The classic recipe for a rum baba suggests the presence of rum among the ingredients. But there is no usual raisin in it. But as a decoration, you can add berries and candied fruits.
For dough, combine warmed milk with 1 tbsp. l. flour, sugar, yeast, mix, cover with a film and put in heat for 15 minutes
When the dough begins to ferment and rises, pour the remaining flour into it. Add whipped butter, beaten eggs, salt and mix. Put the dough back in a warm place for about 30 minutes.
Lubricate the baking molds with vegetable oil and fill with dough for 1/3 of the volume. Let the dough rise to the top of the mold, about 30 minutes. Preheat oven to 200C.
Carefully transfer the molds to the oven. Bake 15 min. until golden. Check the readiness of the dough by pricking it with a toothpick.
For syrup, dissolve sugar in 100 ml of water, bring to a boil, remove from heat and cool; add rum. Moisten the baba from all sides with syrup.
For icing, boil the powdered sugar, stirring, until thickened in 100 ml of water; add lemon juice, mix thoroughly. Coat the rum baba with glaze. You can decorate it with sprinkles, and the dish with berries and candied fruits.