Arri London wrote:
>
>
> This is a simple recipe from 'La Cuisine Familiale Francaise'
>
> Baba au Rhum
>
>
> 150 g flour
> 2 eggs separated
> 1 packet yeast (or 2 tsp yeast)
> 100 g powdered or superfine sugar
> 100 g butter softened
> 1/2 cup milk
>
<snip>

Could you tell me how large a baba mould one should use? I love baba au
rhum. Luckily, in Japan one can get very good savarin but I'd like to give
making my own a try. Gotta get me some superfine sugar, though!

rona