Rum Baba
Description
This recipe won't take much time. Rum baba is a type of cake made from yeast dough with raisins, soaked in rum syrup, and topped with sugar glaze. Recipe for preparing rum baba: Prepare yeast dough. Mix warm milk with 1 teaspoon of sugar and a pinch of salt. Add yeast and stir until completely dissolved. Add flour (1.5–2 cups) and mix. Place in a warm spot for 40–60 minutes, until the dough doubles or triples in volume. Melt and cool butter and margarine. Mix butter, margarine, and vegetable oil in a bowl. Separate egg whites from yolks, placing the whites in the refrigerator. Rub yolks with sugar. When the dough has risen, add the yolks with sugar and mix. Add the oil mixture and rum (or brandy). Thoroughly mix the dough until smooth. Beat the egg whites into a foam and gently fold into the dough. Add the remaining sifted flour and knead the dough. Place the dough onto a lightly floured work surface and knead for 20 minutes. The dough should be soft, elastic, and not stick to your hands. Place the dough into a large bowl and leave in a warm place for 1–1.5 hours, until it has risen significantly. Once risen, knead the dough by hand on a table to remove air bubbles. Shape the dough into a rope and cut into pieces. Roll each piece into a ball. Place the balls into greased molds, filling no more than one-third full. Put the molds in a warm place until the dough rises to about 3/4 of the mold's height. Preheat the oven to 220–240°C. When the dough has risen, place the molds in the oven and bake for 30–45 minutes. Let the babas cool in the molds for 2 hours, then remove them onto a work surface. Let the finished babas rest for 6 to 24 hours, depending on their size. Prepare the syrup. Pour sugar into a saucepan, add water, and stir until the sugar dissolves. Bring to a boil over high heat, skimming off the foam. Cool to 40°C, add rum (or brandy), and stir. Pierce each baba from the bottom with a wooden stick to the center and dip into the warm syrup for 10–12 seconds. Turn the babas over (hole facing up) and let them soak. Meanwhile, prepare the glaze. Boil a sugar syrup, add citric acid, and rapidly cool the syrup. Whip with a whisk or mixer until a thick mass forms. Warm the glaze to 40–45°C, stirring constantly. Mix in rum or brandy. Dip the narrow end of each baba into the warm glaze. The pastry is ready. Serve at the table.