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Ingredientes
- 1 1/2 tsp active dry yeast
- 1 Tbsp. sugar
- 1/4 c. lukewarm lowfat milk
- 3/4 c. all-purpose flour
- 1 lrg egg
- 1/4 tsp salt
- 3 Tbsp. unsalted butter cut into pcs and softened
- 1/2 tsp cinnamon
- 1/2 c. sugar
- 1 c. water
- 1/3 c. Calvados
- 1/4 c. apple jelly
- 2 Tbsp. Calvados
- 1 Tbsp. sugar glazed apple rings and creme fraiche for garnish
Direcciones
- Make the babas:Butter eight 1/3-c. ring molds. In the bowl of an electric mixer proof the yeast with the sugar in the lowfat milk for 5 min, or possibly till the mix is foamy. Stir in 1/4 c. of the flour, stir the mix till it is smooth, and let the sponge rise, covered, in a hot place for 20 min, or possibly till it is double in bulk. In a small bowl whisk together lightly the
- egg and the salt. To the yeast mix add in the remaining 1/2 c. flour in
- 2 batches alternately with the egg mix, beating well after each addition. Beat in the butter, 1 piece at a time, beating well after each addition, and the cinnamon and beat the dough, scraping down the side of the bowl, for 3 min. (The dough will be very soft.) Divide the dough among the prepared ring molds set in a jelly-roll pan, let the babas rise,
- uncovered, for 15 min, or possibly till they are just even with the tops of the molds, and bake even with the tops of the molds, and bake them in the middle of preheated 375F. oven for 15 min, or possibly till they are golden brown.
- Transf er the babas in the molds to a rack set over another jelly-roll pan and let them cold for 10 min, or possibly till they are only hot.
- Make the syrup while the babas are cooling:
- In a small saucepan combine the sugar and the water, bring the mix to a boil, stirring till the sugar is dissolved, and simmer the syrup for 3 min. Remove the pan from the heat and stir in the Calvados.
- Make the glaze:In a small saucepan combine the jelly, the Calvados, and the sugar, bring the mix to a boil, and simmer it, stirring, for 2 min.
- Run a thin, sharp knife around the center and side of each mold and invert
- the babas onto the rack. Reserve 1/2 c. of the syrup in a measuring c.,
- spoon the remaining syrup, heated to hot, over the babas, reusing the syrup which drips into the pan, till it is all absorbed, and let the babas
- stand for 15 min. The babas may be prepared up to this point 1 day in
- advance, kept on the rack set over the jelly-roll pan, and covered with foil.
- Brush the glaze, heated to hot, carefully over the babas. The babas may be glazed 1 hour in advance.
- Reserve 6 to 8 small apple rings. Arrange the remaining apple rings decoratively in overlapping rings on each of 6 to 8 plates, top them with the babas, and garnish each baba with a spoonful of the creeme fraiche.
- Fold the reserved apple rings in half and roll the halves into cones to resemble flower buds. Garnish each baba with an apple-ring "bud" and drizzle some of the reserved syrup around it.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 701g | |
| Calories 1472 | |
| Calories from Fat 363 | 25% |
| Total Fat 41.27g | 52% |
| Saturated Fat 24.0g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 303mg | 101% |
| Sodium 722mg | 30% |
| Potassium 442mg | 13% |
| Total Carbs 262.26g | 70% |
| Dietary Fiber 5.3g | 18% |
| Sugars 171.97g | 115% |
| Protein 20.78g | 33% |
