Baking rum baba. Rum woman - recipe, impregnations and sweets

This is a dessert that can turn even everyday life into a holiday - a light fluffy yeast dough soaked in syrup, a heady aroma of rum in every bite, a 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

Baba- these are dried muffins from butter 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.

Fudge (glaze) recipe 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:

1. 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;
2. 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;
3. 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;
4. 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;
5. Cool the finished syrup quickly by placing the saucepan in a deep bowl with cold water and ice;
6. 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;
7. Cover the finished fudge cling film in contact and leave to mature in the refrigerator. Before coating the bab, melt the fondant in microwave oven or in a water bath.

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 the list is logical necessary ingredients divided 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 small 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:

1. 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;
2. Add loose melange, sugar, vanilla essence, salt and flour to the ripe dough. Knead the resulting dough for 2-3 minutes. Then, in portions, mix in very soft (but not liquid) butter). Oil must be 82% fat, as provided by GOST, otherwise its amount will need to be recalculated;
   
3. 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;
4. 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;
   
5. 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;
6. 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;
   
7. 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 210 degrees and 45 minutes, respectively, but you still need to focus on appearance and a dry splinter test;
8. 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);
9. 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;
   
10. Pierce each baba on the narrow side in several places with a toothpick and dip in warm syrup for a period of 10 seconds. Then take it out and turn it narrow side up;
    
11. 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 until white with a wooden spatula;
12. 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:

1. Melt butter and set aside to cool slightly.
2. Combine salt and flour together, mix well;
3. Dissolve the yeast in 60 ml of warm water with a pinch of sugar (5 g), let it activate;
4. Beat the eggs with the remaining sugar with a mixer at high speeds;
5. Reduce speed to add vanilla extract and liquid butter;
6. 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;
7. When the mass becomes homogeneous, pour in the active yeast, knead and add the remaining half of the amount of flour;
8. Cover the dish with the dough on top soaked in hot water towel and leave for 20 minutes;
9. After 20 minutes, transfer the dough to a greased cake pan and let it stand again for 20 minutes under a wet hot towel;
10. Bake rum baba for about an hour hot oven. Transfer the finished pastries to a deep bowl and cool completely;
11. For impregnation, boil the syrup from water, sugar, coarsely grated lemon and orange zest. Sugar must be completely dissolved;
12. 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 pastry not to deform. 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.

Make a taste finished products more saturated rum is possible 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 time: 3 hours

Cost of 10 servings: 489 rubles

Cost of 1 portion: 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

2 eggs - 12 rubles

Salt, a few pinches

Impregnation:

Rum (in which candied fruits were soaked)

Sugar 250g - 10 rubles

Water 300 ml

Butter 10g (for lubricating molds) - 7 rubles

Fondant:

Pistachios (not salted) 150g - 165 rubles

Sugar 30g - 1 ruble

Milk 200ml - 10 rubles

Cooking:

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 chef:

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

• For the dough, heat the milk slightly, but do not bring to a boil.
• Mix 100g flour (4 tablespoons) with 25g sugar and yeast.
• Gradually add milk to the dry ingredients, kneading the dough with a whisk.
• Cover the dough with cling film and put in a warm place for 15 minutes.
• For the second stage of preparing the dough, you need to knead the eggs with 75 g of granulated sugar and softened butter.
• When the dough is infused, pour the egg mixture into it.
• Salt a little.
• Gradually knead 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 fruit, but do not pour it out: you will need it to soak the muffins.
• Replace candied fruits in the dough.
• Cover the dough again with cling film and leave in a warm place for 30-40 minutes.

Impregnation:

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

• Let it simmer for a bit to evaporate the alcohol. Remove from fire.
• Grease cupcake molds with softened butter.
• Fill each mold with dough.

• Cover with foil again and let it brew, removing the workpiece in a warm place for 20 minutes.
• After sending the cupcakes to the oven, preheated to 180 degrees, for 20-25 minutes.
• Take the cupcakes out of the molds and let them cool. While the cupcakes are cooling, prepare the fudge.

Fondant:

• Puree pistachios, sugar and milk in a blender until smooth.
• Before soaking the muffins, slightly warm the rum syrup.
• Put the cooled cupcakes upside down in a mold with sides.
• Drizzle syrup over each bun and let sit for 30 minutes.
• After greasing rum women with pistachio fudge.

Enjoy your meal!

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

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  2. When the yeast is activated, mix in a quarter of the sifted flour with a mixer. Then add eggs one at a time room temperature. 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.

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  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.

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  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 forms for baking 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.

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  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. The thermometer is important when you need to strictly observe temperature regime: let's say in the case of baking.

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  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

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Secrets of a Butter French Dessert - Rum Baba + 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.

Chocolate icing covering rum baba is not at all a mandatory 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 tablespoon of orange water and mix on medium speed until smooth. elastic dough 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, shape into balls, place them in the molds and press down lightly so that the dough fills the molds well. There are special forms 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 forms.

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.

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, several 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 immediately go to the information of interest.

About baba and rum

Rum baba is flour pastry, usually similar to a cupcake, although there are options that look like a cake or even a pie. What can I say, a rum woman, in fact, this is a cake, 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, and different nations and at 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 is preserved: 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. a spoon;
• Water - 240 ml.
• Fondant:
• Sugar - 500 g.
• Water - 170 ml.
• Lemon juice - 1 tbsp. a 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

1. 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.
2. 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.
3. 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

1. First, mix the ingredients for the dough: yeast, water and flour. Get, in fact, soft dough, leave it to ferment for 3 hours.
2. Now comes the ingredients for the dough. Beat eggs with sugar and salt in a cup, add melted butter and vanilla sugar.
3. 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

1. 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.
2. 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

1. 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.
2. Gently chop the rum babas from the bottom side (bottom, bottleneck), lower them into cognac impregnation for 15 seconds.
3. Melt the frozen fudge 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 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

1. Mix flour with baking powder. In a bowl, beat eggs with sugar (until frothy) and water. Gradually add flour and mix thoroughly.
2. 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.
3. Let cool completely. Mix rum with juice, dip the cupcake into it for 15-20 seconds so that it is well soaked.
4. 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 a surname French confectioner, who came up with one of the options for a rum woman.

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

1. We knead the dough. Add a spoonful of yeast to a glass of milk, leave for 10-15 minutes.
2. In a bowl, beat softened butter with eggs, salt and sugar. Pour in milk and mix well. Add flour and mix thoroughly again.
3. Cover the dough with foil and leave for 40 minutes - let it grow.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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 tender butter creamy dough 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. a 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

1. 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.
2. 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.
3. Knead in the dough, melted butter and candied fruits, cover with cling film and leave for 30 minutes.
4. 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.
5. We heat the oven to 200 degrees, send the cake into it and wait for 35 minutes until light golden.
6. 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.
7. 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.
8. 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 rum woman! 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. a spoon;
• fresh orange zest;

Cooking

1. 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.
2. Add flour, stir. Add raisins - stir. Leave the dough warm for 1 hour.
3. Rinse the apples, if desired, you can remove the peel. Cut into small slices or cubes.
4. Whisk raw egg whites with lemon zest. Add apples to the risen dough first, and then whipped proteins.
5. 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.
6. 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.
7. 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.