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La Belle Cuisine - More Bread Recipes
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Babas au Calvados with
Glazed Apple Rings
 
"The smell of good bread baking, like the sound of
lightly flowing water,
is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher,   The Art of Eating
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Babas au Calvados with Glazed Apple Rings
Gourmet October 1992
For the babas:
1 1/2 teaspoons active dry yeast
1 tablespoon sugar
1/4 cup lukewarm milk
3/4 cup all-purpose flour
1 large egg
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into pieces and softened
1/2 teaspoon cinnamon
For the syrup:
1/2 cup sugar
1 cup water
1/3 cup Calvados
For the glaze:
1/4 cup apple jelly
2 tablespoons Calvados
1 tablespoon sugar
Glazed apple rings and crème fraîche for garnish
Make the babas: Butter eight 1/3-cup ring molds. In the bowl
of an electric mixer proof the yeast with the sugar in the milk for 5 minutes, or until
the mixture is foamy. Stir in 1/4 cup of the flour, stir the mixture until it is smooth,
and let the sponge rise, covered, in a warm place for 20 minutes, or until it is double in
bulk. In a small bowl whisk together lightly the egg and
the salt. To the yeast mixture
add the remaining 1/2 cup flour in 2 batches alternately with the egg mixture, 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
minutes. (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 minutes, or until 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 375-degree F. oven for 15 minutes, or until they are golden. Transfer
the babas in the molds to a rack set over another jelly-roll pan and let them cool for 10
minutes, or until they are
only warm.
Make the syrup while the babas are cooling: In a small
saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the
sugar is dissolved, and simmer the syrup for 3 minutes. 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 mixture to a boil, and simmer it, stirring, for 2
minutes. Run a thin, sharp knife around the center and side of each mold and invert the
babas onto the rack. Reserve 1/2 cup of the syrup in a measuring cup, spoon the remaining
syrup, heated to warm, over the babas, reusing the syrup that drips into the pan, until it
is all absorbed, and let the babas stand for 15 minutes. 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 warm, 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 crème fraîche. 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.
Glazed Apple Rings
4 Red Delicious apples
2 tablespoons unsalted butter, softened
1/2 cup fresh lemon juice
about 3 tablespoons sugar for sprinkling the apple rings
Core 2 of the apples and cut them crosswise with a hand-held slicing
device into 1/8-inch-thick rings, discarding the ends. Butter a jelly-roll pan with 1
tablespoon of the butter and in it arrange the apple rings in one layer. Pour 1/4 cup of
the lemon juice over the apple rings, turn the rings to coat them with the juice, and
broil them under a preheated broiler about 4 inches from the heat for 6 minutes, or until
the edges just begin to turn golden. Sprinkle about 1/4 teaspoon of sugar over each ring,
broil the rings for 2 minutes more, or until they are glazed and golden, and transfer them
to another jelly-roll pan to cool. Make more glazed apple rings in the same manner with
the remaining apples, butter, lemon juice, and sugar. The glazed apple rings may be made 3
hours in advance, kept covered loosely at room temperature, and, if desired, reheated,
arranged decoratively into 6 clusters of overlapping rings, in a buttered jelly-roll pan
in a preheated 350-degree F. oven for 10 minutes before serving.
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