Rum-baba on kefir
Kefir is an unusual ingredient for rum baba. But thanks to him, the rum-baba will turn out even more tender. And we replaced the usual white icing with chocolate - for a change.
Ingredients
- 500 ml kefir
- 50 g fresh yeast
- 800 g flour
- 300 g sugar
- eggs - 6 pcs
- 300 g butter, plus for the tin
- 150 g raisins
- fine sea salt
- rum or fruit syrup for soaking
- chocolate icing for decoration
Cooking
Step 1
Warm up kefir, add yeast, mix. Add half the flour and sugar. Knead the dough, put in a warm place for 20 minutes.
Step 2
Then transfer it to a bowl. Add remaining flour and salt. Mix.
Step 3
Beat egg whites, yolks and sugar, add to the dough. Mash the butter to the consistency of sour cream and add to the dough. Knead the dough - it should not be very liquid, but not tight either. Pour the soaked raisins, mix. Put the dough in a warm place for 30 minutes. Punch down and let the dough rise.
Step 4
Lubricate the baking dishes with oil, spread the dough over them (by 1/3 of the volume) and put in a warm place for 30-45 minutes. When the dough has risen, rearrange the forms in the oven. Bake for 40 minutes at 180C. Soak rum-baba with rum or syrup, spread with glaze.