How to make a rum baby

You will need
    • For dough:
  • 500 g flour;
  • 1 tsp salt;
  • 2 tbsp sugar;
  • 25g pressed yeast;
  • 200g milk;
  • 5 eggs;
  • 100g butter;
  • vanillin at knife tip.
  • For the syrup:
  • 250g sugar;
  • 500ml water;
  • 75ml rum.
Instruction
1

When soaking in syrup rom-baba should increase by 2-2.5 times. In order to keep the shape and not fall apart, the dough for the woman contains a large number of eggs. Make some dough. Prepare the raw materials first. Put the butter out of the fridge in advance so it becomes soft. Stir yeast in half of milk, salt and sugar in the remaining milk. The liquid is not necessary to heat, because the test will have an intense kneading. Seek the flour, add all the other ingredients to it and knead the dough for 10-12 minutes. It is most convenient to do a mixer with a special hook nozzle, because at first the mass is very liquid and sticks to the hands.

2

When the dough is completely wound onto the hook, the kneading is finished. Leave the semi to ferment for two hours, closing the dishes with the dough with food film. Then knead the mass once again, divide into equal pieces and spread over moulds greased with oil. To avoid sticking, wet hands with cold water. The dough should occupy 1/3-1/4 of the volume of the form.

3

Leave the blanks to unlock. Ideal if this process takes place in a chamber where temperatures of 35-38°C and high humidity are maintained. If you do not have this opportunity, untie the products at room temperature, occasionally wetting the surface of the pulverizer blanks with water. Setting time — from 30 minutes to 1.5 hours — depends on temperature and humidity in the room and the quality of yeast and flour. At the end of the process, semi-finished products should increase in volume by 2-2.5 times.

4

Put the rum babs in the oven, red-hot to 250os. At the beginning of baking the products need to be strongly moisturized. If your oven doesn’t have such a function, do it manually. To do this, putting trays with women in the baking cabinet, quickly splash out half a cup of water onto the ovens and close the door immediately. After 10 minutes after the start of baking, reduce the temperature to 180°C. The baking time depends on the size of the workpieces and for the babs weighing about 50 g is approximately 15-18 minutes. The color of the upper crust will turn out rather dark, brown due to the large content of additives.

5

Allow the baked babes to cool and dry lightly, then impregnate them with syrup. The impregnation syrup is prepared from a ratio of one part sugar to two parts water. If you take more sugars, the products will be too sweet and poorly soaked, and if less – will not keep shape well.

6

Measure the water and sugar into a saucepan and heat to a boil. Add the rum and orange zest to the syrup. In the workpieces cut the top glossy crust – this will help the liquid to soak the flesh more quickly. Place the items in the hot syrup for a few seconds to soak the bottom of the product. Then turn over and impregnate the top. Slightly squeeze the swooned rum baba – the meakish is soaked to be uniform, completely soaked. Remove the women with noise from the syrup and place on the grate to let the excess liquid drain. Allow to cool and garnish with cream and fruit to your liking.

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