When my parents recall their Soviet childhood one thing they immediately think about is a school canteen with many signature sweets. They were treated to several delicious goodies during breaks between classes: Meringues, cakes,
Actually, Soviet confectioners were not the first to come up with rum baba’s recipe: It’s thought the dessert originated in Poland before being further improved in France. Nevertheless, it was one of the most popular pastries in the USSR and my family still harbor fond memories of eating it. But rum baba is making a comeback in Russia, with several trendy bakeries in Moscow and St. Petersburg peddling the alcohol-infused sweets to the nostalgic public.
Rum baba may not look as appetizing as a cake dripping in chocolate icing but the beauty lies in its taste. It’s not easy to make, in
Ingredients for the dough:
Ingredients for the syrup:
Ingredients for the pomade:
First of all, prepare the raisins for later: Cover them with some rum and set aside for a couple of hours until the raisins are plump and juicy. To make the dough mix the dry yeast and sugar with lukewarm water and let it sit for 10 minutes. In a large bowl sift all the flour, add the soft butter, salt, eggs, and yeast mixture and mix together. You should get quite sticky dough
When the dough is ready, put it in a bowl, cover with plastic wrap, and leave in a warm corner for 40-60 minutes until it noticeably increases in size. Then lightly knead it once again, add the raisins and let the dough rise for another 40 minutes.
Then take them out of the cups, turn them over, prick with a toothpick, and allow to cool completely. It is better to leave them like that overnight.
Now you can make the pomade: Mix the sugar and water in a pan, stir carefully with a wooden spoon and start heating. Bring the mixture to a boil, heat to 114-116°C and immediately transfer the pan to a larger bowl with ice cold water. Add some lemon juice and stir. Wait until the mixture is about 40°C and whisk it until it becomes white, silky, and glossy. Be sure not to overheat
Another important step is making the syrup for soaking the
Now all you have to do is to build the babas. Firstly, generously soak them in the rum syrup. Make sure the
Finally, spoon some warm pomade on top of the babas and let them chill. Enjoy your soft and juicy rum babas with a cup of black tea. Priyatnogo
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