Make delicious homemade cakes with this baba frosting. This glaze is not very difficult to prepare, but it turns out to be very beautiful, shiny and truly snow-white. After hardening, the glaze has no sugar grains, it remarkably protects the rum woman from premature drying and makes it look elegant and festive. To prepare a citric acid solution for this recipe, you need to dilute 1 teaspoon of citric acid in 2 teaspoons of hot water.

Ingredient List

• water - 8 tbsp. spoons
• sugar - 6 tbsp. spoons
• citric acid solution- 10-12 drops

Cooking method

Take a small container, add sugar and water. Stir and put on moderate heat. Cook until mass, like on a protein custard. The desired syrup consistency is usually achieved at a temperature of 117-118 degrees. In this case, a thermometer will help you out, but it is quite possible to use a sample on the ball. To carry out this test, you need to take a drop of syrup and drop it into a glass of cold water. Taste the syrup with your fingers and if it easily forms into a soft ball, the syrup is ready.

Immediately drip citric acid into the syrup, stir quickly, remove the syrup from the stove, put it in a bowl of cold water and let it cool slightly, stirring it constantly with a wooden spoon. When the syrup has cooled to room temperature, remove it from the bowl of water and continue stirring. Stir, grabbing the syrup from the sides and bottom, without leaving a single piece unmixed. At first, the syrup will be quite difficult to give in to stirring, but then it will become more plastic and cloudy.

Stir for about 5-10 minutes until you get a liquid, like sour cream, snow-white and very pliable mass. Beat for about 2-3 minutes more and can be used to make baba.

The glaze for the baba is ready!

My responsibility (from about five years old) in the family was to buy bread. Bread, it goes without saying, but for change ... For change, either a bushette, or a raisin crust, or She ... was bought for change ... Soft. Porous. Fragrant. Soaked in sugar syrup. Baba. While you slowly crawl home, savor every bite, and then lick your fingers absolutely unsanitary.

Therefore, we will try to grow it ourselves. We take:

280 gr. flour

2 tbsp Sahara

3-4 tablespoons milk / water

100 g butter

1 tbsp yeast

Raisins, orange / lemon zest (optional)

We heat milk / water

dilute yeast in it and set it aside for now.

Eggs with sugar and a pinch of salt

mix thoroughly

add yeast

mix. Sift flour there

and knead the dough thoroughly

Throw in warm oil

With our hands (it somehow turns out more evenly. And for some reason it tastes better :)) we knead. At this stage, you can add options :)

It smells good, 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 little girl.

Which we carefully put in oiled molds about 1/2 of the height (or one large mold)

cover with a towel and let us come to our senses for 40 minutes. The oven will just heat up to 200 "C

We put it there for 20 minutes (until the tan turns golden brownish)

While she is sunbathing there, let's prepare the syrup:

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

Fill with 2 glasses of water

Bring to a boil and boil 1/3

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

Vanillin / vanilla sugar can be added instead of jam.

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

The women are ready

it remains only to get them drunk. Shake the women out on a towel, prick each one from the bottom and sides with a fork. Pour syrup halfway into the molds where the women were baked

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 had time to cool down completely.

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

And that's it, Drunk woman, she's Rum Baba, ready :)

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

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 Babcontrol

In Russia, women were called tall and loose sweet pastries made from yeast dough, which outwardly resembled muffins. Vanilla and raisins were often added to them, and the finished products were sprinkled with powdered sugar or covered with fondant. Rum baba, which is a cake soaked in rum syrup, was especially popular in Pskov, Novgorod and Smolensk regions. Once upon a time, these muffins were baked in pots and cauldrons - hence the classic form of rum babies. There is a legend that the dessert was accidentally invented by a Polish king, who was so outraged by the dryness of the biscuit that he dipped it in wine. It turned out tasty, juicy, fragrant, and other pastry chefs followed his example.

How to cook baba

Thanks to the French pastry chefs, the simple recipe has been slightly modified, and now these pastries have turned into a delicious dessert that is usually served on the Easter table. In some European pastry shops, muffins are not just dipped in rum, but generously soaked, so you can even get drunk after tasting. Of course, such products are not offered to children - non-alcoholic sugar syrup is prepared for children.

First, a sponge-free dough is kneaded, which is lighter and thinner than usual - it should be slightly thicker than for pancakes. Interestingly, the French used brioche dough, French buns for the baba. Raisins soaked in water or cognac must be added to the dough, and after baking, the products are soaked in syrup and covered with sugar fondant, chocolate or cream.

How to bake a baba at home: secrets and subtleties

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How to make babas light, airy and tasty? When kneading the dough, handle it very carefully, delicately and carefully, do not shake the baking tins or slam the oven doors. Baba should turn out to be lush and porous, not resembling a flat, settled biscuit. Before adding the raisins, lightly roll them in flour so that the dough does not become wet, because then its consistency will change and the finished baked goods may turn out to be damp. For a variety of taste, lemon zest, vanilla, spices, nuts or poppy seeds are added to the dough, and you can soak a baba not only with alcohol, but also with fruit syrup. It is best to pierce the baked goods with a toothpick several times before soaking - this will soak it faster. By the way, experienced pastry chefs say that it is best to immerse the muffins in the syrup the next day.

Baba Rum: a recipe at home

If you want to bake a real one, this step-by-step photo recipe will help you master this art, and the result will be worth it! Try it and see for yourself.

Ingredients: for the dough: milk - 180 ml, dry yeast - 6 g, butter - 75 g, wheat flour - 480 g, sugar - 50 g, eggs - 5 pcs., Raisins - 80 g, salt - on the tip of a knife; for syrup: water - ¾ glass, sugar - 100 g, rum - 2 tbsp. l., lemon juice - 2 tsp; for fondant: sugar - 50 g, vinegar 9% - ¼ tsp, lemon juice - 1 tsp, water - 2 tbsp. l., butter - 0.5 tsp.

Cooking method:

1. Heat the milk and dissolve the yeast in it.

2. Add half of the recipe flour to the milk and mix well.

3. Cover the dough with cling film or napkin, put it in a warm place until the first bubbles appear.

4. Finely grind the butter and sugar.

5. Add eggs (one at a time) to the butter / sugar mixture, beating with a mixer.

6. Mix the dough, egg-sugar mass, salt and the remaining flour, and then knead the dough and leave it for an hour and a half.

7. Soak the raisins in warm water.

8. Stir the raisins into the dough, knead them again, tear off pieces of dough and roll into balls.

9. Grease the muffin tins, place the balls of dough in them and fill 1/3 full. Let the items rise.

10. Bake baba at 220 ° C for 25 minutes.

11. Mix sugar and water for syrup, bring to a boil, pour in rum and lemon juice.

12. Dip the women in the syrup for 2 minutes and place them on a platter.

13. For the frosting, combine water, sugar, vinegar and cook until it drains. Combine the syrup with the butter and when it brightens, add the lemon juice.

14. Cover the baked goods with icing and allow to set.

Now you know how to cook a baba at home almost according to GOST. According to this recipe, baba is perfect - juicy, crumbly, fragrant and very tasty!

French savarin

Savarin is the closest relative of a rum woman, distinguished by the fact that raisins are not put in it, but it is generously decorated with fruits and cream. This dessert was named after the French pastry chef Brija-Savarin, who perfected the recipe and made it more sophisticated. So, let's cook Baba in French!

Mix 40 g sugar, 200 g flour and 2 eggs. Dissolve 7 g of dry yeast in 70 ml of warm milk, and then combine with the rest of the ingredients. Knead the dough for 5 minutes, add a pinch of salt and 70 g of very soft butter, which should be added to the dough in small portions. After each portion of butter, the dough should be kneaded until smooth, until it is smooth, slightly liquid and elastic. Cover it with plastic wrap and set it in a warm place for 50 minutes.

Divide the dough into oiled tins by one third, let the dough rise for 40 minutes and bake at 180 ° C for 15 minutes. While the muffins are cooling, cook the syrup with 800 ml of water and 400 g of sugar. To do this, simply bring the sweet water to a boil, cook for a few minutes and pour in 2 tbsp. l. rum. Dip the savarens into the cooled syrup, placing them on a slotted spoon. For soaking, 10 seconds are enough, after which place the products on the wire rack - the excess syrup should drain.

Whisk in 250 ml of the fattest cream and 20 g of caster sugar, and then decorate the baked goods with the creamy mass using a pastry bag. Top with berries and fruits if you wish and serve an amazing dessert to delighted guests and households!

Lazy Baba without yeast

How to bake a baba if there is no time, but the dessert needs to be prepared quickly? In this case, use a recipe that does not contain yeast. Yeast-free rum baba will turn out to be no less tasty and very tender!

Beat 3 eggs and ¾ cup sugar until frothy, add ¾ cup sifted flour. Correctly beaten dough turns out to be light, liquid and airy, like pancakes. Mix the dough with 3 tbsp. l. soft raisins and 1 tbsp. l. zest of any citrus fruit.

Pour the dough into oiled muffin tins, place them in a cold oven, turn it on 180 ° C and bake until golden brown for half an hour or more. Dip the cooled muffins into the cherry juice with 2 tbsp. l. rum, and then cover with cream. For the cream, whisk 200 ml of cream with 2 yolks, add 1 tbsp. l. potato starch and cook in a water bath until the mixture thickens. Pour 3 tbsp into the cream. l. rum and stir, but this is not at all necessary, just rum will give the dessert a pleasant velvety taste and sweet tenderness.

Yulia Vysotskaya believes that a baba should melt in your mouth not only because it is soaked in syrup. The whole secret lies in the correct preparation of the dough, so if you still want to learn how to make a baba at home according to all the rules, study the theory and practice more often!

This is a dessert that can turn even everyday life into a holiday - a light fluffy yeast dough soaked in syrup, a heady aroma of rum in every piece, a tall shape topped with a tempting sugar fudge. All this is a baba.

Of course, such baking is not for novice cooks, since both preparing ingredients and kneading dough require certain practical skills. But having plunged a little into the history of this dessert, having studied all the standards of preparation and the secrets of experienced confectioners, everyone will be able to conquer this confectionery Everest.

Culinary reference

Rum baba are dried yeast dough muffins soaked in syrup and covered with sugar fondant.

The history of this dessert is associated with the name of the Polish king Stanislaw Leszczynski. According to one version, he dipped dry Kugeldorf pie with rum and liked the taste of baked goods in wine so much that he decided to name this dish after his favorite literary hero Ali Baba.

To a more familiar form, the recipe for a baba was refined by the French critic and culinary specialist Savarin in the eighteenth century. In his honor, they began to call the French version of this pastry made from yeast dough with raisins, soaked in sweet syrup.

Despite the fact that the baba is more than three centuries old, it continues to be a “berry again” and has many admirers. The most popular recipe for this dessert remains baked goods according to the standards of GOST of the Soviet Union, but there are also author's recipes (for example, from Yulia Vysotskaya) worthy of attention.

Fondant (frosting) recipe for baba

The fondant (or glaze) for covering a rum woman is prepared according to GOST standards from sugar, water and citric acid. Housewives only slightly reduce the amount of ingredients, in proportion to the number of women.

Cooking step by step:

1. In a saucepan or saucepan, mix sugar with water, you need to try very hard to get as few grains of sugar as possible on the walls of the dishes;
2. Put the mixture on high heat. The fondant is boiled only over very high heat so that the syrup does not darken as a result of sugar caramelization;
3. Before the syrup boils, brush off the grains of sugar from the sides of the saucepan (saucepan) with a brush dipped in water and cover with a lid so that the condensation drops wash off all the sugar from the walls;
4. After the mixture has boiled for a few minutes, add citric acid and cook further until a drop of syrup rolls into a ball in cold water (test for a soft ball). If you have a kitchen thermometer, you can do without a sample, just the temperature on the thermometer should be 117 degrees Celsius;
5. Cool the prepared syrup quickly by placing the saucepan in a deep bowl with cold water and ice;
6. When the temperature drops to 40 degrees, beat the mass with a hand whisk or wooden spatula. The fudge will thicken and turn white;
7. Cover the finished fondant with cling film in contact and leave to ripen in the refrigerator. Before covering the women, melt the fondant in the microwave or in a water bath.

Rum baba according to GOST at home

This recipe belongs to the culinary heritage of the Soviet Union, it can be called the golden fund of confectioners of that time. And even though now it is very difficult to find pastry shops in which such women are baked, but thanks to the preserved standards - GOST, they can be repeated in your own kitchen.

In the process of preparing this dessert, you need to prepare four of its components (dough for the dough, dough - the main kneading, impregnation and sugar fondant), therefore, it is logical to divide the list of necessary ingredients into four blocks:

Dough:

• 5 g dry fast-acting (instant) yeast;
• 212 g of premium wheat flour;
• 147 g of water;

Main dough kneading:

• 82 g melange (chicken egg);
• 105 g of crystalline sugar;
• 103 g margarine or butter, the main condition is 82% fat;
• 3 g table salt;
• 2-3 drops of vanilla essence;
• 52 g dark raisins;
• 200 g flour;

Impregnation:

• 240 g of drinking water;
• 240 g of fine granulated sugar;
• 20 ml of rum (cognac, dessert wine) or 2-3 drops of rum essence for flavoring;

Sugar fudge:

• 500 g sugar;
• 160 g of drinking purified water;
• 5 ml lemon juice.

The process of baking a baba is a long journey, so you need to be prepared for the fact that you will be able to enjoy dessert only 48 hours after starting work.

The calorie content of baked goods, calculated per 100 g, is 283.6 kcal.

Step-by-step algorithm of all actions:

1. First you need to make a dough. Since instant yeast is used, their prescription amount should not be dissolved in water, but mixed with dry flour. Then, gradually adding warm water, knead a soft, sticky dough. Transfer the dough to a bowl greased with vegetable oil and leave warm for 3-4 hours;
2. Add loose melange, sugar, vanilla essence, salt and flour to the ripened dough. Knead the resulting dough for 2-3 minutes. Then, in portions, stir in very soft (but not liquid butter). The oil must be 82% fat, as provided by GOST, otherwise its amount will need to be recalculated;
   
3. Knead the dough carefully using French technology until smooth. To do this, pick up the dough, pull it out, fold it in half, turn it over and repeat all the steps again;
4. Add steamed or soaked raisins to the kneaded dough and refrigerate for 60 minutes. After an hour, knead the mass for one to two minutes and remove again for 60-90 minutes in the cold;
   
5. After that, divide the finished dough into equal pieces (depending on the volume of the molds). Round each piece by hiding the raisins from the surface so that it does not burn in the oven;
6. Transfer the pieces of dough to molds greased with vegetable oil. The dough should occupy 1/3 of the total volume of the mold. Leave the dough in the molds until it doubles in volume. This will take approximately 90 minutes;
   
7. Before baking, very carefully so that the pieces do not settle, grease them with a beaten egg. The temperature and time norms for baking according to GOST are, respectively, 210 degrees and 45 minutes, but you still need to focus on the appearance and dry torch test;
8. The finished women must first be cooled a little in the molds, and then taken out and allowed to cool completely. After cooling, turn the women over with the narrow side up and inflate for 4-8 hours (you can leave it overnight);
9. For impregnation, boil the syrup from sugar and the same amount of water. When the sugar is completely dissolved and the mixture boils for 2-3 minutes, remove the impregnation from the heat, add perfume and cool until warm;
   
10. Pierce each woman on the narrow side in several places with a toothpick and dip in warm syrup for 10 seconds or more. Then take out and turn over with the narrow side up;
    
11. For fondant, mix sugar with water and cook over high heat until absolutely every sugar crystal is completely dissolved. So that the sugar on the walls does not remain, you need to brush it off with a brush dipped in water, and then boil the syrup over the lid for 2-3 minutes, so that the remaining crystals wash off the condensate. Then add lemon juice and cook for another 5 minutes. Cool the finished fondant in a container with cold water and beat it white with a wooden spatula;
12. Glaze over soaked women with sugar fondant. After the glaze seizes, the rum women are ready.
    

Baking option from Julia Vysotskaya

Baking a baba according to the recipe from Yulia Vysotskaya is not such a long and laborious process as according to GOST, but the finished baked goods with their rich citrus aroma thanks to Limoncello liqueur and coarsely grated lemon zest have won more than one heart of a lover of this dessert.

For a yeast dough, the basics of a baba must be taken:

• 10 chicken eggs;
• 45 g of crystalline sugar;
• 210 g butter;
• 14 g dry yeast;
• 10 ml vanilla extract;
• 60 ml of Limoncello liqueur;
• 3 g table salt;
• 600 g flour.

For citrus soak syrup:

• 1500 ml of drinking water;
• 300 g sugar;
• zest of one lemon;
• zest of one orange.

To bake a rum baba soaked in citrus-scented syrup will take not two days, as according to GOST, but only 2 hours.

The calorie content of the dessert is 280.3 kcal / 100 g.

Step-by-step recipe for a rum woman from Julia Vysotskaya:

1. Melt the butter and set aside to cool slightly;
2. Combine salt and flour, mix well;
3. Dissolve yeast in 60 ml of warm water with a pinch of sugar (5 g), let it activate;
4. Beat eggs with the remaining sugar in a mixer at high speed;
5. Reduce the speed to add vanilla extract and liquid butter;
6. Replacing the whisk with a dough attachment on a mixer (food processor) and continue kneading, adding half the amount of flour mixed with the dough;
7. When the mass becomes homogeneous, pour out the active yeast, mix and add the remaining half of the amount of flour;
8. Cover the dish with the dough with a towel soaked in hot water and leave for 20 minutes;
9. After 20 minutes, transfer the dough to a greased cake pan and let it stand again for 20 minutes under a wet hot towel;
10. Bake baba for about an hour in a hot oven. Transfer the finished baked goods to a deep bowl and cool completely;
11. For impregnation, boil the syrup from water, sugar, coarsely grated lemon and orange peel. The sugar must be completely dissolved;
12. Pour over the finished cooled woman with strained syrup and Limoncello liqueur. Since the bab will only take the amount of syrup she needs, thanks to the deep form, the excess syrup will remain in her.

The amount of time required to prepare the dough depends on many factors: the temperature of the room where it stands, the activity of the yeast, the temperature of the water on which the dough was kneaded, the quality of the flour, etc. But with all this, it is quite easy to determine its readiness, not focusing on time. The dough is ready when its center begins to fall off.

The process of kneading the dough is of great importance to the baba. It will help the gluten become as elastic as possible, which will fix the pores of the dough and help the baked goods not to deform. Therefore, for the first 10 minutes, the dough must be kneaded with a mixer with dough attachments, and when the mass becomes thick, knead for another 10 minutes with your hands.

You can make the taste of finished products more saturated with rum if the raisins are soaked overnight (8-12 hours) in rum. For this dessert, it is better to give preference to dark rum varieties that have been aged for more than three years in charred oak barrels.