Cooking rum baba. How to bake rum baba at home: recipe

Cooking time: 3 hours

Cost of 10 servings: 489 rubles

Cost of 1 portion: 49 rubles

Ingredients:

Dough:

Candied fruits 130g - 62 rubles

Rum 150ml - 120 rubles

Milk 200ml - 10 rubles

Flour 400g - 14 rubles

Sugar 100g - 4 rubles

Dry yeast 10g - 7 rubles

2 eggs - 12 rubles

Salt, a few pinches

Impregnation:

Rum (in which candied fruits were soaked)

Sugar 250g - 10 rubles

Water 300 ml

Butter 10g (for lubricating molds) - 7 rubles

Fondant:

Pistachios (not salted) 150g - 165 rubles

Sugar 30g - 1 ruble

Milk 200ml - 10 rubles

Cooking:

Dough:

• Pour candied fruits with rum and leave to swell for 15 minutes.
• The dough must be made in 2 steps. First you need to knead the dough.

Notes from the chef:

Opara is a “preparatory” dough, the first stage in the preparation of muffins or bread products. Sugar, butter and eggs are not mixed into the dough, since fats in large quantities create uncomfortable conditions for the yeast to work, and the dough will not rise.

• For the dough, heat the milk slightly, but do not bring to a boil.
• Mix 100g flour (4 tablespoons) with 25g sugar and yeast.
• Gradually add milk to the dry ingredients, kneading the dough with a whisk.
• Cover the dough with cling film and put in a warm place for 15 minutes.
• For the second stage of preparing the dough, you need to knead the eggs with 75 g of granulated sugar and softened butter.
• When the dough is infused, pour the egg mixture into it.
• Salt a little.
• Gradually knead the remaining flour (300g), sifting it through a fine sieve.

• Knead the dough thoroughly. It is best to do this in a dough mixer or in a large bowl, stirring with a spatula.
• Drain the rum from the candied fruit, but do not pour it out: you will need it to soak the muffins.
• Replace candied fruits in the dough.
• Cover the dough again with cling film and leave in a warm place for 30-40 minutes.

Impregnation:

• In a saucepan, bring the rum, sugar and water to a boil.

• Let it simmer for a bit to evaporate the alcohol. Remove from fire.
• Grease cupcake molds with softened butter.
• Fill each mold with dough.

• Cover with foil again and let it brew, removing the workpiece in a warm place for 20 minutes.
• After sending the cupcakes to the oven, preheated to 180 degrees, for 20-25 minutes.
• Take the cupcakes out of the molds and let them cool. While the cupcakes are cooling, prepare the fudge.

Fondant:

• Puree pistachios, sugar and milk in a blender until smooth.
• Before soaking the muffins, slightly warm the rum syrup.
• Put the cooled cupcakes upside down in a mold with sides.
• Drizzle syrup over each bun and let sit for 30 minutes.
• After greasing rum women with pistachio fudge.

Bon appetit!

Fragrant, luxurious, soaked in syrup and covered in fudge, the rum baba causes an indefatigable appetite just by looking at it. Only not a woman, but a woman. These are not just sweet buns, but an exquisite dessert that crowned the meals of kings and emperors. Rum baba covered with sugar syrup and rum is the magic of taste and aroma!Rum baba is topped with icing, whipped cream, chocolate or custard

Our beloved and cozy rum women, as it turned out, are not even ours at all! And not women, but women. And these are not just sweet buns, but an exquisite dessert that crowned the meals of kings and emperors. Oozing with sugar syrup, they are something akin to oriental sweets, if not for ... rum! It is he who creates the harmony of taste, balances the sweetness, turns even a very rich and fragrant, but still a bun, into a work of confectionery art.

Chocolate icing covering rum baba is not at all a mandatory and far from final form, in which, according to the plan of French confectioners, rum baba should appear: she also relies on a hat of chantilly or custard.

Rum baba recipe

Ingredients: 300 g flour, 15 g fresh yeast, 30 ml milk, 4 eggs, 5 g salt, 30 g sugar, 80 g butter, 1 tsp. orange water

Preparation: This dough must be kneaded with a mixer!

Melt the butter, mix with sugar and cool again until thickened. This is done to give the dough a more intense yellow color. Also used for this is saffron.

Dilute yeast in warm milk, stir eggs with salt (also for color). Pour everything into the sifted flour and mix thoroughly. Knead for 5 minutes. at low speed. Add a spoonful of orange water and knead at medium speed until a homogeneous elastic dough is obtained, about 10 more minutes.

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Continuing to mix, add a little butter and sugar until the whole mixture is added. Knead for about 10 more minutes, until the dough is smooth and shiny and starts to pull away from the sides of the bowl. Put the dough in the same bowl, covered with a film, in a warm place to rise for 1.5-2 hours - until the volume increases by 2-2.5 times.

Turn the risen dough out onto a well-floured board, knead lightly, quickly shape into a ball and place in a clean, dry bowl. Cover with cling film and refrigerate for 12-24 hours to rise. Lubricate molds (including silicone molds) with butter. Divide the dough into 10-12 pieces, form into balls, place them in the molds and press them down slightly so that the dough fills the molds well. There are special molds for rum babs with a diameter of 7.5 cm and a height of 1.5 cm, but if they are not available, you can use muffin molds.

Cover and put in a warm place to proof (let stand) for 45 minutes. For syrup, bring sugar and water to a boil. glucose remove the foam, boil over low heat for about 3 minutes, cool slightly. Syrup can be boiled simply from water and sugar, but then it must be boiled for a long time until it thickens. With glucose, the syrup is prepared faster: literally in 5 minutes. Preheat oven to 180°C. Bake baba for 20 minutes. After removing from the oven, immediately remove from the molds and place upside down on a wire rack. Ready!

Rum baba recipe - 2

Let's prepare the steam. In warm milk, dissolve 1 teaspoon of sugar, salt, add yeast and stir well until the yeast is completely dissolved. Gradually add ~ 1.5-2 cups of flour and mix well. The dough should have the consistency of pancakes. We put the resulting dough in a warm place without drafts for 40-60 minutes, until the dough goes and increases in volume by 2-2.5 times. The dough will be ready when it doubles in size and then starts to fall off.

Grind the yolks with the remaining sugar until white. In the approached dough, we introduce the yolks pounded with sugar and mix the dough well. Then add melted butter, vegetable oil and margarine. Add 1 tablespoon brandy to the dough. Mix the dough well again until smooth. Lastly, add the egg whites whipped into the foam, gently mix the dough. Add washed raisins. Gradually add the sifted flour and knead the uncooked dough.

Knead the dough well and let it rise (about 2 hours). Now we divide the dough into balls the size of a walnut and put them in molds greased with sunflower oil. Let's run for 30 minutes. Bake for 25-30 minutes at 180 degrees. Let cool for 2 hours in the molds. We leave blanks for "women" for the night. If this is not done, the crumb will fall apart when wet.

Cooking syrup: boil 1 cup of sugar and 1.5 cups of water after boiling for 10-15 minutes. We make several punctures from the curly part of each woman and send it to warm syrup for 15 seconds. Take it out and put it upside down. Now fudge, without which rum women are not rum women!

Sugar - 250 g, water - 150 ml, citric acid solution - 12 drops, 3 tbsp. l. Roma.

Pour sugar into a saucepan, pour hot water and stir until sugar dissolves. Add rum. With a brush or gauze dipped in water, we wash off the adhering sugar from the edges of the pan, put it on a strong fire and cook without stirring. As soon as the syrup begins to boil, remove the foam. Again, wash off the splashes of sugar syrup from the edges of the pan, cover the pan with a lid and cook the syrup until the sample is on a soft ball.

Cool to 40 degrees and start beating (nozzle for dough). The mass begins to gradually turn white and turn into a fine-grained mass. We stop, take a wooden spatula and begin, as it were, to knead the mass. We put the saucepan on the fire and bring it to the state of fudge (like thick sour cream). Dip the tops of the rum babs in fondant and let dry. If the fondant still remains hard (thick) when heated, feel free to add a little water.

Rum Baba Ingredients:

Egg - 4 pcs

Margarine (for baking) - 175 g

Vegetable oil - 70 ml

Sugar - 0.75 stack.

Wheat flour (sifted) - about 1 kg

Salt (a pinch)

Rum (white) - 4 tbsp. l.

Milk - incomplete 2 stack.

Yeast (pressed) - 50 g

Fudge Secrets

how to cook fondant for icing
Boil sugar with water into a syrup and then knead the cooled syrup into a white creamy mass.
Sugar is boiled with water and either
- citric acid (instead of citric acid crystals, you can take lemon juice or vinegar)
- invert syrup
- glucose
- starch syrup (Russia)
- corn syrup (USA, Canada)
Syrup is boiled to a soft ball test (up to a temperature of 114-115C). Any of these substances will not allow the syrup to crystallize during cooling into a coarse sugar mass of a matte color, part of the syrup will remain cold syrup and the lipstick will be soft, creamy, with a radiant surface.
Pour the finished syrup into the bowl of the combine and leave it at rest until the syrup T drops from 114-115C to 60C (about half an hour). Cover the combine with a lid and turn on for 2-3 minutes. The clear syrup will mix into a white creamy liquid - an ultra-microcrystalline lipstick. Lipstick is ready. You can immediately glaze confectionery products with it - rum women, cakes, buns, cookies, etc.
Pour lipstick into a bowl, close tightly and store for up to a day at room temperature, then in the refrigerator for up to a month. If the lipstick turned out to be too thick for glazing even when heated, then after churning, dilute it with warm syrup for soaking to the desired density (thickness of heavy cream or a little thicker).
if there is glucose, then lipstick syrup is boiled like this
1 kg sugar
300g water
250g glucose

if there is invert syrup or starch syrup (also available in McCall's store), then the recipe for lipstick syrup is
1 kg sugar
100g invert syrup or molasses
water

if there is corn syrup on hand, then the syrup is boiled in such proportions
1 kg sugar
170g corn syrup
240g water

if there is citric acid, lemon juice or plain white vinegar, then the recipe for lipstick syrup is
1 kg sugar
4 g citric acid or 1 g acetic acid
330g water

Pour sugar with water and boil over high heat to 108C. Pour in a solution of citric acid, lemon juice or vinegar. Continue to boil the syrup until it reaches T 115-117C (weak ball test).
Note: lemon juice contains 5% citric acid, so if you want to cook syrup not with citric acid, but with lemon juice, instead of 4 g of citric acid powder, you will need to take 80 g of strained lemon juice per 1 kg of sugar in syrup. In America, vinegars come in a wide variety of acidity, in ordinary white vinegar 5% acetic acid. So for syrup, instead of 4 g of citric acid, you will need to take 20 g of white vinegar.

1. In a small bowl, mix raisins with rum. Melt 1 tbsp. l. butter and grease the inside of a 5 tbsp rum baba mold. (16x9 cm) with a tube in the middle. Carefully lubricate all the curves of the form. Heat the milk to 43-46°C and pour it into the bowl of a stand mixer fitted with a paddle attachment. Add yeast and sugar and leave for 5 minutes.
2. With the mixer on low speed, first add the eggs, then the flour, salt and the remaining 4 tbsp. l. butter. Raise the speed to medium-high and beat for 5 minutes. Remove the dough from the sides of the bowl and nozzle and shape it into a ball. It will be very soft. Cover the bowl with a damp towel and leave the dough to rise for about 1 hour until it doubles in size.



3. Drain the rum from the raisins. Stir the raisins into the batter with a spatula and spoon into the prepared pan. Smooth the surface of the dough, cover the pan with a damp towel and leave to rise until the dough reaches the edges of the pan, 50 minutes to 1 hour.
4. Meanwhile, preheat the oven to 190°C and prepare the rum syrup.
5. Bake baba for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then shake the baba out of the mold onto a baking rack set over a baking sheet. Pour the rum syrup over the warm cake in a slow stream, allowing it to be completely absorbed. The liquid will soak into the cake, so be sure to use all of the syrup.


6. Heat apricot jam with 1 tbsp. l. water until it becomes liquid, strain through a sieve and spread on the rum baba. Serve by filling the center of the cake with whipped cream, and place a separate cup of whipped cream next to it.

7. Rum syrup

   Combine sugar and 1.5 tbsp in a small saucepan. water and cook over high heat until the sugar dissolves. Pour into a heat-resistant 1 liter measuring cup. and let cool. Add rum and vanilla.

   Whipped cream

   Whip the cream in the bowl of a stand mixer fitted with a whisk attachment. When they start to thicken, add the sugar and vanilla and continue beating until stiff peaks form. Don't over-whip the cream or you'll end up with butter!

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

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

Culinary Help

Rum baba are dried cakes made from rich yeast dough, soaked in syrup and covered with sugar fudge.

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

To a more familiar form, the rum baba recipe was finalized 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 rich yeast dough with raisins soaked in sweet syrup.

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

Fudge (glaze) recipe for rum baba

Fudge (or glaze) for coating rum baba according to GOST standards is prepared from sugar, water and citric acid. Mistresses 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 so that as few grains of sugar as possible get on the walls of the dish;
2. Put the mixture on high heat. Fudge is boiled only on very high heat so that the syrup does not darken as a result of caramelization of sugar;
3. Before the syrup boils, with a brush dipped in water, brush off the sugar grains from the walls of the saucepan (pan) and cover with a lid so that the drops of condensate wash away all the sugar from the walls;
4. After the mixture boils for several minutes, add citric acid and cook further until a drop of syrup rolls into a ball in cold water (soft ball test). If there is a kitchen thermometer, then you can do without a sample, just the temperature on the thermometer should be 117 degrees Celsius;
5. Cool the finished 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 a wooden spatula. The fondant will thicken and turn white;
7. Cover the finished fudge with cling film in contact and leave to ripen in the refrigerator. Melt the fondant in the microwave or in a water bath before coating the bab.

Rum woman 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 confectioneries 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 its four components (dough for dough, dough - the main batch, impregnation and sugar fudge), so it is logical to divide the list of necessary ingredients into four blocks:

Opara:

• 5 g dry high-speed (instant) yeast;
• 212 g of wheat flour of the highest grade;
• 147 g of water;

Main dough batch:

• 82 g melange (chicken egg);
• 105 g of crystalline sugar;
• 103 g margarine or butter, the main condition is 82% fat;
• 3 g of 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 fragrance;

Sugar fudge:

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

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

Calorie baking, calculated per 100 g - 283.6 kcal.

Step-by-step algorithm of all actions:

1. First you need to prepare the dough. Since instant yeast is used, the 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 ripe dough. Knead the resulting dough for 2-3 minutes. Then, in portions, stir in very soft (but not runny) butter. Oil must be 82% fat, as provided by GOST, otherwise its amount will need to be recalculated;
   
3. Carefully knead the dough according to French technology until a homogeneous consistency. To do this, you need to pick up the dough, stretch it, 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, mix the mass for one to two minutes and put it away 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, hiding raisins from the surface so that it does not burn in the oven;
6. Transfer the pieces of dough into molds greased with vegetable oil. The dough should take up 1/3 of the total volume of the mold. Leave the dough in the molds until doubled in volume. This will take approximately 90 minutes;
   
7. Before baking, very carefully so that the blanks do not settle, grease them with a beaten egg. The temperature and time standards for baking according to GOST are respectively 210 degrees and 45 minutes, but you still need to focus on the appearance and dry splinter test;
8. Ready-made women must first be cooled a little in the forms, and then removed and allowed to cool completely. After cooling, turn the women over with the narrow side up and suffocate 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 the fragrance and cool to a warm state;
   
10. Pierce each baba on the narrow side in several places with a toothpick and dip in warm syrup for a period of 10 seconds. Then take it out and turn it narrow side up;
11. For fondant, mix sugar with water and cook over high heat until absolutely every sugar crystal is dissolved. So that sugar does not remain on the walls, you need to brush it off with a brush dipped in water, and then boil the syrup on the lid for 2-3 minutes, so that the remaining crystals are washed away by condensate. Then add lemon juice and cook for another 5 minutes. Cool the finished fudge in a container with cold water and beat until white with a wooden spatula;
12. Glaze the soaked baba with sugar fudge. After the gluzur seizes, the rum women are ready.
    

Baking option from Yulia Vysotskaya

Baking a rum woman according to a recipe from Yulia Vysotskaya is not such a long and laborious process as according to GOST, but ready-made pastries with their rich citrus aroma thanks to Limoncello liqueur and coarsely grated lemon zest won more than one heart of a lover of this dessert.

For the yeast dough of the rum baba base, you need to take:

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

For citrus syrup-impregnation:

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

To bake a rum baba soaked in citrus flavored syrup, it 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.

A step-by-step recipe for a rum woman from Yulia Vysotskaya:

1. Melt butter and set aside to cool slightly.
2. Combine salt and flour together, mix well;
3. Dissolve the yeast in 60 ml of warm water with a pinch of sugar (5 g), let it activate;
4. Beat the eggs with the remaining sugar with a mixer at high speeds;
5. Reduce speed to add vanilla extract and liquid butter;
6. Replacing the whisk on the mixer (food processor) with a dough attachment and continue kneading, adding half the amount of flour mixed with the dough;
7. When the mass becomes homogeneous, pour in the active yeast, knead and add the remaining half of the amount of flour;
8. Cover the dish with the dough on top 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 the rum baba for about an hour in a hot oven. Transfer the finished pastries to a deep bowl and cool completely;
11. For impregnation, boil the syrup from water, sugar, coarsely grated lemon and orange zest. Sugar must be completely dissolved;
12. Pour the strained syrup and Limoncello liqueur over the ready-cooled baba. Since the woman will only take the amount of syrup she needs, the deep form will keep the excess syrup 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 in which the dough was kneaded, the quality of the flour, and so on. But with all this, it is quite easy to determine its readiness, not focusing on time. Opara is ready when its center begins to fall.

For a rum woman, the process of kneading the dough is of great importance. It will help the gluten become as elastic as possible, which will fix the pores of the dough and help the pastry 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 varieties of rum, which have been aged for more than three years in charred oak barrels.

In rum broads, the main thing is to prepare lipstick and syrup for impregnation in advance. And the women themselves are baked in an elementary way, there are no difficulties at all and it is simply impossible to screw up the dough.

Rum babas are a product of “Polish” origin. But not in the sense that this product is an old Polish folk pastry, although rum women are popular in modern Poland. But in the sense that it was “created” by a native of Lviv, Pole Stanislav Leshchinsky, during his emigration to Lorraine at the end of the 17th century.

The traditional Alsatian yeast cake kuglof (kugelhopf) seemed to him a little dry in taste, so King Stanislaus doused it with rum and ate it like that. The favorite book of the king at that time was the Arabic fairy tales “A Thousand and One Nights”, so he named his creation in honor of the hero of fairy tales - Ali Baba.
This product quickly became popular at the French court, where it was served with Malaga sweet wine sauce. Leshchinsky himself preferred the Polish version of the woman: the cake was baked from rye flour (like a gingerbread) and soaked in Hungarian dessert wine.

French chefs improved the baba recipe by baking brioche pastry cupcakes, soaking them through with highly alcoholic syrups. For the first time, Parisian rum women began to be sold in the Storer's restaurant on Rue Montorgueil in the middle of the eighteenth century. They bake there today!

These products inspired Parisian confectioners to create such famous French pastries as the ring-shaped savarin pie and the octagonal or hexagonal gorenflot cake.

Modern European confectioners do not distinguish between dough for savarin, baba or gorenflot and use these words as synonyms, although, strictly speaking, in fact they adhere to the tradition of baking baba from completely unfermented yeast dough, and savarins from sponge or non-fermented yeast dough of a similar recipe. In addition, raisins are no longer added to the dough for modern French rum babs and savarins, and, unlike Soviet rum babs, they are soaked twice: first in syrup, and then in pure rum.

In France, rum babas are not buns or muffins, but a dessert that is served on a plate or in a cup and eaten with a spoon: they are soaked in syrup so much and at the same time they are also decorated with whipped cream and fruit.

Classic French Recipe for Raisin Rum Baba

For sixteen rum baba baked in small cups - darioles with a diameter of 7 cm and a depth of 7 cm.

Raisins in dough:

• 100 gr raisins
• 300 gr rum

1. Soak the raisins in the rum ahead of time so that they swell well before mixing the raisins into the dough.
2. The rum remaining after soaking the raisins is then impregnated with ready-made women.

• 250 gr baking flour w.s.
• 25 g fresh yeast (or 2 tsp dry, soaked for 15 minutes in 2 tbsp very warm water)
• a good pinch of salt
• 2 tbsp Sahara
• 4 eggs (200 gr)
• 100 gr soft butter

1. Knead the dough until elastic before mixing in the raisins.
2. Immediately make the kneaded dough into 16 servings and place in molds greased with melted butter.
3. Allow the dough to proof completely in the heat and bake at 200 C for 15-20 minutes.
4. Immediately after baking, remove the baba from the molds and let cool on a wire rack.

Syrup for impregnation of rum women:

• 1 liter of water
• 500 gr sugar

1. Bring water with sugar to a boil. Dip each cake into the hot syrup and keep it completely submerged in the syrup with a slotted spoon until no more air bubbles come out of the cake.
2. Take out and place the soaked babas on a wire rack set inside a deep baking sheet, let the excess syrup drain.
3. Soak the cold babas in the remaining rum, adding more rum if necessary, so that the babas are properly soaked. Collect the rum flowing from the bab and wash the cupcakes with it again.
4. Serve rum baba with whipped cream and fresh berries, most often with fresh raspberries or strawberries, garnish with rum-soaked raisins.
5. Pour the cognac sauce (liquid custard) on the plate on which you spread the rum baba.

Cognac sauce for rum women:

• 250 gr sugar
• 200 gr eggs (4 large)
• 300 gr milk
• 150 gr water
• 50 gr condensed milk (condensed milk with sugar)
• 100 gr cognac

1. Rub the eggs with sugar, add milk, condensed milk and boiled water.
2. Heat the mixture to 85-90C and keep it at this temperature for 10 minutes.
3. Then cool the sauce and add cognac.

A modern recipe for French rum babs from sponge dough for 1 kg of flour

• 300 gr baking flour
• 50 gr pressed yeast
• 150-200 gr milk (26 C)

1. Knead and let ferment at room temperature until tripled in volume.

• 700 gr baking flour
• 20 gr salt
• 120 g lime honey (or any light honey with a mild aroma and taste)
• 400 gr butter
• 1500 gr eggs
• grated zest of one lemon

1. Knead the dough with half the eggs, then add the remaining eggs to the dough one at a time, continuing to knead until you get a creamy silk dough.
2. So that rum women do not fall apart when soaked in syrup, no water or milk is added to the dough for them.
3. Let the dough rest for 15 minutes and place in a pastry bag with a smooth tube.
4. Pour portions of the dough into rum baza molds, let the dough prove at 24-26 C and bake at 200 C.
5. Remove the finished cupcakes from the molds and store in the refrigerator.
6. Dip the cold cupcakes into the hot rum syrup, soak through and place on a wire rack.
7. Pour over with rum, coat with hot apricot marmalade or jam, top with fondant and place in a hot oven at 270 C for 1 minute.

From the unfermented test:

• 1 kg cold bread flour (0-4 C)
• 20 gr salt
• 80 gr pressed yeast
• 120 gr lime honey
• 550 gr soft butter
• 1650 gr very cold eggs (0-4C)
• grated zest of one lemon

1. Knead the dough with half the eggs and 150 grams of butter until it stops sticking to the walls of the bowl.
2. Slowly stir in the remaining eggs, mixing in each before adding the next.
3. Lastly, stir in the remaining butter.
4. Divide into Teflon-coated or silicone molds.
5. Prove at 24-26C and bake small cupcakes for 12 minutes and regular size cupcakes for 15-16 minutes at 210-220C.
6. Remove the finished cupcakes from the molds and place in the refrigerator.

The secret of success is cold dough during kneading and proofing and cold muffins at the time of soaking them with syrup and cognac. Therefore, the flour for the dough is placed either in the refrigerator or in the freezer and the eggs must also be from the refrigerator, T 0-4C.

Cold baked cupcakes can be stored in the refrigerator for up to 30 days and soaked in syrup as required (this is done in restaurants that have this dessert on the menu and in bakeries selling these products).

In some cases, baba muffins are dried completely in a warm oven and stored dry, but they taste just as good as regular cold stale muffins.

Rum women according to GOST USSR

Cupcakes in the form of a truncated cone with a ribbed or smooth side surface. The product is abundantly soaked in syrup and glazed with lipstick. The crumb is yellow, porous, with evenly distributed raisins.

For 10 cupcakes weighing 74 grams

• 50 gr syrup for impregnation
• 210 gr sugar fondant

• 412 gr flour w.s.
• 1.24 g salt (1/4 tsp)
• 21 gr pressed yeast
• 103 gr sugar
• 103 gr butter
• 82 gr eggs
• 39-76 grams of water
• 52 gr raisins in the dough

1. Bake products from sponge dough (dough for 2.5-3 hours at 35-40 C until it begins to settle, dough for 2-2.5 hours, one or two punches).
2. Divide the dough into greased molds in 81-85g portions, seam side up. Set for proofing for 40-60 minutes and bake at 210-220 C for 45-50 minutes.
3. Place the baked muffins in the molds for 4 hours, then remove the products from the mold and turn the wide side down.
4. Let the cupcakes ripen for 8-24 hours, then soak in the syrup.
5. Pierce the narrow end of the baba several times with a wooden pin to the middle and lower the narrow end of the product into cold (not higher than 45 C) rum or cognac syrup for 10-12 seconds, slightly pressing the baba in the syrup.
6. After soaking the baba, place the narrow part up on a baking sheet so that the syrup slowly penetrates into all the pores of the product.
7. Next, glaze with sugar fondant warmed up to 50 C from the narrow side, lowering the woman with a narrow end into lipstick.
8. Lipstick should lie in a thin layer without cracks.
9. Decorate the surface of rum babs with raisins, candied fruits and fresh and canned fruits.

You can also bake by rolling the dough into a layer (in the form of a pie), which, after baking on a baking sheet, is turned upside down on another baking sheet, kept for 6 hours, pierced in many places, soaked in syrup and poured with warm lipstick. The finished cake is cut into pieces.

Syrup for soaking rum women in accordance with GOST USSR

per 100 g of syrup:

• 51 grams of sugar
• 56 grams of water
• 0.2g rum essence
• 5 gr cognac or rum

1. Boil sugar and water, stirring constantly, to 103.1-103.5 C (medium density syrup), i.e. until it boils down from a weight of 107 grams to a weight of 95 grams.
2. Cool syrup to 20C and add rum essence and cognac.

Many other cakes, biscuit and yeast cakes, baked in rum bab molds are also called babs or babks. They have nothing to do with rum women.

Bon appetit!