Rum Baba
A favorite childhood dessert known for its juiciness and rich aroma. For a child-friendly version, you can omit the rum from the soaking syrup (as I did), leaving it only for soaking the raisins — during baking, the alcohol will evaporate, leaving only a pleasant scent.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 4 / 5
Ingredients
for 10 servings
- roma tomato 100 ml
- raisins 150 g
- milk 200 ml
- sugar 100-150 g
- eggs 2
- butter 100 g
- dry yeast 10 g
- flour 500-550 g
- water 300 ml
- sugar 200-250 g
- roma tomato 50 ml
- sugar 500 g
- water 200 ml
- lemon juice 1 tsp
Instructions
Step 1 of 26
Pour rum over the raisins and leave them until the starter is ready.
Dough Preparation
Step 2 of 26
Slightly warm the milk (it should be warm, but not hot). Stir in 1 tsp sugar.
Step 3 of 26
Add the yeast.
Step 4 of 26
Stir in 100 g flour, cover with a towel or napkin, and place in a warm spot.
Step 5 of 26
The starter should double in size (this took about 30 minutes).
Step 6 of 26
Cream the butter and sugar.
Step 7 of 26
Add eggs to the starter.
Step 8 of 26
Mix.
Step 9 of 26
Add the butter and sugar mixture.
Step 10 of 26
Mix.
Step 11 of 26
Add raisins, having previously drained the rum.
Step 12 of 26
Mix.
Step 13 of 26
Add the remaining flour and knead the dough. Cover with a towel or napkin and leave in a warm place.
Step 14 of 26
The dough should rise well (this took about 30 minutes).
Step 15 of 26
Lightly grease the baking tins with oil. Place the dough in them, filling them halfway, and cover with a napkin.
Step 16 of 26
Let the dough rise directly in the tins. Bake in an oven preheated to 180 degrees for 20–25 minutes. Let the finished cakes dry for 12–24 hours (so they do not become soggy during soaking, although you can soak them immediately).
Preparing the syrup
Step 17 of 26
Combine water with sugar and place over heat.
Step 18 of 26
Bring to a boil and cook until the sugar is completely dissolved. Finally, pour in the rum and remove from heat.
Step 19 of 26
Prepare the fondant: pour hot water over the sugar and stir until dissolved.
Step 20 of 26
Cook over medium heat without stirring until it reaches the "soft ball" stage (the syrup cooked for 35 minutes after boiling). To check, drop a bit of syrup into cold water: if you can form a ball, the fondant is ready.
Step 21 of 26
Finally, add lemon juice, stir, bring to a boil and remove from heat. Cool down to 30–60 degrees.
Step 22 of 26
Beat the mixture (due to the thickness of the syrup, using a dough attachment is recommended).
Step 23 of 26
Make punctures in the babas from the narrow side.
Step 24 of 26
Dip the pieces with the narrow end into the syrup.
Step 25 of 26
Flip them with the narrow end up for even distribution of the syrup.
Step 26 of 26
Coat with icing.