The rum baba recipe is associated with pastries that were popular in Soviet times. He is of French origin. Many people are concerned about the question - how to cook rum baba in such a way that it is soft, moist and well-soaked. Because the dry product is not so attractive. Let's look at the recipe in detail

Rum baba recipe. Ingredients

The number of products is designed for twelve rather large products. The recipe will be in two parts. For the first part, the preparation of the dough, you need to take three hundred grams of flour, a pinch of salt, a tablespoon of sugar, half a glass of milk, yeast, two hundred and twenty-five grams of eggs, seventy grams of melted butter and twenty grams of honey. Baking products is just the first step. Then they need to be soaked in syrup, and to top it off, prepare the icing for the rum baba - this is what will give it a unique taste, which the inhabitants of the USSR still remember with nostalgia. For syrup from one liter of water, you need to take four hundred grams of sugar, one lemon and one orange, two natural vanilla pods and rum to taste. You can add fifty or one hundred grams of alcohol, its amount is not limited and depends only on your preferences. Rum is desirable to take light. Vanilla is replaced with vanilla sugar or a chemical equivalent.

Rum baba recipe. Syrup

Remove the zest from the citrus fruits and temporarily set aside. Cut the fruits themselves large enough and immerse in warm water with sugar and vanilla. Do not let the syrup boil - just heat it well. Then cool and pour rum into the cooled liquid. Optionally, in addition to vanilla, you can flavor the syrup with almond or citrus essence.

Rum baba recipe. Dough and impregnation

Pour salt, sugar, zest into flour and stir in honey. If the yeast is fresh - they need to be diluted in milk, dry ones should be prepared according to the instructions on the package. Add butter, eggs (one at a time, based on the fact that one egg weighs about fifty-five grams) and melted butter in advance to the flour.

Knead for about five minutes, and then gradually add milk and yeast to the mixture. Continue to knead the dough until it is almost no longer sticky and becomes viscous. Pour into large cupcake tins. In order to get uniform products, you can use a confectionery syringe with a large nozzle. Forms need to be approximately 40% complete. Then the dough should be at a distance - while it will rise approximately to the edge of the form. In an oven heated to two hundred degrees Celsius, rum women should spend about forty minutes. Naturally, it is better to control the state of the test. Can be turned over during baking: it is desirable that the products are evenly browned on all sides. In the context, they should have a spongy structure. Immerse in very warm (but not hot) syrup for 20 minutes. In the process of impregnation, the women will swell a little. Place them on a wire rack to drain excess syrup. For glaze, use sugar fudge or apricot jam warmed with vanilla and rum.

1. In a small bowl, mix raisins with rum. Melt 1 tbsp. l. butter and grease the inside of a 5 tbsp rum baba mold. (16x9 cm) with a tube in the middle. Carefully lubricate all the curves of the form. Heat the milk to 43-46°C and pour it into the bowl of a stand mixer fitted with a paddle attachment. Add yeast and sugar and leave for 5 minutes.
2. With the mixer on low speed, first add the eggs, then the flour, salt and the remaining 4 tbsp. l. butter. Raise the speed to medium-high and beat for 5 minutes. Remove the dough from the sides of the bowl and nozzle and shape it into a ball. It will be very soft. Cover the bowl with a damp towel and leave the dough to rise for about 1 hour until it doubles in size.



3. Drain the rum from the raisins. Stir the raisins into the batter with a spatula and spoon into the prepared pan. Smooth the surface of the dough, cover the pan with a damp towel and leave to rise until the dough reaches the edges of the pan, 50 minutes to 1 hour.
4. Meanwhile, preheat the oven to 190°C and prepare the rum syrup.
5. Bake baba for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then shake the baba out of the mold onto a baking rack set over a baking sheet. Pour the rum syrup over the warm cake in a slow stream, allowing it to be completely absorbed. The liquid will soak into the cake, so be sure to use all of the syrup.


6. Heat apricot jam with 1 tbsp. l. water until it becomes liquid, strain through a sieve and spread on the rum baba. Serve by filling the center of the cake with whipped cream, and place a separate cup of whipped cream next to it.

7. Rum syrup

   Combine sugar and 1.5 tbsp in a small saucepan. water and cook over high heat until the sugar dissolves. Pour into a heat-resistant 1 liter measuring cup. and let cool. Add rum and vanilla.

   Whipped cream

   Whip the cream in the bowl of a stand mixer fitted with a whisk attachment. When they start to thicken, add the sugar and vanilla and continue beating until stiff peaks form. Don't over-whip the cream or you'll end up with butter!

Perhaps the most delicious and most desired bun of my Soviet childhood - very rich, very sweet, with the same snow-white sugar cap, soaked in syrup to such an extent that when it was sold, it was certainly wrapped in some kind of piece of paper, or even just a check ... Today , unfortunately, they are practically not baked (((But fortunately, there are GOSTs, norms and you can try and cook rum women at home! And believe me, this is not so scary and not as troublesome as it might seem at first glance, but the women will turn out even tastier than in childhood!))) Try it!

For the recipe you will need:

(for 16 rum women weighing just over 50 g (before impregnation))

For steam:

212 g premium wheat flour (cooked with Sokolnicheskaya)

5 g dry instant yeast (cooked with SAF instant in a golden pack, designed specifically for rich pastries)

For test:

All dough

200 g of premium wheat flour (cooked with Sokolnicheskaya)

103 g butter or margarine 82% fat

105 g sugar

82 g chicken eggs (2 very small or 1 very large)

¼ teaspoon salt

A few drops of vanilla essence or a packet of vanilla sugar to flavor the dough

52 g raisins (if the raisins are dry, they must first be steamed until soft)

For impregnation:

240 g sugar

Fragrance of your choice - dessert wine, rum essence, cognac ... you can do without fragrance at all

For sugar fondant:

500 g sugar

160 - 170 g water

About 1 teaspoon lemon juice

COOKING:

For dough, mix flour with yeast. Gradually adding warm water, knead a soft dough.

Round the dough, cover and leave warm for 3-4 hours for fermentation. You can ferment the dough based on time, or you can before the start of settling: in the process of fermentation, the dough will first increase in volume, grow, and then its surface will be covered with bursting bubbles and it will begin to reverse movement, and the middle will sink first of all, which will be a sign of its readiness or, as they say, its ripeness.

Add salt, sugar, flour, vanilla sugar or essence shaken with egg to the fermented dough and knead a soft dough.

Knead the kneaded dough for 2 - 3 minutes, and then knead the softened butter in small portions.

As a result, you should get a very soft moving dough.

Put the dough on a dry (without flour) table and knead well until smooth and homogeneous. Since the dough is of a soft consistency, it is convenient to knead it according to French technology: pick up the dough - stretch it as much as possible - fold it - turn it over, pick it up again - pull it out - fold it - turn it over and knead in the same order for 5 - 7 minutes. Stir raisins into the prepared dough.

Lightly grease the bowl with vegetable oil, put the dough, round and refrigerate for 1 hour. After an hour, remove the dough, put it on the desktop and knead for another 1 - 2 minutes, round it, cover and put it in the refrigerator again for another 1 - 1.5 hours.

Put the finished dough on a table dusted with flour (do not take a lot of flour, only the minimum necessary to work with the dough) and divide depending on the volume of the molds. I divided into 16 equal parts weighing about 55 g.

Round the pieces of dough.

Lubricate the forms with either vegetable or butter. If you're using butter, dust the top with more flour as butter contains a lot of liquid.

Lay out the dough (knot down). Flatten, compact. The dough should take up about 1/3 of the entire volume of the form.

Cover the molds with the dough and leave warm until doubled in volume (about 1.5 hours).

Before baking, very carefully so as not to upset the dough, brush the top with a beaten egg.

Bake in an oven preheated to 210 C until golden brown (usually about 45 minutes, but mine was baked much earlier, so do not rely entirely on time - watch for golden brown and bake until dry).

After baking, let cool slightly in the molds, and then remove, put the narrow side down and leave for 2 to 4 hours to cool completely.

Turn the narrow side up and leave to dry for 4 to 8 hours.

For syrup, pour sugar into a saucepan, add water, when heated, achieve complete dissolution of sugar, then bring the mixture to a boil and cook for 2-3 minutes (up to 103 C), remove from heat and let cool completely. Add the flavoring of your choice to the cooled syrup. Before soaking, you can warm the syrup a little (to pleasantly warm).

For lipstick, pour sugar into a separate saucepan, add the required amount of water and, with gentle heating and vigorous stirring, achieve complete !!! (until a single crystal) dissolving sugar. If suddenly the sugar does not dissolve in any way, you can add a little more water, since the amount of water is not decisive here, you can do more than that indicated in the recipe, you just have to boil longer. It is very important that by the beginning of the boil all the sugar is completely dissolved. after the start of boiling, it is no longer possible to interfere with the sugar solution. Before boiling, with a brush dipped in water, wash off the splashes of sugar syrup from the inner walls of the pan, cover the pan with a lid and cook the syrup over high heat under the lid for the first 2-3 minutes. Next, remove the lid and cook at a vigorous boil to about 108 C, add lemon juice and cook further to 115 - 117 C or until a test for a soft ball. Remove the pan from the heat and cool quickly to about 60 C. Beat the chilled syrup with a mixer or spatula until a white sugar fondant forms. Don't overbeat! Cover the lipstick so that it does not dry out, and leave it to stand until morning.

Prick the dried dough blanks for rum women on the thin side with a toothpick or other stick.

Dip for +- 10 seconds in warm syrup (narrow side down).

Put the soaked baba with the narrow part up and let stand for 5-7 minutes so that the syrup is evenly distributed.

Gently heat the lipstick to a liquid state (up to about 50 C). Heat it up either in a water bath or in the microwave with pulses - turn it on for a couple of seconds - take it out, stir it - again for a couple of seconds - stir it again, etc. in the same order until the lipstick becomes liquid. If necessary, lipstick can be diluted with a small amount of warm water (if it is thick), you can dye it with dyes ...

Glaze the soaked baba with sugar fondant.

Happy tea drinking!

My duty (from the age of five) in the family was to buy bread. Bread is by itself, but for change ... For change, you bought either a bouchette, or a saika with raisins, or She ... Soft. Porous. Fragrant. Soaked through with sugar syrup. Baba. While slowly crawling to the house, you savor every bite, and then you lick your fingers in an absolutely unsanitary way.

So let's try to grow it ourselves. We take:

280 gr. flour

2 tbsp Sahara

3-4 tbsp milk/water

100 gr. butter

1 tbsp yeast

Raisins, orange/lemon zest (optional)

Warm up milk/water

we dilute the yeast in it and set it aside for now.

Eggs with sugar and a pinch of salt

mix thoroughly

add yeast

mix. Sift the flour there

and knead the dough thoroughly.

Throw in warm oil

Hands (it somehow turns out more evenly. Yes, and for some reason it tastes better :)) knead. At this stage, you can add optionals :)

It smells delicious, but it's not a woman yet. It's still a trifle :) We wrap it with plastic wrap, wrap it in a blanket (so as not to freeze) and put it in a warm, draft-free place for about an hour.

During this time, she will double in size and turn into a pretty plump girl.

Which is carefully placed in greased molds at about 1/2 the height (or one large mold)

cover with a towel and let it recover for about 40 minutes. The oven will just warm up to 200 "C

We put it there for 20 minutes (until the tan becomes golden brown)

While she is sunbathing there, prepare the syrup:

Pour a glass of sugar and a pinch of salt into a saucepan (C)

Pour in 2 cups of water

Bring to a boil and reduce by 1/3

You can stop there, but "Ostap suffered" and 5 tbsp went into the syrup. sea ​​buckthorn jam

Instead of jam, you can add vanillin / vanilla sugar.

Remove from heat and pour in 50 gr. dark rum/good smelly cognac

Babs are ready

it remains only to drink them. We shake out the women's Chin on a towel, prick each one from below and on the sides with a fork. In the molds where the women were baked, pour half the syrup

and carefully lower the women there.

We put the whole thing in a warm place for 40 minutes. I put it back in the oven, already turned off, but not yet completely cooled down.

After 40 minutes, put on the plates booty up, pour the remaining syrup and let stand for 15-20 minutes.

And that's it, the Drunk Woman, she is Rum Baba, is ready :)

Bon Appetit! May peace be with you and a piece of something delicious :)

PS: if someone does not like the specific aroma of yeast, then you can squeeze a little lemon juice into the dough - it will remove this specificity :)

PS: Approved by impartial babkontrol

It seems that quite recently, the dessert under the sonorous name "Rum Baba" was extremely popular, but today this pastry is rapidly forgotten. A rich cake soaked in fragrant syrup and doused with sweet fudge simply does not deserve such a sad fate.

Try to cook a rum delicacy according to a traditional Soviet recipe, and you will certainly see that this dish should by no means be written off from culinary accounts.

Rum baba recipe

Dough Ingredients:

• Dry yeast (5 grams)
• Filtered water (150 ml)
• Sifted flour (210 grams)

For test:

• Butter (100 g)
• Chicken eggs (3 pcs.)
• Sifted flour (1 cup)
• Vanilla sugar (10 g)
• Raisins (quarter cup)
• Sugar (half a cup)
• Salt (quarter teaspoon)

For impregnation:

• Water (240 ml)
• Sugar (240 g)
• Rum essence (to the taste of the cook)

For fondant:

• Lemon juice (1 tsp)
• Sugar (half a kilogram)
• Water (160 ml)

How to cook rum baba

1. Let's start with the dough. We combine wheat flour with yeast, then gradually introduce warm (in no case hot) water. The dough should be smooth, sticky and soft.

2. We cover the cup with the dough with a towel - so as not to wind. She would spend the next three to four hours in comfortable warmth.

3. Having found that the dough has grown significantly in volume and even began to fall off, we proceed to the next step: kneading.

4. Soften the chilled butter at room temperature. We wash the raisins several times, after which we pour a glass of boiling water - so it will quickly soften.

5. Break the eggs into a bowl and stir gently. According to the standard, 1.5 eggs should be added to the dough, that is, exactly half. They will be followed by salt and sugar, vanilla sugar, and flour. Knead everything until completely homogeneous.

6. Put soft butter - it should completely merge with the dough.

7. Roll out the dough onto the countertop and knead vigorously - as a result, it will become lush and plastic.

8. Lightly dry the strained raisins on a napkin and put them in the baking base. Next, the dough must again be returned to the bowl, covered with a towel and put in the refrigerator for an hour.

9. After this period, knead again and cool for another couple of hours.

10. We process molds with vegetable oil. We place it on a baking sheet and fill it evenly with dough (it should occupy about half the volume of the forms).

11. Cover the blanks with a towel and leave on a baking sheet for 1.5 hours. Later, when the dough rises, grease the tops of the products with an egg and preheat the oven at 210 degrees.

12. Finally, place the baking sheet in the hot oven. Rum women are baked for about 45 minutes, we test the readiness with a toothpick.

13. Ready-made pastries are slightly cooled in molds, and then finally cooled outside.

14. For impregnation, heat the water with sugar in a saucepan. Bring to a boil and keep on the stove for another two minutes. After cooling, add fragrant rum essence.

15. Dip each cupcake into the syrup from the side of the bottom. Hold for a few seconds; If desired, you can make holes with a toothpick to absorb more syrup. At the end, we lay the rum women tops down.

16. Make fudge: boil water with sugar again, be sure to remove the foam. Sweet grains should completely disappear, the mixture is boiled down for a few more minutes.

17. Pour lemon juice. Stir thoroughly and continue cooking over low heat until the syrup is ready. Next, it must be cooled to 50-60 degrees - in room conditions, this will take about fifteen minutes.

18. Beat the syrup with a mixer until white and dense. The fondant should not be runny or sticky!

19. We cover the bottoms of the cupcakes with the resulting icing. The treat is ready!

You can experiment with fudge and impregnation for a rum woman as you like.

• vanilla impregnation. For vanilla impregnation, hot sugar syrup is combined with a quarter of a spicy vanilla pod, and after cooling, a small amount of vanilla liqueur is introduced.
• coffee impregnation. Coffee impregnation is also prepared on the basis of sugar syrup (60 grams of granulated sugar + 6 tablespoons of water). In this case, a couple of tablespoons of strongly brewed espresso coffee is added to 1 glass.
• Cognac impregnation. The combination of cognac and cherry syrup will not leave anyone indifferent! Mix a couple of tablespoons of alcohol with a glass of water and 60 milliliters of syrup. Heat on the stove, add 2 tablespoons of sugar and continue to cook for three minutes after boiling.
• Honey impregnation. And also impregnation for baking is honey: 150 grams of honey must be combined with two tablespoons of lemon juice, then the composition is brought to a boil and boiled over low heat for about five minutes - until thickened. Before soaking the cupcakes, the mass is cooled to a warm state - by the way, this rule applies to all varieties of syrups. Alcohol (or the corresponding essence) is added to taste.
• Chocolate impregnation. For chocolate impregnation, you need to make traditional sugar syrup (sugar + water in equal parts - one tablespoon each), and then add 4 beaten chicken yolks. After the next beating, the composition is replenished with liquid chocolate (melt a couple of tiles in a water bath), as well as fresh whipped cream in an amount of 300 milliliters. Ready impregnation should be cooled.
• chocolate fondant. Rum baba fudge can also be chocolate. Combine 10 tablespoons of regular or cane sugar with 6 tablespoons of cocoa powder. Mix thoroughly, then stir in milk (3/4 cup) and melted butter (100 grams). After boiling, the fire should be reduced, and the mass should be stirred periodically. Thickened fudge is recommended to cool to 40 degrees.
• The easiest way to diversify the taste of rums is to use any fruit or citrus syrup (apple, apricot, lemon, orange).

Juicy, melting rum baba can be decorated with colored confectionery powder or grated citrus zest. Bon Appetit!