How to prepare rum. Baba. Secrets of fudge. Baking option from Yulia Vysotskaya

To the question: “ What do you like about baba?"Ten out of ten lovers of this pastry will definitely answer: " It is juicy and therefore very tasty" Let's not go deep into historical facts the appearance of this pastry, and let’s focus on the aromatic impregnation of the dough and the secrets of its serving.

How and what to soak

In order to saturate the finished pastry, prepared, as an option, from brioche dough, you must first dry it. It is optimal to soak for 6-7 hours (or better yet, 12 hours or more), and then soak. Otherwise, the baking will become soggy from the syrup, become flabby and may fall apart. Before doing this, the syrup must be brought to room temperature.

Classic ratio for sugar syrup- this 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 You cannot flavor hot, not cooled syrup - aromatics will quickly disappear from it.

Women are good for impregnation apricot, orange, grape, lemon, apple syrups. If you use citrus juices or extracts, then you can safely add fragrant zest to the impregnation. It won't make the woman any worse.

Can also be used vanilla syrup. To the hot sugar syrup you need to add at least a quarter of a vanilla pod, and when the syrup has cooled, a little vanilla liqueur. For cooking coffee syrup you will need 200 ml in addition to the above. add about 2 tbsp of base impregnation. strong double espresso coffee.

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

How to submit

It is interesting that serving such a conservative dish can be given new forms. Usually, after soaking the baba, all that remains is to glaze and decorate the top with berries or chopped fruit.

Classic rum baba serving

Rum baba cut in half

If you change the recipe a little, then instead of portioned rum baba, you can bake savarin. To bake it, you will not need molds, but one large ring-shaped mold. Then comes impregnation and glazing. You can use heated fruit marmalade or jam for it. In the middle of the butter ring they lay out fresh fruits, berries, and to add a special French chic - Chantilly cream made from whipped cream.

Savarin

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

If you believe that a woman is “ cake of Polish origin" And " France was introduced to him by King Stanislav Leszczynski, father-in-law of Louis 15", then initially such a pastry 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 woman was made from rye flour and Hungarian wine. Most likely we are talking about Tokaj wine. One way or another, the baba was always drunk.

The Italians will argue with the version of Polish and French origin. After all, in Naples they consider such baked goods to be homemade and prepare them to be truly boozy, aromatic and delicious.

Cooking time: 3 hours

Cost of 10 servings: 489 rubles

Cost of 1 serving: 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

Eggs 2 pcs - 12 rubles

Salt, a few pinches

Impregnation:

Rum (in which candied fruits were soaked)

Sugar 250g - 10 rubles

Water 300 ml

Butter 10g (for greasing molds) - 7 rubles

Fudge:

Pistachios (not salted) 150g - 165 rubles

Sugar 30g - 1 ruble

Milk 200ml - 10 rubles

Preparation:

Dough:

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

Notes from the boss:

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

• To make the dough, you need to slightly heat the milk, but do not bring it to a boil.
• Mix 100g flour (4 tablespoons) with 25g sugar and yeast.
• Gradually add milk to the dry ingredients, mixing the dough with a whisk.
• Cover the dough with film and put it in a warm place for 15 minutes.
• For the second stage of preparing the dough, you need to mix the eggs with 75g of granulated sugar and softened butter.
• When the dough has steeped, pour the egg mixture into it.
• Add a little salt.
• Gradually mix in 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 fruits, but do not pour them out: you will need it to soak the cupcakes.
• Replace candied fruits in the dough.
• Cover the dough with film again and put it in a warm place for 30 - 40 minutes.

Impregnation:

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

• Let it simmer a little so that the alcohol evaporates. Remove from heat.
• Grease muffin tins with softened butter.
• Fill each mold with dough.

• Cover again with film and let it brew, putting the workpiece in a warm place for 20 minutes.
• Then place the cupcakes in the oven, preheated to 180 degrees, for 20-25 minutes.
• Remove the cupcakes from the tins and let them cool. While the cupcakes are cooling, prepare the fondant.

Fudge:

• Puree peeled pistachios, sugar and milk in a blender until smooth.
• Warm the rum syrup slightly before soaking the muffins.
• Place the cooled cupcakes upside down in a rimmed pan.
• Drizzle syrup over each bun and let sit for 30 minutes.
• Then brush the rum baba with pistachio fudge.

Bon appetit!

In Rus', women were called tall and loose sweet pastries made from yeast dough, looking like cupcakes. Vanilla and raisins were often added to them, and finished goods dusted with powdered sugar or covered with fondant. Baba, which is a cake soaked in rum syrup, was especially popular in the Pskov region, Novgorod region and Smolensk region. Once upon a time, these cupcakes were baked in pots and cauldrons - hence the origin classic shape rum women There is a legend that the dessert was accidentally invented by a Polish king who was so outraged by the dryness of the sponge cake that he dipped it in wine. It turned out tasty, juicy, aromatic, and other confectioners followed his example.

How to make rum baba

Thanks to French confectioners, the simple recipe was slightly modified, and now this pastry has turned into a delicious dessert, which is usually served for Easter table. In some European pastry shops, cupcakes are not just dipped in rum, but generously soaked, so after tasting you can even get drunk. Of course, such products are not offered to children - non-alcoholic sugar syrup is prepared for children's women.

First, the sponge is mixed without yeast dough, lighter and more liquid than usual - it should be slightly thicker than for pancakes. Interestingly, the French used dough for brioche, French buns, for rum baba. Raisins soaked in water or cognac must be added to the dough, and after baking, the products are soaked in syrup and covered fudge sugar, chocolate or cream.

How to bake rum baba at home: secrets and subtleties

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How to make rum baba light, airy and delicious? When kneading the dough, handle it very carefully, delicately and carefully, do not shake the baking pans or slam the oven doors. The baba should turn out fluffy and porous, not resemble a flat, settled sponge cake. Before adding the raisins, lightly roll them in flour so that the dough does not become wet, because then its consistency will change and ready baked goods It may turn out damp. To add flavor to the dough, add lemon zest, vanilla, spices, nuts or poppy seeds, and you can soak the baba not only with alcohol, but also with fruit syrup. It is best to pierce the baked goods with a toothpick several times before soaking - this will soak it faster. By the way, experienced confectioners They say it's best to dip the cupcakes in the syrup the next day.

Rum baba: recipe at home

If you want to bake the real thing, step by step recipe with a photo will help you master this art, and the result is worth it! Try it and see for yourself.

Ingredients: for the dough: milk - 180 ml, dry yeast - 6 g, butter - 75 g, Wheat flour- 480 g, sugar - 50 g, eggs - 5 pcs., raisins - 80 g, salt - on the tip of a knife; for syrup: water - ¾ cup, sugar - 100 g, rum - 2 tbsp. l., lemon juice - 2 tsp; for fudge: sugar - 50 g, 9% vinegar - ¼ tsp, lemon juice - 1 tsp, water - 2 tbsp. l., butter - 0.5 tsp.

Cooking method:

1. Heat the milk and dissolve the yeast in it.

2. Add half the flour specified in the recipe to the milk and mix well.

3. Cover the dough with cling film or a napkin and place it in a warm place until the first bubbles appear.

4. Grind the butter and sugar well.

5. Add eggs (one at a time) to the butter-sugar mixture, beating it with a mixer.

6. Mix the dough, egg-sugar mass, salt and the remaining flour, and then knead the dough and leave it for an hour and a half.

7. Soak the raisins in warm water.

8. Stir the raisins into the dough, knead it again, tear off pieces of dough and roll into balls.

9. Grease muffin tins, place dough balls in them and fill one-third full. Let the products rise.

10. Bake the baba for 25 minutes at 220°C.

11. Mix sugar and water for syrup, bring it to a boil, pour in rum and lemon juice.

12. Dip the babas in the syrup for 2 minutes and place them on a plate.

13. For the glaze, mix water, sugar, vinegar and cook the mixture until it stretches. Mix the syrup with butter and, when it lightens, add lemon juice.

14. Cover the baked goods with glaze and let it harden.

Now you know how to prepare rum baba at home almost according to GOST. According to this recipe, the rum baba is perfect - juicy, crumbly, aromatic and very tasty!

French Savarin

Savarin is the closest relative of the rum baba, distinguished by the fact that it does not contain raisins, but is generously decorated with fruit and cream. This dessert was named after the French pastry chef Brillat-Savarin, who improved the recipe and made it more refined. So, let's prepare rum baba in French!

Mix 40 g sugar, 200 g flour and 2 eggs. Dissolve 7 g of dry yeast in 70 ml warm milk, and then combine with the rest of the ingredients. Knead the dough for 5 minutes, add a pinch of salt and 70 g of very soft butter, which should be added to the dough in small parts. After each portion of butter, the dough should be kneaded until smooth, until it is smooth, slightly liquid and elastic. Cover it with film and place it in a warm place for 50 minutes.

Divide the dough into one third of the greased molds, let the dough rise for 40 minutes and bake the products for 15 minutes at 180°C. While the cakes are cooling, make a syrup from 800 ml water and 400 g sugar. To do this, simply bring sweet water to a boil, cook for a few minutes and pour in 2 tbsp. l. Roma Dip the savarens into the cooled syrup, placing them on a slotted spoon. 10 seconds are enough for impregnation, after which place the products on the wire rack - the excess syrup should drain off.

Whip 250 ml of heavy cream and 20 g powdered sugar, and then decorate the baked goods with creamy mixture using a pastry bag. If desired, place berries and fruits on top and serve this amazing dessert to your delighted guests and family members!

“Lazy” baba without yeast

How to bake rum baba if you don’t have time, but you need to prepare the dessert quickly? In this case, use a recipe that does not contain yeast. Yeast-free rum baba will turn out no less tasty and very tender!

Beat 3 eggs and ¾ cup sugar until foamy, add ¾ cup sifted flour. Properly whipped dough turns out light, liquid and airy, like pancakes. Mix the dough with 3 tbsp. l. soft raisins and 1 tbsp. l. zest of any citrus fruit.

Pour the batter into greased muffin tins and place them in cold oven, turn it on at 180°C and bake until golden crust within half an hour or a little more. Place the cooled cupcakes in Cherry juice, to which 2 tbsp are added. l. rum, and then cover with cream. For the cream, beat 200 ml of cream with 2 yolks, add 1 tbsp. l. potato starch and cook in a water bath until the mixture thickens. Pour 3 tbsp into the cream. l. rum and stir, but this is not at all necessary, just rum will give the dessert a pleasant velvety taste and sweet tenderness.

Yulia Vysotskaya believes that rum baba should melt in your mouth not only because it is soaked in syrup. The whole secret is proper preparation test, so if you still want to learn how to make rum baba at home according to all the rules, study the theory and practice more often!

Fragrant, luxurious, soaked in syrup and covered with fudge, baba rum evokes an insatiable appetite just by its appearance. Just not a woman, but a woman. These are not just sweet buns, but delicious dessert, which crowned the meals of kings and emperors. Rum baba covered with sugar syrup and rum is a magic of taste and aroma!Rum baba is topped with icing, whipped cream, chocolate or custard.

Our beloved and cozy rum women, as it turns out, are not even ours at all! And not women, but baba. 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 somewhat akin to oriental sweets, if not... rum! It is he who creates harmony of taste, balances sweetness, turns even a very rich and aromatic, but still a bun, into a work of confectionery art.

Covering the rum women chocolate glaze- is not at all obligatory and far from the final form in which, according to the plans of French confectioners, the rum-baba should appear: she is also entitled to a hat made 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. Saffron is also used for this.

Dissolve 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 mix at medium speed until smooth. elastic dough about 10 more minutes

.

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

Place the risen dough on a well-floured table, knead lightly, quickly form into a ball and place in a clean, dry bowl. Cover with film and place in the refrigerator to rise for 12-24 hours. Grease the molds (including silicone ones) with butter. Divide the dough into 10-12 pieces, form into balls, place them in the molds and press lightly so that the dough fills the molds well. There are special molds for rum baba 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 place in a warm place to proof (let stand) for 45 minutes. For the syrup, bring water and sugar to a boil. glucose, skim off the foam, simmer over low heat for about 3 minutes, cool slightly. The syrup can be made simply from water and sugar, but then it must be boiled for a long time until it thickens. With glucose, syrup is prepared faster: literally in 5 minutes. Preheat the oven to 180°C. Bake the baba for 20 minutes. After removing from the oven, immediately remove from the pans and place on a wire rack, bottom up. Ready!

Baba recipe - 2

Let's prepare the dough. Dissolve 1 teaspoon of sugar and salt in warm milk, add yeast and stir well until the yeast is completely dissolved. Gradually add ~ 1.5-2 cups of flour and stir well. The dough should have the consistency of pancakes. Place the resulting dough in a warm place without drafts for 40-60 minutes, until the dough rises and increases in volume by 2-2.5 times. The dough will be ready when it has increased in volume several times and then begins to fall off.

Grind the yolks with the remaining sugar until white. Add the yolks, mashed with sugar, into the suitable dough and mix the dough well. Then add melted butter, vegetable oil and margarine. Add 1 tablespoon of cognac to the dough. Mix the dough well again until smooth. Lastly, add the whipped whites and gently mix the dough. Add washed raisins. Gradually add the sifted flour and knead the soft dough.

Knead the dough well and let it rise (about 2 hours). Now divide the dough into balls the size of Walnut and put in greased sunflower oil forms. Let's stand for 30 minutes. Bake for 25-30 minutes at 180 degrees. Let cool in the molds for 2 hours. We leave the preparations for the “women” overnight. If this is not done, the crumb will fall apart when soaked.

Prepare the syrup: boil 1 glass of sugar and 1.5 glasses of water after boiling for 10-15 minutes. We make several punctures in each woman’s figure part and place them in warm syrup for 15 seconds. Remove and place tops up. Now the fudge, without which rum women are not rum women!

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

Pour sugar into a saucepan and pour hot water and stir until the sugar dissolves. Add rum. Using a brush or gauze soaked in water, wash off the sticky sugar from the edges of the pan, put it on high heat 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 it tastes like a soft ball.

Cool to 40 degrees and start beating (dough attachment). The mass begins to gradually turn white and turn into a fine-crystalline mass. We stop, take a wooden spatula and begin to knead the mass. Put the saucepan on the fire and bring it to a fudge state (like thick sour cream). Dip the tops of the baba into the fudge and let dry. If the fudge still remains hard (thick) when heated, then feel free to add a little water.

Ingredients for "Rum Baba":

Egg - 4 pcs

Margarine (for baking) - 175 g

Vegetable oil – 70 ml

Sugar - 0.75 cups.

Wheat flour (sifted) - about 1 kg

Salt (pinch)

Rum (white) - 4 tbsp. l.

Milk - less than 2 cups.

Yeast (pressed) - 50 g

Secrets of fondant

how to make fudge for glazing
Boil sugar and water into syrup and then stir 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)
Boil the syrup until it tastes like a soft ball (to a temperature of 114-115C). Any of these substances will not allow the syrup to then crystallize during cooling into a rough, matte-colored sugar mass; part of the syrup will remain syrup when cold, and the lipstick will be soft, creamy, with a shiny surface.
Pour the finished syrup into the bowl of the combine and leave completely alone until the temperature of the syrup from 114-115C drops to 60C (about half an hour). Cover the food processor with a lid and turn on for 2-3 minutes. The transparent syrup is mixed into a white creamy liquid - ultramicrocrystalline lipstick. The lipstick is ready. You can glaze it right away confectionery- rum baba, cakes, buns, cookies, etc.
Pour the lipstick into a container, seal it tightly and store for up to a day at room temperature, then in the refrigerator for up to a month. If the lipstick turns out to be too thick for glazing even when heated, then after churning, dilute it with warm syrup to soak it to the desired thickness (thickness of heavy cream or a little thicker).
if there is glucose, then the syrup for lipstick is boiled like this
1 kg sugar
300g water
250g glucose

if you have invert syrup or starch syrup (also available at McCall's store), then the recipe for syrup for lipstick is like this
1 kg sugar
100g invert syrup or starch syrup
water

if you have corn syrup on hand, then boil the syrup in these proportions
1 kg sugar
170g corn syrup
240g water

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

Pour water over sugar and boil over high heat to 108C. Pour in a solution of citric acid, lemon juice or vinegar. Continue cooking the syrup until it reaches T 115-117C (test for a weak ball).
Note: lemon juice contains 5% citric acid, so if you want to cook the 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 the syrup. In America, vinegars come in a wide range of acidity levels; regular white vinegar contains 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 150 ml into a glass warm water, add 1 tsp. sugar (from the total amount in the dough) and yeast. Stir thoroughly and leave the mixture for 15 minutes. Sift about 200 grams of flour through a sieve into a bowl and make a well in the center.
2. Pour the yeast liquid into the center and, adding flour from the edges, knead 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 and whisk until smooth. Pour boiling water over raisins for 10 minutes.
4. Remove the butter from the refrigerator and keep warm for a couple of minutes until it becomes completely soft. Sift half the flour into the egg mixture and stir. Pour out batter to the approached dough, mix thoroughly. Sift the remaining flour through a sieve and knead again.
5. Add softened butter (in parts), thoroughly kneading the homogeneous dough after each portion. Place the resulting mass on a dry, non-floured table and knead for about 5 minutes (pull it up and fold it, pull it out and fold it again).
6. Stir raisins into the dough (drain the water first and dry the dried fruits), place them in a lightly greased bowl vegetable oil. Cover it with a towel and put it in the refrigerator. The dough for rum baba should rest in the refrigerator for about an hour.
7. Then remove the bowl, knead the mixture thoroughly and return to the cold again. After 1-1.5 hours, remove the bowl and place the dough on a lightly floured table. Divide it into about 16 equal parts and place them in greased muffin tins.
8. Cover the rum baba 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 beaten egg and send them to bake. In about 35-40 minutes, the yeast cakes 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. Meanwhile cook sugar icing for rum women. Pour sugar into a clean saucepan, add water and put on fire. Stirring constantly, bring the mixture to complete homogeneity, i.e. complete dissolution of sugar.
12. As soon as the caramel begins to boil, stir it with a spoon dipped in water and skim off excess syrup from the sides 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 seconds add lemon juice and stir. Cook the caramel, stirring occasionally, until the mixture becomes viscous. You can check if the caramel is ready this way: drop a little on your finger and roll it into a ball using two fingers. If you succeed 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 until it is hot, about 60C. It is advisable to place 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 under no circumstances should you over-beat the glaze; it should remain the consistency of sour cream.
16. Leave the icing sugar overnight in a cool place (covered with cling film). After the specified time, prepare rum syrup for the cupcakes. Pour water into the pan, add sugar and put on fire. Boil the liquid after boiling over low heat for 2-3 minutes.
17. Remove the pan from the heat and let the syrup cool until lukewarm. Then add rum/cognac/liqueur to it and mix thoroughly. Prick each cupcake in several places with a toothpick (on the narrow side) and lower the same side into lukewarm rum syrup for a few seconds (about 7-10).
18. Place the syrup-soaked cupcakes on a flat plate, narrow side up, and leave 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 reaches the consistency of liquid sour cream (50-60C), remove the container from the water bath. Dip the cupcakes into the sugar icing for a couple of seconds and place them back on the plate, narrow side up.
20. In 10-15 minutes the rum baba will be ready. Fragrant muffins are perfect as a dessert with tea, coffee or a glass of milk. Bon appetit!