Rum baba according to GOST
Description
The recipe won't take much time. Making a “rum baba” à la GOST is quite simple, but time‑consuming. How to make it, see the step‑by‑step recommendation for the recipe. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Add the dry yeast to the flour (212 g).
- 3
Step 3
Preparing the starter. In warm water (147 ml) mix the flour with dry yeast, place in a warm spot to ferment for 3–4 hours.
- 4
Step 4
Rinse and soak the raisins in warm water.
- 5
Step 5
The risen starter.
- 6
Step 6
Transfer the starter to a mixing bowl, and add two lightly beaten small eggs.
- 7
Step 7
Add the flour (200 grams), salt, sugar (105 grams) and vanilla sugar, and stir.
- 8
Step 8
Add the softened butter in parts, knead with a mixer or by hand.
- 9
Step 9
Knead the dough until smooth, about 5‑7 minutes.
- 10
Step 10
Add the raisins and fold them into the dough by hand.
- 11
Step 11
Cover the dough and let it ferment for 3–4 hours; during fermentation make 1–2 folds using the “stretch and fold” method. The finished dough should increase in volume by at least 2 times.
- 12
Step 12
Grease the baking pan of your choice with vegetable or butter. Pinch off pieces of dough by hand, round them, hiding the raisins inside so they don’t burn during baking. Cover with plastic film and let proof for 60‑90 minutes. It is recommended to fill the pan to one‑third.
- 13
Step 13
After the final rise, brush carefully with beaten egg, bake at 180 °C for 30–35 minutes, and monitor for doneness.
- 14
Step 14
Remove the pieces from the mold after they have cooled to room temperature.
- 15
Step 15
Turn them upside down so they dry a little.
- 16
Step 16
Boil a syrup from 240 g of sugar and 240 ml of water, then add 1–2 drops of rum essence.
- 17
Step 17
Pour in 2 tablespoons of rum.
- 18
Step 18
Use warm syrup for soaking.
- 19
Step 19
Prick the dough with a toothpick in several places.
- 20
Step 20
Immerse the preparation in syrup for 10 seconds, turning it on all sides to thoroughly soak it with the rum glaze.
- 21
Step 21
Turn the prepared rum babas upside down and start making the glaze.
- 22
Step 22
For the glaze, add granulated sugar (500 g) to water (160–170 ml), bring to a boil and simmer, covered, for 3 minutes.
- 23
Step 23
Add a teaspoon of lemon juice and boil the syrup again for 5 minutes.
- 24
Step 24
Place the syrup in a container with cold water and chill it, but not all the way—only until it reaches about 45 °C.
- 25
Step 25
Whisk the syrup with a wooden spatula or a mixer until it turns white; the syrup becomes very thick and viscous. Brush the top of the “rum baba” with a culinary brush, let the glaze set, and allow the “rum baba” to fully mature.
- 26
Step 26
Only after a day you'll get what all this was for—extraordinarily tasty, juicy “rum babas”—it’s pure bliss! Don’t be lazy, try making them; your family will thank you immensely!