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.
Warm up kefir, add yeast, mix. Add half the flour and sugar. Knead the dough, put in a warm place for 20 minutes.
Then transfer it to a bowl. Add remaining flour and salt. Mix.
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.
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.