"Rum Baba" or "Rum Baba" is a primordially Slavic dessert made from yeast dough. Soft, airy and drizzled with aromatic glossy syrup. Why not pamper your family with this miracle?
It is necessary
- For 6 pieces:
- Dough:
- - 150 g flour / c;
- - a pinch of salt;
- - 10 g of sugar;
- - 65 ml of milk at room temperature;
- - 8 g of fresh yeast;
- - 110 g of eggs;
- - 35 g butter;
- - 10 g of honey.
- Syrup:
- - 500 water;
- - 200 g of sugar;
- - half an orange;
- - half a lemon;
- - vanilla pod;
- - 50 ml rum.
- Glaze:
- - 100 g of apricot jam;
- - 25 ml of water;
- - 1 tbsp. rum;
- - 1 vanilla pod.
Instructions
Step 1
Let's start with the syrup. With a grater, remove the zest from the citrus fruits. Cut them into large enough slices, add vanilla and sugar and heat, but do not let them boil. We remove from heat, cool and pour in rum (its amount can be adjusted to your taste).
Step 2
Mix yeast with milk and 1 tsp. sugar, let it bubble. Then add a couple of tablespoons of flour and let rise.
Step 3
Sift flour into a mixer bowl and mix with sugar, salt and citrus zest. Melt the butter in a water bath or in a microwave oven.
Step 4
Turn on the mixer and start driving in the flour, driving in eggs one at a time (we first break each one into a separate container!). Then add eggs and honey and mix at medium speed for 6 minutes, gradually adding the matched dough. The dough is done if it stretches and doesn't stick to the shoulder blade. We transfer it to a plastic bag, from which we cut off the corner to fill the forms.
Step 5
We fill the molds a little less than half, and leave them in a warm place to come up: it should double in size. We bake in an oven preheated to 200 degrees for about 40 minutes. We take out and turn over so that the blanks are rosy on all sides.
Step 6
We warm the syrup to about 50 degrees. We put our women in syrup for 15 - 20 minutes: they should, like a sponge, absorb the syrup and become a little larger. We take out and transfer to a wire rack to remove excess syrup.
Step 7
For the glaze, mix the contents of the vanilla pod with the apricot jam, rum and water in a small saucepan. Heat, stir until smooth and pour over pastries. Bon Appetit!
