Classic recipe
Rum baba, the recipe for which may seem complicated at home, is remembered by many from childhood.
Baba. Classic recipe.
First, you should try making dessert according to the classic recipe.
Ingredients
To prepare a classic rum baba you will need:
- 400 g of premium flour;
- 480 ml water;
- 50 g raisins;
- 4 eggs;
- 15 g pressed yeast;
- 1/3 tsp. salt;
- 1/2 tsp. lemon juice;
- 10 g vanillin;
- 600 g granulated sugar;
- 100 g butter;
- 1/2 tsp. flavoring
This amount of ingredients is enough to prepare 18 servings of dessert. Before baking, 1 yolk will also come in handy. It is needed for greasing cupcakes.
Step-by-step cooking process
Description of the preparation of classic rum baba:
- First you need to pour 150 ml of warm water into a deep container and add yeast. Then stir the yeast in water until completely dissolved.
- Then you need to add the flour sifted through a sieve. It's best to add it in parts. After this, you can start kneading the dough until smooth. It should be dense and sticky.
- Next, you should form the dough into a ball, put it in a container, cover it with a towel or plastic bag and keep warm for 1-2 hours. The exact holding time depends on the room temperature and the quality of the yeast. The dough will be enriched with oxygen.
- Now you need to beat the eggs with 100 g of sugar, salt and vanilla in a separate bowl using a whisk or fork. The prepared mixture should be added to the dough and mixed thoroughly. The result will be a soft mass that slightly sticks to your hands.
- Then you need to add butter in small parts to the resulting mass. It is recommended to soften it first by removing it from the refrigerator. Then you just have to knead the dough again. It should become elastic, tender and soft. This can be achieved by kneading the dough using French technology. The mass must be constantly folded and stretched.
- Then you should do the raisins. It must be washed and kept in boiled water for 10 minutes. This will make the raisins softer.
- Prepared raisins should be dried, rolled in flour and added to the dough. It will be evenly distributed throughout the mass.
- At this stage, you need to put the dough back in the refrigerator, forming it into a ball, placing it in a container and covering it with plastic. The volume of the dough will be significantly increased. After 1 hour, you can take it out, knead it again and put it in the freezer for the same time.
- The dough, removed from the refrigerator, should be placed on a floured table and divided into equal-sized pieces. How big they will turn out depends on the baking pans you choose.
- The washed forms should be slightly greased with vegetable oil. Dough pieces should be placed in them. The molds should only be filled halfway with dough. During the baking process, the size of the cupcakes will increase significantly. Before placing in an oven preheated to 200°C, the cupcakes need to be kept under plastic for 1 hour and brushed with egg yolk. Cupcakes should be baked for 30-40 minutes.
According to the recipe, rum women should be poured with syrup. To prepare it at home, you need to pour 250 ml of water into a container, add 250 g of granulated sugar, put on low heat and stir continuously until the sugar is completely dissolved. After boiling, the syrup should be cooked for another 2 minutes. The finished syrup must be removed from the heat and left to cool. You can add flavoring to the cooled syrup and mix well.
Baked cupcakes must be pierced several times with toothpicks so that they can soak quickly and well. After this, each cupcake needs to be kept in the syrup for 10-15 seconds. The soaked cakes should be placed in a dish. At the end, the dessert should be covered with glaze. To prepare the glaze, you need to pour 250 g of sugar into 80 ml of hot water and mix thoroughly. Afterwards, the mixture must be simmered over low heat until it thickens. The consistency of the mixture should become dense and viscous. You need to add lemon juice to it, stir everything and bring to a boil.
The syrup removed from the heat should be cooled and whipped to form a dense, creamy mass. Now you need to cover the cupcakes with icing. This must be done very quickly as the glaze may harden. After this, the dessert will be completely ready.
