How to make rum. Rum baba recipe. With candied fruits and orange impregnation

07.03.2022

In rum broads, the main thing is to prepare lipstick and syrup for impregnation in advance. And the women themselves are baked in an elementary way, there are no difficulties at all and it is simply impossible to screw up the dough.

Rum babas are a product of “Polish” origin. But not in the sense that this product is an old Polish folk pastry, although rum women are popular in modern Poland. But in the sense that it was “created” by a native of Lviv, Pole Stanislav Leshchinsky, during his emigration to Lorraine at the end of the 17th century.

The traditional Alsatian yeast cake kuglof (kugelhopf) seemed to him a little dry in taste, so King Stanislaus doused it with rum and ate it like that. The favorite book of the king at that time was the Arabic fairy tales “A Thousand and One Nights”, so he named his creation in honor of the hero of fairy tales - Ali Baba.
This product quickly became popular at the French court, where it was served with Malaga sweet wine sauce. Leshchinsky himself preferred the Polish version of the woman: the cake was baked from rye flour(like a gingerbread) and soaked in Hungarian dessert wine.

French chefs improved the baba recipe by baking brioche pastry cupcakes, soaking them through with highly alcoholic syrups. For the first time, Parisian rum women began to be sold in the Storer's restaurant on Rue Montorgueil in the middle of the eighteenth century. They bake there today!

These products inspired Parisian confectioners to create such famous French pastries as the ring-shaped savarin pie and the octagonal or hexagonal gorenflot cake.

Modern European confectioners do not distinguish between dough for savarin, baba or gorenflot and use these words as synonyms, although, strictly speaking, in fact they adhere to the tradition of baking baba from completely unfermented yeast dough, and savarins from sponge or non-fermented yeast dough of a similar recipe. In addition, raisins are no longer added to the dough for modern French rum babs and savarins, and, unlike Soviet rum babs, they are soaked twice: first in syrup, and then in pure rum.

In France, rum babas are not buns or muffins, but a dessert that is served on a plate or in a cup and eaten with a spoon: they are soaked in syrup so much and at the same time they are also decorated with whipped cream and fruit.

Classic French Recipe for Raisin Rum Baba

For sixteen rum baba baked in small cups - darioles with a diameter of 7 cm and a depth of 7 cm.

Raisins in dough:

100 gr raisins
300 gr rum

Soak the raisins in the rum ahead of time so that they swell well before mixing the raisins into the dough.
The rum remaining after soaking the raisins is then impregnated with ready-made women.

250 gr baking flour w.s.
25 gr fresh yeast(or 2 tsp dry, soaked for 15 minutes in 2 tbsp very warm water)
a good pinch of salt
2 tbsp Sahara
4 eggs (200 gr)
100 gr soft butter

Knead the dough until elastic before mixing in the raisins.
Immediately make the kneaded dough into 16 servings and place in greased melted butter molds.
Allow the dough to proof completely in the heat and bake at 200 C for 15-20 minutes.
Immediately after baking, remove the baba from the molds and let cool on a wire rack.

Syrup for impregnation of rum women:

1 liter of water
500 gr sugar

Bring water with sugar to a boil. Dip each cake into the hot syrup and keep it completely submerged in the syrup with a slotted spoon until no more air bubbles come out of the cake.
Take out and place the soaked babas on a wire rack set inside a deep baking sheet, let the excess syrup drain.
Soak the cold babas in the remaining rum, adding more rum if necessary, so that the babas are properly soaked. Collect the rum flowing from the bab and wash the cupcakes with it again.
Serve rum baba with whipped cream and fresh berries, most often with fresh raspberries or strawberries, garnish with rum-soaked raisins.
Pour the cognac sauce (liquid custard) on the plate on which you spread the rum baba.

Cognac sauce for rum women:

250 gr sugar
200 gr eggs (4 large)
300 gr milk
150 gr water
50 gr condensed milk (condensed milk with sugar)
100 gr cognac

Rub the eggs with sugar, add milk, condensed milk and boiled water.
Heat the mixture to 85-90C and keep it at this temperature for 10 minutes.
Then cool the sauce and add cognac.

A modern recipe for French rum babs from sponge dough for 1 kg of flour

300 gr baking flour
50 gr pressed yeast
150-200 gr milk (26 C)

Knead and let ferment at room temperature until tripled in volume.

700 gr baking flour
20 gr salt
120 g lime honey (or any light honey with a mild aroma and taste)
400 gr butter
1500 gr eggs
grated zest of one lemon

Knead the dough with half the eggs, then add the remaining eggs to the dough one at a time, continuing to knead until you get a creamy silk dough.
So that rum women do not fall apart when soaked in syrup, no water or milk is added to the dough for them.
Let the dough rest for 15 minutes and place in a pastry bag with a smooth tube.
Pour portions of the dough into rum baza molds, let the dough prove at 24-26 C and bake at 200 C.
Remove the finished cupcakes from the molds and store in the refrigerator.
Dip the cold cupcakes into the hot rum syrup, soak through and place on a wire rack.
Pour over with rum, coat with hot apricot marmalade or jam, top with fondant and place in a hot oven at 270 C for 1 minute.

From the unfermented test:

1 kg cold bread flour (0-4 C)
20 gr salt
80 gr pressed yeast
120 gr lime honey
550 gr soft butter
1650 gr very cold eggs (0-4C)
grated zest of one lemon

Knead the dough with half the eggs and 150 grams of butter until it stops sticking to the walls of the bowl.
Slowly stir in the remaining eggs, mixing in each before adding the next.
Lastly, stir in the remaining butter.
Divide into Teflon-coated or silicone molds.
Prove at 24-26C and bake small cupcakes for 12 minutes and regular size cupcakes for 15-16 minutes at 210-220C.
Remove the finished cupcakes from the molds and place in the refrigerator.

The secret of success is cold dough during kneading and proofing and cold muffins at the time of soaking them with syrup and cognac. Therefore, the flour for the dough is placed either in the refrigerator or in the freezer and the eggs must also be from the refrigerator, T 0-4C.

Cold baked cupcakes can be stored in the refrigerator for up to 30 days and soaked in syrup as required (this is done in restaurants that have this dessert on the menu and in bakeries selling these products).

In some cases, baba muffins are dried completely in a warm oven and stored dry, but they taste just as good as regular cold stale muffins.

Rum women according to GOST USSR

Cupcakes in the form of a truncated cone with a ribbed or smooth side surface. The product is abundantly soaked in syrup and glazed with lipstick. The crumb is yellow, porous, with evenly distributed raisins.

For 10 cupcakes weighing 74 grams

50 gr syrup for impregnation
210 gr sugar fondant

412 gr flour w.s.
1.24 g salt (1/4 tsp)
21 gr pressed yeast
103 gr sugar
103 gr butter
82 gr eggs
39-76 grams of water
52 gr raisins in the dough

Products bake from sponge dough(dough 2.5-3 hours at 35-40 C until it begins to settle, dough 2-2.5 hours one or two punches).
Divide the dough into greased molds in 81-85g portions, seam side up. Set for proofing for 40-60 minutes and bake at 210-220 C for 45-50 minutes.
Place the baked muffins in the molds for 4 hours, then remove the products from the mold and turn the wide side down.
Let the cupcakes ripen for 8-24 hours, then soak in the syrup.
Pierce the narrow end of the baba several times with a wooden pin to the middle and lower the narrow end of the product into cold (not higher than 45 C) rum or cognac syrup for 10-12 seconds, slightly pressing the baba in the syrup.
After soaking the baba, place the narrow part up on a baking sheet so that the syrup slowly penetrates into all the pores of the product.
Next, glaze with sugar fondant warmed up to 50 C from the narrow side, lowering the woman with a narrow end into lipstick.
Lipstick should lie in a thin layer without cracks.
Decorate the surface of rum babs with raisins, candied fruits and fresh and canned fruits.

You can also bake by rolling the dough into a layer (in the form of a pie), which, after baking on a baking sheet, is turned upside down on another baking sheet, kept for 6 hours, pierced in many places, soaked in syrup and poured with warm lipstick. Ready pie cut into pieces.

Syrup for soaking rum women in accordance with GOST USSR

per 100 g of syrup:

51 grams of sugar
56 grams of water
0.2g rum essence
5 gr cognac or rum

Boil sugar and water, stirring constantly, to 103.1-103.5 C (medium density syrup), i.e. until it boils down from a weight of 107 grams to a weight of 95 grams.
Cool syrup to 20C and add rum essence and cognac.

Many other cakes, biscuit and yeast cakes, baked in rum bab molds are also called babs or babks. They have nothing to do with rum women.

Enjoy your meal!

In this article, you will learn how to cook tasty pie(cupcake) "Rum Baba". Some general information about the essence and features of this dish, a few step by step recipes with photos and videos, as well as helpful tips and notes that will help diversify the taste.

For convenience and to save time, you can use the menu to go directly to the information of interest.

About baba and rum

Rum baba is a flour confection, usually similar to a cake, although there are options that look like a cake or even a pie. But what can I say, a rum woman, in fact, this is a cupcake, just in addition it is also saturated with syrup, which includes rum or another similar alcoholic drink.

The classic rum baba is made from rich yeast dough, supplemented with raisins and other dried fruits. Ready baked goods soaked in rum and decorated with icing or cream. Actually, this is the "distinctive" features of the dish.

A lot of recipes, names, variants of such flour dishes, similar in appearance and composition to a standard cake, have been invented, moreover, by different peoples and in different times. By the way, “baba” is one of the varieties of cake.

And why "woman", and what do women have to do with it? But nothing, because this word has a different meaning. Let's dive into history a bit.

According to legends, rumors and legends, the Polish king Stanislav Leshchinsky once ate the kugelhopf pie (another variation of the cake), which was popular in those days, and now it seemed to him a bit dry. The king had an idea: "Why not dip a piece of cake in wine?". The result pleasantly surprised, surprised so much that Stanislav decided to name the new dessert in honor of Ali Baba. Ali Baba is a well-known character from an oriental fairy tale. Most likely, it was one of the favorite literary characters of the king.

By the way, it follows from this that the correct stress in the name of the dish should be in the last syllable.

In the 18th century, French chef Brillat-Savarin invented a special rum syrup to soak baba. The pie was named "Baba Au Savarin". The dessert has become very popular not only in France, but throughout Europe. Only the name has taken root and another has come down to our times - a rum woman.

By the way, pay attention also to these selections of flour dishes:

Recipes

Rum woman according to GOST

This is the most common cooking option, it is also called a recipe according to GOST. Allegedly, in Soviet times, rum women were made using this technology.

Of course, these are all conventions and approximations, since home conditions differ from the same industrial bakeries, and you have to calculate the proportions. But the main essence of the dish remains: yeast dough, syrup for impregnation and sweet fudge on top.

Ingredients:

For steam:

Wheat flour - 212 g.
Water - 147 ml.
Dry yeast - 5 g.

For dough:

Wheat flour - 200 g.
Butter - 105 g.
Sugar - 105 g.
Chicken eggs - 2 pcs.
Salt - 2 g.
Vanilla sugar - 1 teaspoon;
Raisins - 50 g.

Impregnation:

Water - 240 g.
Cognac (rum) - 1 tbsp. the spoon;
Water - 240 ml.
Fondant:
Sugar - 500 g.
Water - 170 ml.
Lemon juice - 1 tbsp. the spoon;

Cooking process

I immediately warn you that in this particular recipe, rum women are cooked for a long time. But the end result is worth it!

fondant

Let's start not with the dough, but with fudge, as it should be well brewed. Pour water into a saucepan, add sugar, put on the stove and simmer over low heat, stirring occasionally, until the sugar dissolves.
Bring to a boil, cover with a lid and cook for a couple more minutes. Then add lemon juice, mix, boil for a couple more minutes.
Cool the syrup to about 65-70 degrees, then beat with a whisk or mixer until a thick white foam. Cover with something and leave for 10-12 hours at room temperature.

Dough

First, mix the ingredients for the dough: yeast, water and flour. It will turn out, in fact, a soft dough, leave it to ferment for 3 hours.
Now comes the ingredients for the dough. Beat eggs with sugar and salt in a cup, add melted butter and vanilla sugar.
Add the liquid mass to the dough, mix well, add flour and knead a soft dough.

Steam raisins in advance with boiling water and dry. Knead the raisins into the dough. Cover with foil and leave to rise for about 1 hour.

molding

Knead the dough well, prepare the molds. If the molds are metal or paper, then they should be generously greased with oil. If they are made of silicone, then you can immediately fill with dough. We lay the dough so that it occupies no more than a third of the volume of the mold. Place the dough in molds, cover with a towel and leave to rise for 30 minutes. While you can preheat the oven to 200 degrees.
Send the molds with the dough to the oven for 35-40 minutes until blush. Now the resulting “grandmothers” should cool completely. Carefully remove from the molds, let them dry for at least a couple more hours.

Impregnation and decoration and baking

To prepare the impregnation, also dissolve sugar in water in a saucepan, bring to a boil. Add a spoonful of cognac and leave to cool.
Gently chop the rum babas from the bottom side (bottom, bottleneck), lower them into cognac impregnation for 15 seconds.
Melt the frozen fondant in a water bath, pour diamonds on it to make beautiful hats as in the photo.

Everything! Ready! Try it yourself and treat your family and friends. Enjoy your meal!

With chocolate and cherry juice (quick recipe)

Now let's move away from the classics and consider a free variation of the dish. This rum baba does not contain yeast or butter.

Decorated with chocolate icing, impregnation is made on the basis of rum and cherry juice. If desired, various dried fruits, nuts, etc. can be added to the dough.

What else is so great about this recipe? You can bake this “babu” both in the oven and in the microwave. It's very easy and fast to prepare!

Ingredients:

Chicken eggs - 3 pcs.
Sugar - 1 cup;
Baking powder - 1 teaspoon;
Wheat flour - 1 cup;
Water (or milk) - 4-5 tbsp. spoons;
Rum (cognac, whiskey) - 3 tbsp. spoons;
Cherry juice - 1 glass;
Dark chocolate bar for fudge

Let's start cooking

Mix flour with baking powder. In a bowl, beat eggs with sugar (until frothy) and water. Gradually add flour and mix thoroughly.
Lubricate the form with oil, put the dough into it and put in the microwave at maximum power for 5-8 minutes. Or in a preheated oven (180 degrees) for 25-35 minutes.
Let cool completely. Mix rum with juice, dip the cupcake into it for 15-20 seconds so that it is well soaked.
Melt a bar of chocolate in a water bath, grease the rum baba with the resulting glaze.

Savarin with whipped cream

As you learned at the beginning of the article, "Savarin" is the name of the French confectioner who came up with one of the variants of the rum baba.

Gentle air dough, soaked in rum syrup and garnished on top fresh berries and whipped cream. Wonderful European dessert!

Ingredients:

Wheat flour - 200 g.
Chicken eggs - 2 pcs.
Sugar - 50 g.
Milk - 70 ml.
Dry yeast - 1 teaspoon;
Butter - 70 g.
Salt - 1 pinch;

Water - 800 ml.
Sugar - 370-400 g.
Rum - 2-3 tbsp. spoons;

Decoration:

Liquid cream (from 30%) - 250 ml.
Powdered sugar - 30 g.
Fresh berries - a handful at will;

Cooking process

We knead the dough. Add a spoonful of yeast to a glass of milk, leave for 10-15 minutes.
In a bowl, beat softened butter with eggs, salt and sugar. Pour in milk and mix well. Add flour and mix thoroughly again.
Cover the dough with foil and leave for 40 minutes - let it grow.
Grease the molds with oil, fill them to a third or half of the volume. Leave for another 15 minutes for proofing. While you can heat the oven to 180 degrees.
Send the forms with the dough to the oven for 15-25 minutes (depending on the size of the forms). When baked, remove the blanks from the molds and let cool.
Let's start drinking. In a saucepan, mix sugar with water, bring to a boil. When the sugar is completely dissolved, remove from heat and add rum. It remains to wait until the syrup has cooled.
Either place the savarins on a wire rack, or prick them at the back and dip them into the syrup for soaking. Someone withstands 1 minute, and someone 5. Choose depending on the required tenderness and juiciness.
Whip the cream with sugar until a thick white foam, cover the diamonds with it, decorate with fresh berries on top.

With candied fruits and orange impregnation

The peculiarity of this recipe is that the delicate creamy pastry is soaked in a refreshing sweet and sour syrup based on orange and lemon. But that's not all! We will add black tea and rum to the syrup for additional flavor.

The decoration in this case is a fudge made of chocolate and cream.

Ingredients:

Sugar - 1 tbsp. the spoon
Flour - 2 cups;
Water - 0.25 cups;
Dry yeast - 5 g.
Butter - 130 g.
Liquid cream - 1 cup;
Candied fruits - 1 handful;
Chicken eggs - 4 pcs.

Sugar - 2 cups;
Orange - 1/4 pc.
Lemon - 1/4 pc.
Black tea (not very strong) - 1.5 cups;
Rum (or rum essence) - 1/4 cup;

Dark chocolate - 50 g.
Liquid cream - 3-4 tbsp. spoons;
Sugar - 1-2 tbsp. spoons;

How to bake at home

Let's make a brew first. Mix yeast in warm water, add 0.5 cups of flour and a spoonful of sugar. Stir, cover with cling film and leave in a warm place for 20 minutes.
In another cup, beat the eggs with cream, add them to the dough that came up, add the remaining flour. Leave for another 20 minutes.
Knead in the dough, melted butter and candied fruits, cover with cling film and leave for 30 minutes.
Grease the mold with oil. In order for the savarin to turn out as in the photo, the form must be with a hole in the center. The advantage of this mold is that the dough bakes faster and more evenly.
We heat the oven to 200 degrees, send the cake into it and wait for 35 minutes until light golden.
While the dough is baking, prepare the rum-orange syrup. Pour tea into a saucepan, add sugar and thinly sliced orange and lemon slices. Cook for 10 minutes until sugar dissolves. You should get a “rich” syrup, at the end you can squeeze the juice from boiled citrus fruits. Remove the lemon and orange slices, pour in the rum and mix thoroughly.
Gently pour the syrup over the cooled cake in several approaches, it is important that it is evenly soaked so that the same degree of tenderness is in all places.
Melt chocolate, beat it with cream and sugar. Cover the cake with the resulting icing. You can also decorate with pieces of white caramel as in the photo.

Honey with apples and raisins

And this is the most original version of the rum baba! It tastes like - the same tenderness and fragrant.

In appearance, it does not differ much from previous recipes, so I did not attach a photo.

In addition to apples, the taste of the dough is also enriched with honey, lemon zest and raisins. Try this pastry, I am sure that you have not tried such yummy!

Ingredients:

Wheat flour - 260 g.
Milk - 130 ml.
Butter - 130 g.
Sugar - 2 tbsp. spoons
Raw yolks - 4 pcs.
Raw proteins;
Raw eggs - 2 pcs.
Salt - 1 pinch;
Raisins - 80-100 g.
Dry yeast - 5 g.
Fresh apples - 500 g.
Zest of half a lemon;

For syrup:

Water - 7 tbsp. spoons;
Rum - 1 tbsp. the spoon;
fresh orange zest;

Cooking

Dilute the yeast in warm milk, wait 10 minutes until foam appears. Beat softened butter with yolks, eggs, sugar and salt. Pour milk with yeast over them.
Add flour, stir. Add raisins - stir. Leave the dough warm for 1 hour.
Rinse the apples, if desired, you can remove the peel. Cut into small slices or cubes.
Whisk raw egg whites with lemon zest. Add apples to the risen dough first, and then whipped proteins.
Put the dough into a greased form, let it brew for another 15-20 minutes. Then we close in a heated oven (180 degrees) for 40-45 minutes.
While preparing the syrup. Mix water with honey and orange zest in a saucepan. Bring to a boil, add rum, simmer for another 5 minutes and remove from heat. Stir constantly so that there is no candied honey anywhere.
Pour the syrup over the finished cake and let it soak for 15-20 minutes.

Too much rum should not be added, otherwise the cake will be intoxicating. 1 spoon is enough. It is the light aroma, the trail of rum that is important.
If desired, rum can be replaced with cognac, whiskey or even wine. Choose whichever suits your taste.
You can diversify the aroma with ground cinnamon, vanilla, nutmeg, cocoa powder.
Add nuts, they will serve not only as a delicious dough filler, but also simple decoration ready meal.
You should not soak the baba for too long, as the consistency will be similar to wet loose bread, which is not very tasty.
Garnish with berries, whipped cream or egg whites, powdered sugar.
Condensed milk can be added to the dough instead of sugar. Plain or boiled condensed milk- at your discretion.

There are absolutely no difficulties in cooking a woman. The dough is exceptionally easy and quick to prepare in a food processor, in one and a half minutes. In a food processor, you can make lipstick in a couple of minutes. The only thing is that to prepare lipstick and syrup for impregnation, you need a thermometer for syrups or the ability to determine the readiness of the syrup “to the touch” (I don’t know how, I check with a thermometer).

In this article, I will show you step by step how I cook rum baba and recipes for French rum baba, both our ancestors and their current second cousins.

Recipe for rum babs according to GOST for 1 kg of products

260 g of dough or slightly acid sourdough (130 g of water 130 g of flour w.s., 30 C, 2 hours of fermentation)
282 gr flour w.s.
1/4 tsp salt (1.24 gr)
10-21 gr pressed yeast
103 gr sugar
103 g unsalted butter
82 gr eggs
52 gr raisins in the dough
a couple of tablespoons of natural vanilla extract

Knead the dough until well-developed gluten is obtained (1 min 30 sec in a food processor with a special dough spatula), knead the raisins by hand. The dough at the end of kneading should be very warm, about 35 C. Let the dough ferment in a very warm place (35-40 s), making two punches: each time the dough has increased in volume by 1.5-2 times, punching it in succession.

Divide the dough into pieces of such size that they fill the forms by 1/3 or 1/4 and pull the pieces of dough into balls. Lay them in greased with oil or non-stick grease forms with a knot (tuck) up. Large baba can be baked in conical brioche, kugelhopf or savarin pans, with a smooth or corrugated side surface, preferably in molds with a tube in the center. If the baba is baked in the form of a pie, then roll the dough into a layer, place it in a greased baking sheet and chop. Cover the molds or baking sheet with cling film.

Prove in a very warm place for 40-60 minutes (the blanks will grow in volume by 2-3 times), brush with egg and bake at 180 degrees for 25 minutes, for small and medium-sized women (from pieces of dough weighing 25-50 g ) or bab-pies or longer for large babs weighing up to 1 kg. Large women weighing 0.5 - 1 kg will have to be covered with foil in the second half of baking so as not to burn.

While the dough is fermenting, prepare the syrup for impregnation and sugar fondant. After the babas have cooled in the molds, take them out and lay them with the narrow end up. Let them dry well and ripen for a few hours. They will become dry and hard to the touch. Pour cognac, rum or cognac essence into the syrup cooled to 20 ° C, mix. Heat the lipstick to 55 C until it flows or keep it warm and liquid. Prick the narrow end of each baba several times with a thin stick, piercing the crumb approximately to the middle of the cake. If the baba was baked in the form of a pie, then often prick the pie itself.

First, soak the baba in the syrup by dipping the product into the syrup with the narrow end and lightly squeezing the baba so that it sucks the syrup. The smaller the baba, the more it is soaked in syrup. Very large women are soaked in syrup only slightly, otherwise they will then sag under the weight of a very heavy syrupy top. Lay the soaked babas with the narrow end up so that the syrup can penetrate into the thickness of the crumb, under its own weight. The pie in the pan is simply poured over with syrup and allowed to penetrate into the crumb of the product before thickly pouring fondant on top of the pie.

To glaze a baba with lipstick, take the wide end of the baba and lower its narrow end into a cup or saucepan with warm pouring lipstick. You can glaze only the very top of the woman, or glaze everything - both the top and the sides. Remove, swirl to evenly distribute the fondant over the top or top and sides, and place the cake on a wire rack or baking sheet, narrow end up. The surface of glazed rum babs is decorated with raisins, candied fruits and fresh or canned fruits, a net of colored lipstick, etc. After a while, the lipstick will cool down and become dry to the touch and creamy like a candy inside. Such a woman can already be served. She's ready.

Syrup for impregnation of rum babs

510 gr sugar
560 gr water
a few drops of rum essence
50 gr cognac or rum

Sugar and water are boiled, stirring constantly, to 103.1-103.5 C (medium syrup, density 1.22-1.25), that is, until it boils down from a weight of 1070 g to a weight of 950 g. Cool the syrup to 20 C and add rum essence, cognac or rum.

Lipstick for glazing rum babs

We already sell sugar fondant in finished form, in the form of a dry powder. It is enough just to add water and knead into a lump of plastic white mass. But you can also make lipstick at home by boiling sugar and water into syrup and then kneading the cooled syrup into a white creamy mass.

Sugar is boiled with water with the addition of:

citric acid (instead of citric acid crystals, you can take lemon juice or vinegar)
invert syrup
glucose
molasses
corn syrup

Syrup is boiled to a soft ball test (up to a temperature of 114-115 C). Any of these substances will not allow the syrup to crystallize during cooling into a coarse sugar mass of a matte color, part of the syrup will remain cold syrup and the lipstick will be soft, creamy, with a radiant surface.

Pour the prepared syrup into the bowl of the food processor and leave it at rest until the temperature of the syrup drops from 114-115 C to 60 C (about half an hour). Cover the combine with a lid and turn it on for 2-3 minutes. The clear syrup will mix into a white creamy liquid, an ultra-microcrystalline lipstick. Lipstick is ready. Can be glazed immediately confectionery- rum women, cakes, buns, cookies and the like.

Pour the lipstick into a bowl, seal tightly and store for up to a day at room temperature, then in the refrigerator for up to a month. If the lipstick turned out to be too thick for glazing even when heated, then after churning, dilute it with warm syrup for impregnation to the desired density (thickness heavy cream or slightly thicker).

If there is liquid glucose, then lipstick syrup is boiled like this

1 kg sugar
300 g water
250 g glucose

If there is invert syrup or starch syrup, then the recipe for lipstick syrup is

1 kg sugar
100 g invert syrup or molasses

If there is corn syrup on hand, then the syrup is boiled in such proportions

1 kg sugar
170 g corn syrup
240 g water

If there is citric acid, lemon juice or plain white vinegar, then the recipe for lipstick syrup is

1 kg sugar
4 g citric acid or 1 g acetic acid
330 g water

Pour sugar with water and boil over high heat to 108 C. Pour in a solution of citric acid, lemon juice or vinegar. Continue to cook the syrup until you reach a temperature of 115-117 C (weak ball test).

Note: lemon juice contains 5% citric acid, so if you want to cook 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 syrup. In Europe, vinegars come in a wide variety of acidity, in ordinary white vinegar 5% acetic acid. So for syrup, instead of 4 g of citric acid, you will need to take 20 g of white vinegar

Pour the kneaded dough onto the table or into a bowl and knead the raisins with your hands. If the raisins are mixed on the table, do not dust the table or the dough with flour. Knead as well as possible and then use a scraper to collect the dough stuck to the table into a ball. The dough will be neither soft nor runny, and this is how our rum babas differ from French rum babas, whose brioche dough is so weak creamy that it is poured into molds using a pastry bag. Our rum dough is a very elastic dough, it sits on the table in a high ball.
During fermentation, it is not necessary to allow the dough to increase by more than 1.5-2 r in volume. My fermentation with two knockdowns was over in 40 minutes!
The fermented dough is laid out in molds or on a baking sheet, filling them no more than 1/4-1/3. I took pieces of dough weighing 25 g for small babs (ready-made products weighing 50-60 g) and 55 g for medium-sized molds (ready-made babas weighing about 100 g). Remember that the dough is laid with a knot up, because. ready-made women are turned upside down after baking, and therefore, in their forms, the bottom of the dough should be smooth. Forms or baking sheets can be taken silicone, steel or aluminum, even glass. No difference. Only in black metal forms do not bake - they will burn terribly. Small forms are placed on a large baking sheet.
My proofing took about 35-40 minutes. Brush tops with egg before baking.
I have it all baked in 25 minutes. The first 15 minutes at 180 with convection, then I lower the oven temperature to 165 and finish baking so that they do not burn, but are baked through.
Allow the products to cool completely in the molds and then place upside down on a baking sheet or wire rack.
Let it dry properly for several hours. Large women (0.5-1 kg) will be ready for impregnation and glazing a day after baking. Small and medium - after 2-8 hours
Syrup for soaking women is the simplest and most ingenuous: sugar and water in equal proportions, thoroughly boiled. If it is boiled according to science, then it is boiled at a temperature of 103.1 C, a maximum of 103.5 C. It is flavored and mixed with rum or cognac only when cold, after the syrup has cooled to 20 C.
Before soaking in syrup room temperature(20-40 C), the narrow end of each woman is pierced in several places with a stick. Pierce approximately to the middle of the product so that the syrup freely penetrates inside.
Put the soaked women upside down. While they wait for their turn to be glazed with fondant, the syrup will penetrate inside, soaking the crumb as it should.
Then the narrow end of the baba is lowered into lipstick warmed up and diluted with syrup (if necessary). They lower it only with the tip or “I don’t want it at all”. Whoever likes it. When cooled, the surface of the lipstick will be dry and not sticky, so you can not be afraid and glaze completely. The main thing is that the fingers do not bite off while eating.)

Butter Secrets french dessert- Rum woman + fudge secrets

Fragrant, luxurious, soaked in syrup and covered in fudge, the rum baba causes an indefatigable appetite just by looking at it. Only not a woman, but a woman. These are not just sweet buns, but an exquisite dessert that crowned the meals of kings and emperors. Rum baba covered with sugar syrup and rum is the magic of taste and aroma!Rum baba is topped with icing, whipped cream, chocolate or custard

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

Covering rum baba chocolate glaze- not at all obligatory and far from final form, in which, according to the plan of French confectioners, rum-baba should appear: she also relies on a hat 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. Also used for this is saffron.

Dilute 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 knead at medium speed until a homogeneous elastic dough is obtained, about 10 more minutes.

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

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

Rum baba recipe - 2

Let's prepare the steam. In warm milk, dissolve 1 teaspoon of sugar, salt, add yeast and stir well until the yeast is completely dissolved. Gradually add ~ 1.5-2 cups of flour and mix well. The dough should have the consistency of pancakes. We put the resulting dough in a warm place without drafts for 40-60 minutes, until the dough goes and increases in volume by 2-2.5 times. The dough will be ready when it doubles in size and then starts to fall off.

Grind the yolks with the remaining sugar until white. In the approached dough, we introduce the yolks pounded with sugar and mix the dough well. Then add melted butter vegetable oil and margarine. Add 1 tablespoon brandy to the dough. Mix the dough well again until smooth. Lastly, add the egg whites whipped into the foam, gently mix the dough. Add washed raisins. Gradually add the sifted flour and knead the uncooked 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 run for 30 minutes. Bake for 25-30 minutes at 180 degrees. Let cool for 2 hours in the molds. We leave blanks for "women" for the night. If this is not done, the crumb will fall apart when wet.

Cooking syrup: boil 1 cup of sugar and 1.5 cups of water after boiling for 10-15 minutes. We make several punctures from the curly part of each woman and send it to warm syrup for 15 seconds. Take it out and put it upside down. Now fudge, without which rum women are not rum women!

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

Pour sugar into a saucepan, pour hot water and stir until sugar dissolves. Add rum. With a brush or gauze dipped in water, we wash off the adhering sugar from the edges of the pan, put it on a strong fire and cook without stirring. As soon as the syrup begins to boil, remove the foam. Again, wash off the splashes from the edges of the pan sugar syrup, cover the pan with a lid and cook the syrup until the sample is on a soft ball.

Cool to 40 degrees and start beating (nozzle for dough). The mass begins to gradually turn white and turn into a fine-grained mass. We stop, take a wooden spatula and begin, as it were, to knead the mass. We put the saucepan on the fire and bring it to the state of fudge (like thick sour cream). Dip the tops of the rum babs in fondant and let dry. If the fondant still remains hard (thick) when heated, feel free to add a little water.

Rum Baba Ingredients:

Egg - 4 pcs

Margarine (for baking) - 175 g

Vegetable oil - 70 ml

Sugar - 0.75 stack.

Wheat flour (sifted) - about 1 kg

Salt (a pinch)

Rum (white) - 4 tbsp. l.

Milk - incomplete 2 stack.

Yeast (pressed) - 50 g

Fudge Secrets

how to cook fondant for icing
Boil sugar with water into a syrup and then knead 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)
Syrup is boiled to a soft ball test (up to a temperature of 114-115C). Any of these substances will not allow the syrup to crystallize during cooling into a coarse sugar mass of a matte color, part of the syrup will remain cold syrup and the lipstick will be soft, creamy, with a radiant surface.
Pour the finished syrup into the bowl of the combine and leave it at rest until the syrup T drops from 114-115C to 60C (about half an hour). Cover the combine with a lid and turn on for 2-3 minutes. The clear syrup will mix into a white creamy liquid - an ultra-microcrystalline lipstick. Lipstick is ready. You can immediately glaze confectionery products with it - rum women, cakes, buns, cookies, etc.
Pour lipstick into a bowl, close tightly and store for up to a day at room temperature, then in the refrigerator for up to a month. If the lipstick turned out to be too thick for glazing even when heated, then after churning, dilute it with warm syrup for soaking to the desired density (thickness of heavy cream or a little thicker).
if there is glucose, then lipstick syrup is boiled like this
1 kg sugar
300g water
250g glucose

if there is invert syrup or starch syrup (also available in McCall's store), then the recipe for lipstick syrup is
1 kg sugar
100g invert syrup or molasses
water

if there is corn syrup on hand, then the syrup is boiled in such proportions
1 kg sugar
170g corn syrup
240g water

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

Pour sugar with water and boil over high heat to 108C. Pour in a solution of citric acid, lemon juice or vinegar. Continue to boil the syrup until it reaches T 115-117C (weak ball test).
Note: lemon juice contains 5% citric acid, so if you want to cook 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 syrup. In America, vinegars come in a wide variety of acidity, in ordinary white vinegar 5% acetic acid. So for syrup, instead of 4 g of citric acid, you will need to take 20 g of white vinegar.