- of butter - 100 Grams
- margarine - 50 grams
- vegetable oil - 50 Grams
- eggs - 3 pieces
- sugar - 0,5-0,75 Glass
- salt - 1 pinch
- cognac or rum - 1 Art. a spoon
- flour - 0,7-1 Kilogram
- yeasts - 40-50 Grams
- milk - 1-1.5 cups
- sugar - 4 items. spoons (cognac syrup)
- water - 6 items. spoons (cognac syrup)
- cognac - 1,5-2 Art. spoons (cognac syrup)
- sugar - 250 Grams (sugar fondant)
- water - 150 milliliters (sugar fondant)
- citric acid solution - 1/4 teaspoons (sugar fudge)
Baba rum - a kind of cake from yeast dough with raisins, rum impregnation and sugar fondant from above. The recipe for rum cooking: Prepare the yeast dough. Mix the warm milk with 1 teaspoon of sugar and a pinch of salt. Pour in the yeast and stir until they are completely dissolved. Add the flour (1,5-2 cup) and mix. Put in a warm place for 40-60 minutes, until the dough increases in volume by 2-2.5 times. Melt and cool the butter and margarine to melt. Mix in a bowl of butter, margarine and vegetable oil. Separate the proteins from the yolks, put the proteins in the refrigerator. Rinse the yolks with sugar. When the dough increases in volume, add the yolks with sugar and stir. Add the oil mixture and rum (cognac). Stir the dough thoroughly until a uniform consistency is obtained. Beat the proteins into the foam and gently add to the dough. Add the remaining sifted flour and knead the dough. Put the dough on a lightly floured work surface and knead for 20 minutes. The dough should be soft and elastic and do not stick to hands. Place the dough in a large bowl and leave in a warm place for 1-1,5 hours, until it increases in volume several times. When the dough is suitable, knead it with your hands on the table to remove air bubbles. Form a tourniquet from the test and cut into pieces. Roll balls out of pieces of dough. Put the balls in the forms, oiled. Forms must be filled no more than a third. Put the molds in a warm place so that the dough rises approximately 3/4 of the height. Preheat the oven to 220-240 degrees. When the dough rises, place the molds in the oven and bake for 30-45 minutes. Allow the women to cool in the form for 2 hours, and then remove to the work surface. Ready-made women should stand between 6 and 24 hours, depending on the size. Prepare the syrup. Pour the sugar into a saucepan, add water and stir until the sugar dissolves. Bring to a boil on high heat, remove the foam. Cool to 40 degrees, add rum (cognac) and mix. Puncture each woman from below with a wooden stick to the middle and lower it into a warm syrup for 10-12 seconds. Turn the women (punch up) and let them soak. In the meantime, prepare a sweet. Cook the sugar syrup, add the citric acid and quickly cool the syrup. Beat with a whisk or a mixer until a thick mass is obtained. Warm the fondant to 40-45 degrees, stirring constantly. Stir with rum or cognac. Dip each woman with a narrow end in a warm fudge.
Servings: 10-13