Rum baba with cognac. Rum baba mold

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

In Soviet times, one of the most delicious and desired treats was rum baba with cognac. This rich and very sweet bun had a constant snow-white sugar cap. It was also heavily saturated with syrup. Today, unfortunately, such a bun is very rare on sale. But every housewife can try to cook it at home, because in fact this process is not as complicated as it might seem at first glance. So we suggest you give it a try.

List of ingredients

If you take the products in full, as suggested in the recipe, you should get 16 rum babs, which are also called "cupcakes in molds", with a weight (before soaking) of about 50 g.

So, for the dough we take:

• wheat flour - 212 g;
• water - 147g;
• dry instant yeast - 5g

For the testyou will need:

• cooked dough;
• wheat flour premium - 200 g;
• butter or 82% margarine - 103g;
• sugar - 105 g;
• chicken eggs - 82 g (one extra large or two extra small);
• s alt - ¼ tsp;
• vanilla sugar - 1 sachet (or vanilla essence - a few drops);
• raisins - 52

We will impregnate with syrup from:

• water - 240 g;
• sugar - 240 g;
• flavors - dessert wine, cognac, rum essence (optional).

Fudge will consist of:

• sugar - 500 g;
• water - 160-170g;
• lemon juice - about 1 tsp

Mixing dough

Preparing a rum baba begins with a dough. You need to mix flour with yeast. Then gradually add warm water and thus knead a soft dough. The dough must be rounded, covered and left warm to ferment for approximately 3-4 hours. There are two ways to ferment the brew. The first is timing. And the second is waiting for the dough to start to settle.

What do you mean? The fermentation process begins with the fact that the dough increases in volume, grows. But then its surface will begin to be covered with bursting bubbles, which will indicate a reverse movement. That is, the middle will sag first. And this will be a sign of readiness, or, as they say, the ripeness of the dough.

Dough kneading

When rum baba is prepared according to GOST, the doughyou need to knead as follows: add s alt, vanilla sugar (essence), sugar, flour mixed with the egg to the finished dough and knead so that the dough is soft. It must be kneaded for 2-3 minutes, then knead the butter (softened). As a result, you will get a very soft and rather mobile dough.

Next, put it on a dry (but without flour) table and knead well until it becomes homogeneous. Such a dough, the consistency of which is soft, is more convenient to knead using French technology, which is as follows: we pick up the dough, stretch it as much as possible, then fold it and turn it over, pick it up again, stretch it, fold it and turn it over. This procedure should be repeated for 5-7 minutes. When the dough is ready, stir in the raisins.

Lightly grease a bowl with vegetable oil, put the dough into it, shape it into a ball and put it in the fridge for an hour. After an hour, we take out the dough, put it on the table, stir for 1-2 minutes, round it in the same way, cover and put it again in the refrigerator for an hour and a half. The dough is ready.

Shaping buns

On the table, lightly sprinkled with flour, spread the finished dough. We divide it taking into account the volume of molds. If you have a kitchen scale, then you can divide it according to the recommended weight, about 50 g (as a rule, a form for a rum woman is a standard serving form for a cake). You should have about 16 equal pieces.

Each piece of dough should be rounded. Grease the molds with butter or vegetable oil. Butif butter is still used, then it is recommended to sprinkle it with flour on top. This is due to the fact that butter contains a lot of liquid.

Knot down spread the dough. Leveling and compacting. As a result, the dough should take no more than 1/3 of the form. After that, cover the cupcakes in molds and leave in a warm place for about an hour and a half, so that the dough comes up twice. Before baking, very carefully brush the rum baba with a beaten egg so that the dough does not settle.

Rum baba with cognac is baked in the oven at 210 degrees until golden brown. According to the norms, the baking time should be approximately 45 minutes. But be sure to check the browning of the dough, as the time may be significantly reduced due to the technical characteristics of your oven.

When finished baking, you need to let the cupcakes cool slightly in the molds. After that, we take them out of the molds, put them down with the narrow side until they cool completely (about 2-4 hours). Next, turn the rum women upside down and leave to dry for 4-8 hours.

Preparation of syrup

As we have already said, rum baba with cognac is necessarily soaked in syrup. And it is very easy to prepare. To begin with, pour sugar into a saucepan, add water. The sugar needs to be completely dissolved. Then bring the mixture to a boil and simmer for 2-3 minutes. Remove from fire and let cool completely. When the syrup has cooled, add flavoring, such as cognac. For better impregnation, you can warm the syrup to a pleasant temperature before soaking.temperature.

Cooking fondant

Rum baba with cognac attracts not only with its wonderful taste, but also with its spectacular appearance, which is achieved thanks to beautiful fudge.

To prepare it, pour sugar into a separate saucepan, add the right amount of water. Gently heating and stirring vigorously, we achieve complete dissolution of sugar (so that not a single crystal remains). An important point is the complete dissolution of sugar before boiling, because when the sugar solution boils, it can no longer be stirred. The first 2-3 minutes of boiling over high heat, the pan should be covered with a lid. Next, remove the lid and cook the syrup at an intense boil (temperature about 108 degrees). Add lemon juice and cook until the temperature reaches 115-117 degrees. Or you can do a test on a soft ball. When the syrup is ready, remove it from the heat and quickly cool to a temperature of about 60 degrees. Beat the chilled syrup with a mixer until the consistency of white sugar fudge. It is very important not to overdo it! We cover the fondant to avoid drying out, and leave it to stand until the morning.

Final stage: impregnation and watering with lipstick

We prick the dried cupcakes with a toothpick from the thin side, i.e. turning them upside down. We lower them with a narrow part down into warm syrup for 10 seconds. We put the soaked rum babas with a narrow part up and let stand for about 7 minutes to evenly distribute the syrup.

Meanwhile gently heat up in a water bathfondant until liquid. If necessary, it can be diluted with warm water (a small amount). Glaze the soaked muffins with fudge

So our rum baba is ready. The recipe (photo of our beauty below) is simple, but time-consuming, requires compliance with all the necessary rules of cooking technology.

So be patient and good luck!