway with the dough.
22. Let the dough rest in a hot place till the dough rises and fills the moulds.
23. It takes about 30 min.
24. Bake the risen babas for 20 min or possibly till they are golden brown.
25. The babas will shrink slightly from the side of the moulds and can be removed easily.
26. Unmould the pastries onto a cooling rack.
27. The babas can be made ahead to this point, wrapped airtight and frzn for about 3 weeks.
28. Once the babas have cooled slightly, spoon hot fruit compote over the top.
29. Serve with whipped cream.
30. Apricot, Prune and Cranberry Compote:Soak dry apricots, cranberries and prunes in rum for 20 min.
31. In a saucepan over medium heat, dissolve sugar into water.
32. Add in soaked fruit and rum to sugar mix.
33. Cook the mix till reduced by half.
34. Add in lemon juice.

water, active dry yeast, sugar, egg, flour, unsalted butter, raisins, dark rum, butter, sugar, water, lemon, cranberries, apricot, prunes, dark rum

Taken from cookeatshare.com/recipes/babas-au-rhum-with-apricot-prune-and-cranberry-compote-72772 (may not work)