Dessert rum baba. Rum baba recipe - how to cook and soak. Rum women according to GOST USSR

07.03.2022

The rum baba recipe is associated with pastries that were popular in Soviet times. He is of French origin. Many people are concerned about the question - how to cook rum baba in such a way that it is soft, moist and well-soaked. Because the dry product is not so attractive. Let's look at the recipe in detail

Rum baba recipe. Ingredients

The number of products is designed for twelve rather large products. The recipe will be in two parts. For the first part, the preparation of the dough, you need to take three hundred grams of flour, a pinch of salt, a tablespoon of sugar, half a glass of milk, yeast, two hundred and twenty-five grams of eggs, seventy grams of melted butter and twenty grams of honey. Baking products is just the first step. Then they need to be soaked in syrup, and to top it off, prepare the icing for the rum baba - this is what will give it a unique taste, which the inhabitants of the USSR still remember with nostalgia. For syrup from one liter of water, you need to take four hundred grams of sugar, one lemon and one orange, two natural vanilla pods and rum to taste. You can add fifty or one hundred grams of alcohol, its amount is not limited and depends only on your preferences. Rum is desirable to take light. Vanilla is replaced with vanilla sugar or a chemical equivalent.

Rum baba recipe. Syrup

Remove the zest from the citrus fruits and temporarily set aside. Cut the fruits themselves large enough and immerse in warm water with sugar and vanilla. Do not let the syrup boil - just heat it well. Then cool and pour rum into the cooled liquid. Optionally, in addition to vanilla, you can flavor the syrup with almond or citrus essence.

Rum baba recipe. Dough and impregnation

Pour salt, sugar, zest into flour and stir in honey. If the yeast is fresh - they need to be diluted in milk, dry, prepare according to the instructions on the package. Add butter, eggs (one at a time, based on the fact that one egg weighs about fifty-five grams) and melted butter in advance to the flour.

Knead for about five minutes, and then gradually add milk and yeast to the mixture. Continue kneading the dough until it is practically no longer sticky and becomes viscous. Pour into large cupcake tins. In order to get uniform products, you can use a confectionery syringe with a large nozzle. Forms need to be approximately 40% complete. Then the dough should be at a distance - while it will rise approximately to the edge of the form. In an oven heated to two hundred degrees Celsius, rum women should spend about forty minutes. Naturally, it is better to control the state of the test. Can be turned over during baking: it is desirable that the products are evenly browned on all sides. In the context, they should have a spongy structure. Immerse in very warm (but not hot) syrup for 20 minutes. In the process of impregnation, the women will swell a little. Place them on a wire rack to drain excess syrup. For glaze, use sugar fudge or apricot jam warmed with vanilla and rum.

My duty (from the age of five) in the family was to buy bread. Bread is by itself, but for change ... For change, you bought either a bouchette, or a saika with raisins, or She ... Soft. Porous. Fragrant. Soaked through with sugar syrup. Baba. While slowly crawling to the house, savoring every bite, and then licking your fingers in an absolutely unsanitary way.

So let's try to grow it ourselves. We take:

280 gr. flour

2 tbsp Sahara

3-4 tbsp milk/water

100 gr. butter

1 tbsp yeast

Raisins, orange/lemon zest (optional)

Warm up milk/water

we dilute the yeast in it and set it aside for now.

Eggs with sugar and a pinch of salt

mix thoroughly

add yeast

mix. Sift the flour there

and knead the dough thoroughly.

Throw in warm oil

Hands (it somehow turns out more evenly. Yes, and for some reason it tastes better :)) knead. At this stage, you can add optionals :)

It smells delicious, but it's not a woman yet. It's still a trifle :) We wrap it with plastic wrap, wrap it in a blanket (so as not to freeze) and put it in a warm, draft-free place for about an hour.

During this time, she will double in size and turn into a pretty plump girl.

Which is carefully placed in greased molds at about 1/2 the height (or one large mold)

cover with a towel and let it recover for about 40 minutes. The oven will just warm up to 200 "C

We put it there for 20 minutes (until the tan becomes golden brown)

While she is sunbathing there, prepare the syrup:

Pour a glass of sugar and a pinch of salt into a saucepan (C)

Pour in 2 cups of water

Bring to a boil and reduce by 1/3

You can stop there, but "Ostap suffered" and 5 tbsp went into the syrup. sea buckthorn jam

Instead of jam, you can add vanillin / vanilla sugar.

Remove from heat and pour in 50 gr. dark rum/good smelly cognac

Babs are ready

it remains only to drink them. We shake out the women's Chin on a towel, prick each one from below and on the sides with a fork. In the molds where the women were baked, pour half the syrup

and carefully lower the women there.

We put the whole thing in a warm place for 40 minutes. I put it back in the oven, already turned off, but not yet completely cooled down.

After 40 minutes, put on the plates booty up, pour the remaining syrup and let stand for 15-20 minutes.

And that's it, the Drunk Woman, she is Rum Baba, is ready :)

Bon Appetit! May peace be with you and a piece of something delicious :)

PS: if someone does not like the specific aroma of yeast, then you can squeeze a little lemon juice into the dough - it will remove this specificity :)

PS: Approved by impartial babkontrol

This is a dessert that can turn even everyday life into a holiday - light fluffy yeast dough soaked in syrup, heady aroma of rum in every bite, high shape topped with seductive sugar fudge. All this is a rum woman.

Of course, such pastries are not for novice cooks, since both preparing the ingredients and kneading the dough require certain practical skills. But having plunged a little into the history of this dessert, having studied all the cooking standards and the secrets of experienced confectioners, everyone will be able to conquer this confectionery Everest.

Culinary Help

Rum baba are dried cakes made from rich yeast dough, soaked in syrup and covered with sugar fudge.

The history of this dessert is associated with the name of the Polish king Stanislav Leshchinsky. According to one version, he dipped a dry Kugeldorf pie with rum and liked the taste of baking in wine so much that he decided to name this dish after his favorite literary hero Ali Baba.

To a more familiar form, the rum baba recipe was finalized by the French critic and culinary specialist Savarin in the eighteenth century. In his honor, they began to call the French version of this pastry made from rich yeast dough with raisins soaked in sweet syrup.

Despite the fact that the rum baba has been around for more than three centuries, it continues to be a “berry again” and has many admirers. The most popular recipe for this dessert remains baking according to the GOST standards of the Soviet Union, but there are also author's recipes (for example, from Yulia Vysotskaya) worthy of attention.

Recipe for fudge (glaze) for rum baba

Fudge (or glaze) for coating rum baba according to GOST standards is prepared from sugar, water and citric acid. Mistresses only slightly reduce the amount of ingredients, in proportion to the number of women.

Cooking step by step:

In a saucepan or saucepan, mix sugar with water, you need to try very hard so that as few grains of sugar as possible get on the walls of the dish;
Put the mixture on high heat. Fudge is boiled only on very high heat so that the syrup does not darken as a result of caramelization of sugar;
Before the syrup boils, with a brush dipped in water, brush off the sugar grains from the walls of the saucepan (pan) and cover with a lid so that the drops of condensate wash away all the sugar from the walls;
After the mixture boils for several minutes, add citric acid and cook further until a drop of syrup rolls into a ball in cold water (soft ball test). If there is a kitchen thermometer, then you can do without a sample, just the temperature on the thermometer should be 117 degrees Celsius;
Cool the finished syrup quickly by placing the saucepan in a deep bowl with cold water and ice;
When the temperature drops to 40 degrees, beat the mass with a hand whisk or a wooden spatula. The fondant will thicken and turn white;
Cover the finished fudge with cling film in contact and leave to ripen in the refrigerator. Melt the fondant in the microwave or in a water bath before coating the bab.

Rum woman according to GOST at home

This recipe belongs to the culinary heritage of the Soviet Union, it can be called the golden fund of confectioners of that time. And although now it is very difficult to find confectioneries in which such women are baked, but thanks to the preserved standards - GOST they can be repeated in your own kitchen.

In the process of preparing this dessert, you need to prepare four of its components (dough for dough, dough - the main batch, impregnation and sugar fudge), so it is logical to divide the list of necessary ingredients into four blocks:

Opara:

5 g dry high-speed (instant) yeast;
212 g of wheat flour of the highest grade;
147 g of water;

Main dough batch:

82 g melange (chicken egg);
105 g of crystalline sugar;
103 g margarine or butter, the main condition is 82% fat;
3 g of table salt;
2-3 drops of vanilla essence;
52 g dark raisins;
200 g flour;

Impregnation:

240 g of drinking water;
240 g of fine granulated sugar;
20 ml of rum (cognac, dessert wine) or 2-3 drops of rum essence for fragrance;

Sugar fudge:

500 g of sugar;
160 g of purified drinking water;
5 ml lemon juice.

The process of baking a rum baba is a long way, so you need to be prepared for the fact that you will be able to enjoy dessert only 48 hours after the start of work.

Calorie baking, calculated per 100 g - 283.6 kcal.

Step-by-step algorithm of all actions:

First you need to prepare the dough. Since instant yeast is used, the prescription amount should not be dissolved in water, but mixed with dry flour. Then, gradually adding warm water, knead a soft, sticky dough. Transfer the dough to a bowl greased with vegetable oil and leave warm for 3-4 hours;
Add loose melange, sugar, vanilla essence, salt and flour to the ripe dough. Knead the resulting dough for 2-3 minutes. Then, in portions, stir in very soft (but not runny) butter. Oil must be 82% fat, as provided by GOST, otherwise its amount will need to be recalculated;
Carefully knead the dough according to French technology until a homogeneous consistency. To do this, you need to pick up the dough, stretch it, fold it in half, turn it over and repeat all the steps again;
Add steamed or soaked raisins to the kneaded dough and refrigerate for 60 minutes. After an hour, mix the mass for one to two minutes and put it away again for 60-90 minutes in the cold;
After that, divide the finished dough into equal pieces (depending on the volume of the molds). Round each piece, hiding raisins from the surface so that it does not burn in the oven;
Transfer the pieces of dough into molds greased with vegetable oil. The dough should take up 1/3 of the total volume of the mold. Leave the dough in the molds until doubled in volume. This will take approximately 90 minutes;
Before baking, very carefully so that the blanks do not settle, grease them with a beaten egg. The temperature and time standards for baking according to GOST are respectively 210 degrees and 45 minutes, but you still need to focus on the appearance and dry splinter test;
Ready-made women must first be cooled a little in the forms, and then removed and allowed to cool completely. After cooling, turn the women over with the narrow side up and suffocate for 4-8 hours (you can leave it overnight);
For impregnation, boil the syrup from sugar and the same amount of water. When the sugar is completely dissolved and the mixture boils for 2-3 minutes, remove the impregnation from the heat, add the fragrance and cool to a warm state;
Pierce each baba on the narrow side in several places with a toothpick and dip in warm syrup for 10 seconds or more. Then take it out and turn it narrow side up;
For fondant, mix sugar with water and cook over high heat until absolutely every sugar crystal is dissolved. So that the sugar does not remain on the walls, you need to brush it off with a brush dipped in water, and then boil the syrup on the lid for 2-3 minutes, so that the remaining crystals are washed away by the condensate. Then add lemon juice and cook for another 5 minutes. Cool the finished fudge in a container with cold water and beat with a wooden spatula until white;
Glaze the soaked baba with sugar fudge. After the gluzur seizes, the rum women are ready.

Baking option from Yulia Vysotskaya

Baking a rum woman according to a recipe from Yulia Vysotskaya is not such a long and laborious process as according to GOST, but ready-made pastries with their rich citrus aroma thanks to Limoncello liqueur and coarsely grated lemon zest won more than one heart of a lover of this dessert.

For the yeast dough of the rum baba base, you need to take:

10 chicken eggs;
45 g of crystalline sugar;
210 g butter;
14 g dry yeast;
10 ml vanilla extract;
60 ml Limoncello liqueur;
3 g of table salt;
600 g flour.

For citrus syrup-impregnation:

1500 ml of drinking water;
300 g of sugar;
zest of one lemon;
zest of one orange.

To bake a rum baba soaked in citrus flavored syrup, it will take not two days, as according to GOST, but only 2 hours.

The calorie content of the dessert is 280.3 kcal / 100 g.

A step-by-step recipe for a rum woman from Yulia Vysotskaya:

Melt butter and set aside to cool slightly.
Combine salt and flour together, mix well;
Dissolve the yeast in 60 ml of warm water with a pinch of sugar (5 g), let it activate;
Beat the eggs with the remaining sugar with a mixer at high speeds;
Reduce speed to add vanilla extract and liquid butter;
Replacing the whisk on the mixer (food processor) with a dough attachment and continue kneading, adding half the amount of flour mixed with the dough;
When the mass becomes homogeneous, pour in the active yeast, knead and add the remaining half of the amount of flour;
Cover the dish with the dough on top with a towel soaked in hot water and leave for 20 minutes;
After 20 minutes, transfer the dough to an oiled cake pan and let it stand again for 20 minutes under a wet hot towel;
Bake the rum baba for about an hour in a hot oven. Transfer the finished pastries to a deep bowl and cool completely;
For impregnation, boil the syrup from water, sugar, coarsely grated lemon and orange zest. Sugar must be completely dissolved;
Pour the strained syrup and Limoncello liqueur over the ready-cooled baba. Since the woman will only take the amount of syrup she needs, the deep form will keep the excess syrup in her.

The amount of time required to prepare the dough depends on many factors: the temperature of the room where it stands, the activity of the yeast, the temperature of the water in which the dough was kneaded, the quality of the flour, and so on. But with all this, it is quite easy to determine its readiness, not focusing on time. Opara is ready when its center begins to fall.

For a rum woman, the process of kneading the dough is of great importance. It will help the gluten become as elastic as possible, which will fix the pores of the dough and help the baked goods not be deformed. Therefore, for the first 10 minutes, the dough must be kneaded with a mixer with dough attachments, and when the mass becomes thick, knead for another 10 minutes with your hands.

You can make the taste of finished products more saturated with rum if the raisins are soaked overnight (8-12 hours) in rum. For this dessert, it is better to give preference to dark varieties of rum, which have been aged for more than three years in charred oak barrels.

Cooking instructions

3 hours Print

1. Mix yeast and 50 g brown sugar with 120 ml warm water, leave for a few minutes.
Crib How to prepare yeast

2. When the yeast is activated, mix in a quarter of the sifted flour with a mixer. Then add room temperature eggs one at a time. Add a pinch of salt and the remaining flour. Cover the dough with cling film and leave in a warm place for 45 minutes until it doubles in size. Flour seeder tool Flour must be sifted even if you grind it yourself and vouch for the absence of lumps and pellets. Waking up through a sieve, the flour is loosened, saturated with oxygen, the dough rises better and its texture is then of better quality. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.
3. Add softened butter to the dough and mix with a mixer. Tool Mixer Beating egg whites, as well as kneading other substances like minced meat or dough, is convenient not by hand (as it takes time and effort), but with a mixer like KitchenAid. For example, the Artisan model has ten speed settings and three different attachments for working with any consistency, besides, it is also a versatile food processor.
4. Put the dough into the forms for women so that it does not slightly reach the edges. Cover with cling film and leave in a warm place for another 45 minutes. Tool Silicone baking molds Silicone forms are more convenient than metal ones: they do not need to be lubricated with oil, food does not burn in them and they are easy to clean. Plus, they bend, and therefore it is easier to remove them from the finished cake.
5. Put the risen women to bake in the oven, heated to 200 degrees, for 20 minutes. Then get the ruddy women out of the molds and let them cool. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.
6. For the syrup, put the water and the remaining brown sugar on the fire, bring to a boil and cook for 5 minutes. Then remove from heat and add rum.
Crib Hob timers

Baking is made from yeast dough in milk and butter. Raisins, vanillin, lemon or orange zest are added to it.

The five most commonly used ingredients in rum baba recipes are:

Ready cupcakes are soaked in sugar syrup with the addition of rum or cognac. Decorate the treat with white icing or fudge.

Rum woman: cooking secrets

There is a legend that the Polish king, who lived in the 17th century, became the creator of a new type of baking. He soaked a dry cake in wine and was pleased with the result. French chefs appreciated the original dessert and based on it they created their own version of the rum baba. The savarin pie, made in the form of a ring, is soaked in red wine and spice syrup. The filling for it is fresh fruit, and the decoration is icing sugar. Apricot jam is spread on top of it.

The five lowest calorie rum baba recipes:

Baking is prepared in the form of small cupcakes or one large biscuit.

Dough for dough is kneaded from a small amount of warm milk, pressed or dry yeast. When the base rises, butter, eggs, sugar, vanillin are added to it. The remaining flour and salt are added to the products.

The dough is kneaded with wet hands for at least 15 minutes. It is best to do this according to French technology: stretching and folding. At the end, steamed raisins and zest are added to it.

The dough for the rum baba is transferred to a greased bowl and covered with cling film. Put it not in heat, but in the refrigerator. After 1 hour, the workpiece is crushed and returned to the cold. It will be possible to start baking in 1.5-2 hours.

The dough is divided into balls of the same size and laid out in cupcake molds. The blanks are covered with cling film and left in an oven preheated to 30 ° C for 1.5 hours.

The surface of the risen dough is smeared with a beaten egg and sent to the oven for 20 minutes. The temperature in the oven should be 200 °C.

Ready cupcakes are cooled on a wire rack for 6-8 hours, then they are pierced with a toothpick and dipped in sugar syrup for 10 seconds. Strong alcohol and lemon juice are added to the impregnation.