Rum Baba
The most delicious rum baba I bought in "Roshen" stores in Kiev - it is tender, soaked in rum syrup and just melts in your mouth. The recipe, of course, is a company secret. But I wanted to learn how to cook such baba at home. I was quite satisfied with my first experience - the dough of my "baba" turned out loose and airy, the impregnation made it juicy and flavorful. Of course, there is still room to strive to repeat the store analog, but the trial copy is good. Try to add raisins or candied fruits, they will be very appropriate here. By the way, you can take such a baba with you when you visit, which is especially important for the period of New Year and Christmas holidays.
Composition:
Dough:
- milk - 100 ml
- flour - 1.5 tbsp.
- eggs - 2 pcs.
- sugar - 3 tbsp.
- salt - a pinch
- vanilla sugar - 10 gr.
- butter - 60 gr.
- yeast - 1 tsp.
- leavening agent - 5 gr.
pouring:
- water - 100 ml
- sugar - 100 grams
- rum - to taste
Preparation of rum baba:
Beat eggs lightly with sugar, vanilla sugar and salt.
Then add the warm milk and mix.
Sift the flour, leavening agent, yeast into the bowl with the eggs and knead into a smooth dough.
Add the softened butter and knead the dough.
Cover the bowl with the dough with food wrap and place in a warm place to rise.
Then knead the dough and place it in a mold. I use a silicone one, it doesn't need to be greased. If you use a metal one, grease it with oil and dust it with flour beforehand.
Leave the dough in the mold for another hour to rise.
Bake the baba in a preheated oven at 180 degrees Celsius until browned - for 25-35 minutes. Check the readiness with a wooden skewer - it should come out of the dough dry.
Meanwhile, prepare the filling. Heat the water and sugar until the sugar dissolves, then pour in the rum. Adjust the amount of rum to suit your taste and depending on whether the kids will be consuming it.
And then pour in the rum.
Cool the finished baba slightly, pierce in several places with a toothpick, pour the sugar syrup over it leisurely and leave until all the syrup has been absorbed.
When serving, you can sprinkle the rum baba with powdered sugar - you should do this just before serving, otherwise the powdered sugar will dissolve.
Enjoy!"
