Baba Rum is a pastry known to many sweet lovers. Fluffy dough soaked in syrup just melts in your mouth. This cupcake was very popular in the days of Soviet catering, but now it can not be found everywhere. The recipe is for 10-15 pieces.
It is necessary
- For the test:
- • 1 glass of milk;
- • 10 g of yeast;
- • ½ kg of flour;
- • 50 g of raisins;
- • rum for soaking raisins (optional);
- • half a glass of sugar;
- • 2 eggs;
- • butter.
- For syrup:
- • 1, 5 glasses of water;
- • 1 cup of sugar;
- • 50 ml of rum or 2 g of rum essence.
- For fondant:
- • ½ kg of sugar;
- • ¼ liters of water;
- • 1 teaspoon of lemon juice.
Instructions
Step 1
The baking process of "rum-baba" consists of three stages: make the dough, soak it and cover the finished product with fondant. For muffins to soak well, it is best to keep them small.
Step 2
Raisins should be prepared in advance: remove all tails, rinse with running water, scald with boiling water and leave for 10 minutes to swell and soften. After the specified time interval, the water is drained, and the raisins can be poured into a colander so that excess moisture disappears, and the berries themselves dry out. To give the dessert a special sophistication, you can soak the raisins not in water, but in rum, but this will take about 8 hours.
Step 3
The milk is heated but not boiled. Yeast is introduced into it and dissolves. A third of the total flour is sifted through a sieve and gradually introduced into the liquid, gently mixed. Cover the dishes with the dough with a towel and leave for a while in a warm and dry place.
Step 4
Eggs with sugar are intensively beaten until foamy and gently introduced into the resulting dough. Vanillin and a pinch of salt are added.
Step 5
The rest of the flour is sifted into the dough, which is thoroughly kneaded with hands, without sudden movements. Melted butter is introduced in small portions. You can also add a little crushed lemon or orange peel, then the dough will turn out to be especially aromatic. Then raisins are mixed in in small handfuls.
Step 6
It is better to use classic baking tins: cone-shaped with a ribbed surface. They need to be greased with oil.
Step 7
The dough is divided into the required portions and distributed among the molds. It should take up no more than one third of the total height of the mold. The oven is preheated to 180 degrees. You can let the cupcakes sit on a warm stove for a while. They are then placed in the oven and baked for 30-40 minutes, until the tops are lightly browned.
Step 8
Ready muffins should be allowed to cool and only then taken out of the mold. You can lay them out on a towel and let dry for at least 4 hours so they don't soften completely after they are soaked in the syrup.
Step 9
Next, the impregnation is being prepared. Sugar dissolves in water, the syrup is brought to a boil and immediately removed from heat. Rum or rum essence is added to the liquid that has already cooled to room temperature.
Step 10
The fondant is a little more difficult to make. Sugar must be completely dissolved in hot water. Then put a saucepan with the contents on the stove and boil for about half an hour after boiling, at the end add lemon juice, stir, bring to a boil again and, after removing from heat, it is advisable to cool quickly. Then the contents of the saucepan are thoroughly whipped with a whisk or mixer and infused for several hours in a cold place.
Step 11
Dried muffins are pricked with a toothpick or skewer and dipped into the heated syrup for 10-15 seconds, narrow side down. Then they are laid out on a dish wide side down to better soak in the syrup. The fondant is heated to a liquid state and applied to the narrow top of the "woman". Dessert is ready.
