Rum woman: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Probably, many people remember and adore the unsurpassed dessert with the unusual name "Rum Baba". Now, few people cook such a treat at home, preferring purchased confectionery. Although, in fact, fans of this pastry will surely be delighted with the simplicity and accessibility of the rum baba recipe. Yes, everyone can cook such a magnificent, tender and incredibly juicy dessert in their own kitchen.

A few words about the famous pastries

The rum baba recipe provides for the preparation of an airy cake from pastry, well soaked in the appropriate syrup. Although you can not add alcohol to it at all, replacing it, for example, with lemon or orange zest and vanilla, these ingredients will add no less piquancy to the dessert.

In Soviet times, rum baba was always covered with sweet sugar fudge. However, this is not at all necessary. For example, the French prefer to serve this cake under a fragrant cap of whipped cream and slices of various fruits. But if the dessert is soaked well, then it does not need any additives at all. After all, a rum woman according to the recipeit turns out extremely sweet, juicy and incomparably tender.

By the way, you can cook it in the form of one large pastry or bake several small cupcakes. In this matter, everything depends only on your personal preferences, since there is no fundamental difference.

How to cook rum baba

The softest sweet pastries soaked in exquisite syrup and covered with unique sugar fudge. In fact, even the most capricious gourmets cannot resist this syrup. And in the task at hand, a simple step-by-step recipe for a rum woman with a photo will help you. You just have to stock up on all the necessary products, a few hours of free time and a bit of patience.

Use this simple step-by-step rum baba recipe to create a real culinary miracle in your kitchen (listed below). The result of your efforts will exceed any expectations, you will definitely not regret the time spent. Moreover, the recipe for a rum baba is quite simple and even beginners in cooking can do it.

Product List

In order to prepare a sweet dough for sweet fragrant cupcakes, you will need:

• 400 g flour;
• 150ml water;
• 15g pressed yeast;
• 100g butter;
• same amount of sugar;
• 50g raisins;
• 4 eggs;
• a third teaspoon of s alt;
• 10 g vanillin.

For impregnation take:

• 250ml water;
• half teaspoon flavoring or 50 mlRoma;
• 250 g sugar.

And in order to make sugar fudge for decoration, prepare:

• half a teaspoon of lemon juice;
• 80ml water;
• 250 g sugar.

With this amount of ingredients, you will get approximately 18 servings of the most delicious rum baba. The process itself will be a little troublesome if you are preparing a dessert for the first time, but in the future it will be greatly simplified.

Product Selection

If you're much more comfortable with instant dry yeast, you can use that. To make cupcakes, you only need a teaspoon of powder.

Instead of vanilla, you can take a teaspoon of the appropriate sugar or a few drops of extract, which will also give the dish the necessary taste and aroma.

If you are making cupcakes for children, you can use the zest from one lemon or orange instead of rum. This is for those who don't want to use store-bought flavors and extracts. In addition, you can use rum not for making impregnation, but for steaming raisins. When baking, the alcohol will simply evaporate, leaving behind a pleasant aroma.

You will also need one egg yolk to brush the buns before baking.

Detailed rum baba recipe with photo

Step 1. First of all, prepare the dough, which will serve as the basis for the pastry. Pour warm water into a bowl that is deep enough and easy to knead and crumble into it.yeast. Stir the mixture until they are completely dissolved.

Step 2. Then add half of the flour prepared for the dough. By the way, it should definitely be sifted, and best of all more than once. Knead the dough until a homogeneous, smooth state. For baking cupcakes, a rather thick dough is used. So it should be fairly thick but sticky.

Step 3. Form a ball from the prepared mass, put it in a bowl and cover with a towel or polyethylene. Leave the dough warm for 1-2 hours. The holding time depends on the room temperature and the quality of the yeast.

You can work with the dough after it rises and increases in volume. In addition, the finished mass is enriched with oxygen, the bubbles of which can be seen with the naked eye. There is one more important nuance - the ripe dough noticeably settles in the middle. If all the signs agree, you can proceed to the further process.

Preparing dough

Step 4. Break the eggs into a separate bowl, add sugar, s alt and vanillin to them according to the recipe. Lightly beat the ingredients with a whisk or fork and pour the mixture into the dough. Add the rest of the flour here and mix well. You should end up with a pretty soft dough that sticks a little to your hands.

Step 5. Now you need to introduce butter into the mass in small portions. By the way, it must be taken out of the refrigerator in advance so that its consistency becomes soft and comfortable for work. It remains only to knead the dough - on thisit will take at least 10 minutes.

As a result, you will get a very tender, soft and noticeably elastic mass. The dough must be processed according to French technology: constantly fold and stretch. Only in this way will you get the necessary consistency, which is incredibly elastic.

Step 6. Then send the raisins into the dough, after washing and pouring it with boiling water for 10 minutes. This is necessary in order to make it softer. By the way, do not forget that before adding raisins to the dough, be sure to dry them and, if possible, roll them in flour. And this is necessary so that it simply does not fall to the very bottom, but is evenly distributed throughout the mass.

Step 7. Mix the dough well, form a ball out of it, place in a bowl and tighten with cling film. In this state, send it to the refrigerator for an hour. After the specified time, the dough will noticeably increase in volume. Now you need to mix it again and put it in the refrigerator again for the same time.

Baking cupcakes

All these manipulations are quite troublesome, but they are simply necessary for yeasty pastry. After such work, the mass will become even more elastic and dense.

Step 8. Now transfer the dough to a floured table and divide into equal pieces, the sizes of which depend on the baking tins you have chosen. You can bake a few large cupcakes or many small ones.

Step 9. Lubricate the molds with a small amount of vegetable oil and spread the prepared lumps of dough over them. Itshould take up a maximum of half of the dish, as it will rise significantly during baking.

Step 10. Cover your blanks with polyethylene and leave for an hour to make them fit. If possible, put the molds in the oven at the minimum temperature - this way you will significantly speed up the process.

Step 11. After the dough has increased in volume, shake one egg yolk in a bowl and grease the top of future cupcakes with it.

Step 12. Now it remains only to heat the oven to 200 degrees and send the blanks into it for 30-40 minutes. Let the home-made rum babas cool a little right in the molds, and then take them out. Now it's time for impregnation. Everything is much simpler and faster here.

Preparation of impregnation

Step 13. Pour water into a saucepan and add sugar. Put on a slow fire and, stirring constantly, wait until the crystals are completely dissolved. Let the liquid boil, then boil it for two minutes and remove from the stove.

Step 14. Wait until the syrup cools down a bit, and add flavoring to it. You can replace it with rum, cognac or wine. Stir the mixture thoroughly and proceed to impregnation.

Step 15. Before processing the buns, you need to prepare: make a few punctures in each with a toothpick. This is necessary in order for the pastries to soak really well and quickly.

Step 16. Dip each cupcake into syrup for 10-15 seconds and gently press down with a spoon or hand. soaked bunsput on a wire rack or dish so that they are thoroughly softened. Leave them like this for 10 minutes.

Now the final stage of cooking delicious pastries remains - decorating with sugar fudge. True, it is best to make it in advance so that it is properly infused. And the recipe for fudge for rum baba will help you in cooking.

Cupcake decoration

In general, you can arrange your pastries in any way you like: for example, using cream, whipped cream, confiture or fruit slices. However, the classic recipe for rum babs, famous back in Soviet times, involves the use of sugar fudge.

So if you want to achieve that very taste from your baking, which is perfectly familiar from an early age, then do not neglect this component. After all, a rum woman is not just a cake, but an unusually successful combination of several mouth-watering ingredients. And fudge sugar perfectly complements baking, bringing unusual notes to its appearance and taste. Plus, it's easy to make.

Cooking glaze

Step 17. Pour sugar with hot water and mix so that all the crystals dissolve. Cook the mixture over low heat until thickened. The consistency of such a syrup should be very dense and viscous. Finally, add lemon juice to the mixture and stir. Bring the mass to a boil and remove from the stove.

Step 18. Let the prepared syrup cool and beat with a mixer or blender. Your goal is a viscous dense mass with a pleasant creamy tint. On thisthe preparation of the glaze for the rum baba according to the recipe is over.

Step 19. It remains only to apply it to all baked cupcakes. Keep in mind that this should be done as quickly as possible, since the fondant hardens very quickly. But even if this happens to you, just heat it up in a water bath and continue working.

Now you can fully enjoy the result of your labors - juicy, fragrant and surprisingly tasty pastries. Unusually mouth-watering muffins with delicate pulp soaked in an unusual syrup just melt in your mouth. And soft sugar fudge is the finishing touch that delicious rum broads need so much.