Rum Women
by Editorial Staff
Rum babas – a type of yeast dough muffins – are soaked well in sugar syrup with rum and served hot.
Ingredients
- Flour – 230 g
- Salt – 1 teaspoon
- Dry fast-acting yeast – 2 teaspoon.
- Eggs (slightly beaten) – 3 pcs.
- Warm water – 3 tbsp
- Sugar – 1 tbsp
- Butter (softened) – 100 g
- Butter for lubricating molds
* - For syrup:
- Sugar – 500 g
- Water – 800 g
- High quality rum – 200 g
Directions
- Dissolve yeast in 3 tablespoons of water. In a large bowl, combine flour and salt, make a depression in the center, pour the diluted yeast, eggs and sugar into it, and knead to a homogeneous dough. Grease the dough with softened butter, cover and place in a warm place for 1 hour (the dough should double).
- Knead the matched dough lightly on a floured surface.
- Grease small glass-shaped molds with butter and place in the refrigerator for 10-15 minutes. Remove the molds from the refrigerator and grease them with oil again.
- Fill the molds 2/3 full of dough, put them on a baking sheet, cover with a clean towel and leave in a warm place for 20 minutes. Turn on the oven to preheat to 200 degrees.
- Bake the baba for about 15-20 minutes, until golden brown. Place the babas from the molds on a cold baking sheet.
- In a large saucepan, dissolve sugar in water, bring to a boil, cook for a few minutes, until a light syrup forms. Add rum to the syrup, mix. Put the babas in the rum syrup and leave for 10-15 minutes, turning occasionally so that the babas absorb as much syrup as possible on all sides.
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