Lean rum baba recipe. Rum baba recipe - how to cook and soak. Step by step rum baba 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!

1. Pour 150 ml of warm water into a glass, pour 1 tsp. sugar (from its total amount in the dough) and yeast. Stir thoroughly and leave the mixture for 15 minutes. Sift about 200 g of flour through a sieve into a bowl, make a well in the center.
2. Pour the yeast liquid into the center and, adding flour from the edges, knead a tight dough. Cover the bowl with a light towel and place it in a warm place. Leave the yeast dough for about 3 and a half hours. During this time, it should rise and "sit down" again.
3. After the specified time, beat the eggs into a clean bowl (keep them at room temperature for about 15 minutes in advance so that they are not cold). Add salt, remaining sugar, vanilla sugar to them and beat with a whisk until smooth. Soak raisins in boiling water for 10 minutes.
4. Remove the butter from the refrigerator and keep warm for a couple of minutes so that it becomes completely soft. Sift half the flour into the egg mixture and stir. Pour batter into risen dough, mix thoroughly. Sift the remaining flour through a sieve and knead again.
5. Add softened butter (in parts), thoroughly kneading a homogeneous dough after each serving. Put the resulting mass on a dry, not floured table and knead for about 5 minutes (pull it up and fold it, pull it out and fold it again).
6. Mix the raisins into the dough (pre-drain the water and dry the dried fruits), put it in a bowl lightly greased with vegetable oil. Cover it with a towel and send it to the refrigerator. The rum dough should rest in the refrigerator for about an hour.
7. Then take out the bowl, knead the mass thoroughly and return it to the cold again. After 1-1.5 hours, take out a bowl, take out the dough on a lightly floured table. Divide it into about 16 equal parts, put them in cupcake liners, greased with butter.
8. Cover the rum-baby molds with a light towel and leave them in a warm place for an hour and a half. After the specified time, preheat the oven to 200 / 220C, beat the egg into a small container and beat with a whisk.
9. Gently brush the surface of the future cupcakes with a beaten egg and send them to bake. After about 35-40 minutes, yeast muffins will be ready. Remove the molds from the oven and leave to cool for a couple of minutes.
10. Then carefully transfer them from the molds to the surface (narrow side down) and leave to cool for at least 4 hours. Turn the cupcakes over and let them dry completely for another 8 hours.
11. In the meantime, prepare the sugar icing for the rum baba. Pour sugar into a clean saucepan, pour in water and put on fire. Constantly stirring, bring the mixture to full uniformity, i.e. complete dissolution of sugar.
12. As soon as the caramel begins to boil, stir it with a spoon dipped in water, remove excess syrup from the walls of the pan. Cover the pan with a lid and cook for about 3 minutes under the lid (do not open it and do not stir the caramel).
13. Then remove the lid, after a few more seconds pour in the lemon juice and stir. Cook the caramel, stirring occasionally, until the mass becomes viscous. You can check the caramel for readiness in this way: put a little on your finger and roll a ball with two fingers. If you succeeded, and it comes out soft to the touch - the caramel is ready.
14. Remove the pan from the heat and let the icing sugar cool slightly until hot, about 60C. It is advisable to put the pan in a cold place, the faster the cooling process, the better.
15. Then beat the caramel with a mixer at high speed (watch the color, it should turn white). But in no case do you need to over-beat the icing, it should remain in consistency like sour cream.
16. Leave the sugar icing overnight in a cool place (covering them with cling film). After the specified time, prepare the rum syrup for the muffins. Pour water into a saucepan, add sugar and put on fire. Boil the liquid after boiling over low heat for 2-3 minutes.
17. Remove the saucepan from the heat, let the syrup cool to a slightly warm state. Then add rum/cognac/liquor to it and mix thoroughly. Pierce each cupcake in several places with a toothpick (from the narrow side) and dip the same side for a few seconds (about 7-10) in a slightly warm rum syrup.
18. Place the syrup-soaked muffins on a flat dish, narrow side up, and let sit for 5 minutes. Meanwhile, remove the icing sugar from the refrigerator and heat it in a water bath, stirring constantly.
19. As soon as the mass again becomes the consistency of liquid sour cream (50-60C), remove the container from the water bath. Dip the cupcakes for a couple of seconds in the icing sugar and put them back on the dish with the narrow side up.
20. After 10-15 minutes, the rum baba will be ready. Fragrant cupcakes are perfect as a dessert for tea, coffee or a glass of milk. Bon appetit!

There are absolutely no difficulties in cooking a woman. The dough is exceptionally easy and quick to prepare in a food processor, in one and a half minutes. In a food processor, you can make lipstick in a couple of minutes. The only thing is that to prepare lipstick and syrup for impregnation, you need a thermometer for syrups or the ability to determine the readiness of the syrup “to the touch” (I don’t know how, I check with a thermometer).

In this article, I will show step by step how I cook rum baba and recipes for French rum baba, both our ancestors and their today's second cousins.

Recipe for rum babs according to GOST for 1 kg of products

• 260 g of dough or slightly acid sourdough (130 g of water 130 g of flour w.s., 30 C, 2 hours of fermentation)
• 282 gr flour w.s.
• 1/4 tsp salt (1.24 gr)
• 10-21 gr pressed yeast
• 103 gr sugar
• 103 g unsalted butter
• 82 gr eggs
• 52 gr raisins in the dough
• a couple of tablespoons of natural vanilla extract

Knead the dough until well-developed gluten is obtained (1 min 30 sec in a food processor with a special dough spatula), knead the raisins by hand. The dough at the end of kneading should be very warm, about 35 C. Let the dough ferment in a very warm place (35-40 s), making two punches: each time the dough has increased in volume by 1.5-2 times, punching it in succession.

Divide the dough into pieces of such size that they fill the forms by 1/3 or 1/4 and pull the pieces of dough into balls. Lay them in greased with oil or non-stick grease forms with a knot (tuck) up. Large baba can be baked in conical brioche, kugelhopf or savarin pans, with a smooth or corrugated side surface, preferably in molds with a tube in the center. If the baba is baked in the form of a pie, then roll the dough into a layer, place it in a greased baking sheet and chop. Cover the molds or baking sheet with cling film.

Prove in a very warm place for 40-60 minutes (the blanks will grow in volume by 2-3 times), brush with egg and bake at 180 degrees for 25 minutes, for small and medium-sized women (from pieces of dough weighing 25-50 g ) or bab-pies or longer for large babs weighing up to 1 kg. Large women weighing 0.5 - 1 kg will have to be covered with foil in the second half of baking so as not to burn.

While the dough is fermenting, prepare the syrup for impregnation and sugar fondant. After the babas have cooled in the molds, take them out and lay them with the narrow end up. Let them dry well and ripen for a few hours. They will become dry and hard to the touch. Pour cognac, rum or cognac essence into the syrup cooled to 20 ° C, mix. Heat the lipstick to 55 C, until it flows or keep it warm, liquid. Prick the narrow end of each baba several times with a thin stick, piercing the crumb approximately to the middle of the cake. If the baba was baked in the form of a pie, then often prick the pie itself.

First, soak the baba in the syrup by dipping the product into the syrup with the narrow end and lightly squeezing the baba so that it sucks the syrup. The smaller the baba, the more it is soaked in syrup. Very large women are soaked in syrup only slightly, otherwise they will then sag under the weight of a very heavy syrupy top. Lay the soaked babas with the narrow end up so that the syrup can penetrate into the thickness of the crumb, under its own weight. The pie in the pan is simply poured over with syrup and allowed to penetrate into the crumb of the product before thickly pouring fondant on top of the pie.

To glaze a baba with lipstick, take the wide end of the baba and lower its narrow end into a cup or saucepan with warm pouring lipstick. You can glaze only the very top of the woman, or glaze everything - both the top and the sides. Remove, swirl to evenly distribute the fondant over the top or top and sides, and place the cake on a wire rack or baking sheet, narrow end up. The surface of glazed rum babs is decorated with raisins, candied fruits and fresh or canned fruits, a net of colored lipstick, etc. After a while, the lipstick will cool down and become dry to the touch and creamy like a candy inside. Such a woman can already be served. She's ready.

Syrup for impregnation of rum babs

• 510 gr sugar
• 560 gr water
• a few drops of rum essence
• 50 gr cognac or rum

Sugar and water are boiled, stirring constantly, to 103.1-103.5 C (medium syrup, density 1.22-1.25), that is, until it boils down from a weight of 1070 g to a weight of 950 g. Cool the syrup to 20 C and add rum essence, cognac or rum.

Lipstick for glazing rum babs

We already sell sugar fondant in finished form, in the form of a dry powder. It is enough just to add water and knead into a lump of plastic white mass. But you can also make lipstick at home by boiling sugar and water into syrup and then kneading the cooled syrup into a white creamy mass.

Sugar is boiled with water with the addition of:

• citric acid (instead of citric acid crystals, you can take lemon juice or vinegar)
• invert syrup
• glucose
• molasses
• corn syrup

Syrup is boiled to a soft ball test (up to a temperature of 114-115 C). Any of these substances will not allow the syrup to crystallize during cooling into a coarse, matte sugar mass, part of the syrup will remain cold syrup and the lipstick will be soft, creamy, with a radiant surface.

Pour the prepared syrup into the bowl of the food processor and leave it at rest until the temperature of the syrup drops from 114-115 C to 60 C (about half an hour). Cover the combine with a lid and turn it 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 and the like.

Pour the lipstick into a bowl, seal 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 impregnation to the desired density (thickness of heavy cream or a little thicker).

If there is liquid glucose, then lipstick syrup is boiled like this

• 1 kg sugar
• 300 g water
• 250 g glucose

If there is invert syrup or starch syrup, then the recipe for lipstick syrup is

• 1 kg sugar
• 100 g invert syrup or molasses

If there is corn syrup on hand, then the syrup is boiled in such proportions

• 1 kg sugar
• 170 g corn syrup
• 240 g 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
• 330 g water

Pour sugar with water and boil over high heat to 108 C. Pour in a solution of citric acid, lemon juice or vinegar. Continue to cook the syrup until you reach a temperature of 115-117 C (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 Europe, 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. Pour the kneaded dough onto the table or into a bowl and knead the raisins with your hands. If the raisins are mixed on the table, do not dust the table or the dough with flour. Knead as well as possible and then use a scraper to collect the dough stuck to the table into a ball. The dough will be neither soft nor runny, and this is how our rum babas differ from French rum babas, whose brioche dough is so weak creamy that it is poured into molds using a pastry bag. Our rum dough is a very elastic dough, it sits on the table in a high ball.
2. During fermentation, it is not necessary to allow the dough to increase by more than 1.5-2 r in volume. My fermentation with two knockdowns was over in 40 minutes!
3. The fermented dough is laid out in molds or on a baking sheet, filling them no more than 1/4-1/3. I took pieces of dough weighing 25 g for small babs (ready-made products weighing 50-60 g) and 55 g for medium-sized molds (ready-made babas weighing about 100 g). Remember that the dough is laid with a knot up, because. ready-made women are turned upside down after baking, and therefore, in their forms, the bottom of the dough should be smooth. Forms or baking sheets can be taken silicone, steel or aluminum, even glass. Doesn't matter. Only in black metal forms do not bake - they will burn terribly. Small forms are placed on a large baking sheet.
4. My proofing took about 35-40 minutes. Brush tops with egg before baking.
5. I have it all baked in 25 minutes. The first 15 minutes at 180 with convection, then I lower the oven temperature to 165 and finish baking so that they do not burn, but are baked through.
6. Allow the products to cool completely in the molds and then place upside down on a baking sheet or wire rack.
7. Let it dry properly for several hours. Large women (0.5-1 kg) will be ready for impregnation and glazing a day after baking. Small and medium - after 2-8 hours
8. Syrup for soaking women is the simplest and most ingenuous: sugar and water in equal proportions, thoroughly boiled. If it is boiled according to science, then it is boiled at a temperature of 103.1 C, a maximum of 103.5 C. It is flavored and mixed with rum or cognac only when cold, after the syrup has cooled to 20 C.
9. Before soaking in syrup at room temperature (20-40 C), the narrow end of each woman is pierced in several places with a stick. Pierce approximately to the middle of the product so that the syrup freely penetrates inside.
10. Put the soaked women upside down. While they wait for their turn to be glazed with fondant, the syrup will penetrate inside, soaking the crumb as it should.
11. Then the narrow end of the baba is lowered into lipstick warmed up and diluted with syrup (if necessary). They lower it only with the tip or “I don’t want it at all”. Whoever likes it. When cooled, the surface of the lipstick will be dry and not sticky, so you can not be afraid and glaze completely. The main thing is that the fingers do not bite off while eating.)

The rum baba recipe is associated with pastries that were popular in Soviet times. He is of French origin. Many people are concerned about the question - how to cook rum baba in such a way that it is soft, moist and well-soaked. Because the dry product is not so attractive. Let's look at the recipe in detail

Rum baba recipe. Ingredients

The number of products is designed for twelve rather large products. The recipe will be in two parts. For the first part, the preparation of the dough, you need to take three hundred grams of flour, a pinch of salt, a tablespoon of sugar, half a glass of milk, yeast, two hundred and twenty-five grams of eggs, seventy grams of melted butter and twenty grams of honey. Baking products is just the first step. Then they must be soaked in syrup, and to top it off, prepare the icing for the rum woman - this is what will give it a unique taste, which the inhabitants of the USSR still remember with nostalgia. For syrup from one liter of water, you need to take four hundred grams of sugar, one lemon and one orange, two natural vanilla pods and rum to taste. You can add fifty or one hundred grams of alcohol, its amount is not limited and depends only on your preferences. Rum is desirable to take light. Vanilla is replaced with vanilla sugar or a chemical equivalent.

Rum baba recipe. Syrup

Remove the zest from the citrus fruits and temporarily set aside. Cut the fruits themselves large enough and immerse in warm water with sugar and vanilla. Do not let the syrup boil - just heat it well. Then cool and pour rum into the cooled liquid. Optionally, in addition to vanilla, you can flavor the syrup with almond or citrus essence.

Rum baba recipe. Dough and impregnation

Pour salt, sugar, zest into flour and stir in honey. If the yeast is fresh - they need to be diluted in milk, dry ones should be prepared according to the instructions on the package. Add butter, eggs (one at a time, based on the fact that one egg weighs about fifty-five grams) and melted butter in advance to the flour.

Knead for about five minutes, and then gradually add milk and yeast to the mixture. Continue to knead the dough until it is almost no longer sticky and becomes viscous. Pour into large cupcake tins. In order to get uniform products, you can use a confectionery syringe with a large nozzle. Forms need to be approximately 40% complete. Then the dough should be at a distance - while it will rise approximately to the edge of the mold. In an oven heated to two hundred degrees Celsius, rum women should spend about forty minutes. Naturally, it is better to control the state of the test. Can be turned over during baking: it is desirable that the products are evenly browned on all sides. In the context, they should have a spongy structure. Immerse in very warm (but not hot) syrup for 20 minutes. In the process of impregnation, the women will swell a little. Place them on a wire rack to drain excess syrup. For glaze, use sugar fudge or apricot jam warmed with vanilla and rum.

To the question: " What do you like about rum baba?"ten out of ten lovers of this pastry will definitely answer:" It is juicy and therefore very tasty.". We will not go deep into the historical facts of the appearance of this muffin, but dwell on the aromatic impregnation of the dough and the secrets of its serving.

How and what to soak

In order to soak a ready-made muffin, prepared, as an option, from brioche dough, you must first dry it. It is optimal to withstand 6-7 hours (and preferably 12 hours or more), and then soak. Otherwise, the muffin will get wet from the syrup, become flabby and may fall apart. Before this, the syrup must be brought to room temperature.

The classic ratio for sugar syrup is 4 tbsp. sugar for 6 tbsp. water. For flavoring, you can use fresh and canned juices, essences, fruit syrups, cognacs, liqueurs, liqueurs and, of course, rum. Wherein it is impossible to aromatize hot, not cooled syrup - aromatic substances from it will quickly disappear.

Women are good for impregnation apricot, orange, grape, lemon, apple syrups. If juices or citrus extracts are used, then fragrant zest can also be safely added to the impregnation. From it the woman will not become worse.

Can also be used vanilla syrup. At least a quarter of a vanilla pod should be added to the hot sugar syrup, and when the syrup has cooled, a little vanilla liqueur. For cooking coffee syrup required to the above 200 ml. base impregnation add about 2 tbsp. strong double espresso.

There are also more unusual options. Flavor the syrup with seeds cardamom, bay leaf, grated orange and lemon zest and rum. After the syrup is infused, be sure to strain it. Or dissolve the cocoa powder in the syrup and add some brandy. Prepare flavored syrup with cinnamon, orange and lemon zest, cloves, vanilla and mint. The simplest innovation - use in impregnation instead of rum kirsch.

How to apply

It is interesting that the serving of such a conservative dish can be given new forms. Usually, after impregnation, the only thing left for the babu is to glaze and decorate on top with berries or chopped fruits.

Classic serving of rum baba

Rum baba cut in half

If you change the recipe a little, then instead of portioned rum babs, you can bake savaren. To bake it, you will not need molds, but one large form in the form of a ring. Then comes the impregnation, glazing. For it, you can use warmed fruit marmalade or jam. In the middle of the rich ring, fresh fruits, berries are laid out, and to give a special French chic - chantilly cream from whipped cream.

Savarin

By the way, from pieces of rum babs soaked in Madeira and dipped in deep-fried dough, a kind of pancakes were prepared a long time ago. They are said to have been popular with bachelors in France, especially for breakfast.

If you believe that a woman is " pastry of Polish origin" And " France was introduced to him by King Stanislav Leshchinsky, father-in-law of Louis 15”, then originally such a muffin was served accompanied by a gravy boat filled with a mixture of sweet wine from Malaga and distilled water. There are also references to the fact that a real baba was made from rye flour and Hungarian wine. Most likely we are talking about Tokay wine. One way or another, the rum woman was always drunk.

The Italians will argue with the version of Polish and French origin. Indeed, in Naples, such pastries are considered homemade and they cook it really drunk, fragrant and delicious.