Baba is a sweet, widely known notonly in the former Soviet Union. With some variations, they are baked in Europe. Which, however, is logical, because she came from there exactly from there. The invention of a rum woman is attributed to the King of Poland and the Grand Duke of Lithuania, Stanislaw Leszczynski, who lived and ruled in the 18th century. The cupcake seemed dry, and he thought of dipping it into a sweet wine. The French chefs (well, not the monarch of her peck, of course) put their hands on the case, they perfected the idea. And as a result, today we have such a culinary masterpiece as a rum baba whose recipe has been tested not for one century.
Recipe almost according to GOST
Almost - because grams are rounded to dozens. For example, instead of 103 grams it is suggested to take 100. It was not difficult to observe such proportions on an industrial scale, but in the kitchen there is no special need for them, in our opinion. Ingredients:
- Flour 280 g + 130 for spices
- Fresh (pressed) yeast - 10 g
- Water for Opal 130 ml
- Sugar 100 g
- Butter - 100 g
- Egg + yolk
- Salt - ¼ tsp
- Dark raisins - 50 g
- Vanilla sugar or vanillin
Preparation: Beforehand make an incense. Yeast pound with a little sugar. Pour warm water, stir, add 130 g of flour. Mix the ingredients in a large bowl, cover with a food film and put in a warm place for 1.5-2 hours. If the fermentation process goes too fast, move it to a cooler place. Finished opara should increase by 2-3 times. When the opara is ready, proceed to knead the dough. Egg and yolk beat with sugar and vanilla. Melt the butter and mix it with the egg mass. Pour in the same spoon, and then gradually pour the flour mixed with salt. Knead the smooth dough. At the end of the mixture add raisins. Cover the dough with a food film and put in heat to rise for 40-45 minutes. During this time, the dough should be doubled twice, at the moment when it doubles. Approached the dough divided into portions and put into special molds, lubricated with oil, so that it took 1/3 of the volume of the mold. Put another 45-60 minutes for a proof. Oven to warm up to 190-200С. Bake the women 20-30 minutes, until cooked. Remove from the oven and cool in the molds. While the women are breaking up and baking, start making syrup and glaze. Ingredients for syrup:
- 550 ml of water
- 500 g of sugar
- 50 g of rum (cognac)
Boil the water with sugar and boil on low heat until the mass decreases by approximately 10%. Turn off, cool and pour rum. Mix. Sugar fudge:
- 1 kg of sugar
- 330 ml of water
- 4 g of citric acid or 80 g of lemon juice
Boil water with sugar and boil on a strongfire to a temperature of 108C (here you will need a special thermometer or just a few attempts). Pour lemon juice or diluted citric acid and cook for about half an hour to 115C. Check can be "breakdown on a weak ball." It is done this way: moisten the spoon in cold water, collect a small portion of syrup and quickly dip it into a glass with cold water. If the syrup curled into a clot, the consistency is similar to sour cream. Once the desired condition is reached, turn off the syrup and leave to cool to a temperature of approx. 60C. Whisk the cooled syrup until a white cream liquid forms. Next is the process of turning simple women into rum. The cooled product should be taken for the "top" and lowered "bottom" in the syrup for impregnation. Then put on a plate or baking sheet "bottom" up, so that the syrup soaks the entire woman. After this, there is a stage of glazing. Taking the woman for a wide part, lower it with a narrow part (the "bottom") in the white glaze. It is clear that the glaze should be warm. Lay the women frosting and decorate at will - nuts, fruits, berries. When the icing hardens, the woman can be used for the intended purpose. Undoubtedly, the recipe of a rum woman is a recipe not for beginners in the kitchen. Firstly, because of the yeast test, which is given to very few people at the first attempt. Secondly, skills and abilities require syrup and icing. But if you have the experience of "communicating" with yeast and sugar syrup - then you have every chance to pamper yourself with tender juicy baking. For those who are afraid to deal with the yeast test, we offer another recipe, no less tasty and flavorful cake with prunes and rum. 
Cupcake with prunes
Ingredients:
- Flour - 1 glass
- Eggs - 3 pieces.
- Sugar - 100 g
- Honey - 2 tbsp.
- Milk - ¼ cup
- Butter - 50 g
- Baking Powder - 1 teaspoon
- Prunes without pips - 200 g
- Dark raisins - 100 g
- Walnuts, chistened - 50 g
- Rum - how much it is not a pity (in fact - half a cup to soak prunes)
Preparation: Prune the dew in the rum for half an hour or longer. Remove, cut into strips. Raisin and rinse raisins. Warm up the butter with sugar, hammer eggs one by one. Pour in the milk, honey, mix well. Add the baking powder to the flour. Pour the flour in batches into the liquid mixture, kneading a homogeneous sparingly dough. Pour in the chopped nuts. Shape the cupcake with oil. At the bottom, pour out a portion of the dough. Put prunes and raisins on top of it, pour the remaining dough on top. Keep in mind that in total the form should be filled no more than half, the dough in the oven will necessarily rise. Bake at a temperature of 180C for about 30 minutes. Willingness to check with a dry toothpick. Cool first in the form, then reach and finally cool on the grate. Rum left from soaking can be heated with water and sugar and pour the finished cake in the form (while it's still warm). The male half of the family will definitely appreciate this move! If you do not yet have a good tradition of Sunday home baking, winter is a good time to start it (tradition, that is). A fragrant wet rum woman is quite an acceptable luxury in the cold season, even for those who adhere to a diet. Once a week - definitely you can! We advise you to read:
