Rum Baba
by Editorial Staff
A simplified version of making a baba at home. The recipe is not in accordance with GOST, but very successful.
Ingredients
- Milk – 150 ml
- Sugar – 1 tbsp
- Dry yeast – 1 teaspoon (full)
- Softened butter – 100 g
- Vanilla sugar – 1 sachet
- Salt – 1/3 teaspoon
- Chicken eggs – 2 pcs.
- Wheat flour – 400-430 g
*
For syrup:
- Sugar – 250 g
- Water – 250 ml
- Rum or cognac – 40-50 g
- or essence “Rum” – 5 g
*
For glaze:
- Powdered sugar – 200 g
- Lemon juice – 2-3 tbsp
Directions
- First, let’s prepare the yeast dough. It is easy to prepare, but it takes time to rise. Put dry yeast, sugar, salt, vanilla sugar and eggs in warm milk. Mix everything well. The yeast should dissolve in the milk. We introduce half the rate of sifted flour. We mix. Add very soft butter (you can use a vegetable-butter mixture or margarine) and mix it into the dough. When the butter has intervened, pour out the rest of the flour and knead the rather sticky dough.
- Cover the dough with a lid and leave in a warm place so that the dough increases in volume at least three times. As the dough rises, it will be nice, pliable and less sticky. We crush it and leave it to rise again.
- The dough has risen a second time, and the third time it will rise in the form, greased with some kind of fat, butter or margarine. (A large muffin tins can be used, but if you want real rum babas, bake in small muffin tins.)
- We put in an oven preheated to 180 degrees and bake for 30-35 minutes (be guided by your oven) before testing on a dry wooden skewer.
- Preparing the syrup for the baba impregnation. Mix sugar and water in a saucepan. Put on fire, bring to a boil and simmer for 5-7 minutes. Add rum or cognac to the hot ready-made syrup and let cool until warm.
(Artificial flavor or rum essence can be used in place of alcohol.) - Pour the cooled muffin abundantly with warm syrup. The cupcake should be in a plate so that the syrup that will drain from it stays in the plate and soaks the cake underneath.
- Cooking the icing. Add two tablespoons of lemon juice to the powdered sugar and mix with a mixer.
(Look at the thickness of the glaze; you may need a little more juice.) Pour the glaze over the rum baba. - We give the glaze to freeze and you can eat.
- Try it, it’s delicious! Enjoy your meal!
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