Rum baba according to an old recipe

Description

Rum baba is prepared according to the classic recipe, except that instead of rum we use liquor or sweet wine for impregnation.

Cooking

Step 1

Prepare steam. Warm up 250 ml of milk (but do not boil), add yeast and mix. Add half of the flour. Knead the dough thoroughly - it should turn out quite tight. Roll the dough into a ball, make cuts on it. Dip the dough in a pot of water at room temperature for 40-60 minutes. The water should cover the dough. As the dough begins to rise, it will expand and float.

Step 2

Transfer the steam into a bowl. Separate whites from yolks. Add yolks beaten with sugar to the dough. Separately, beat the whites with a pinch of salt and vanilla sugar, add to the dough. Add the rest of the flour. Mix everything until smooth. Beat the softened butter until the consistency of thick sour cream and add to the dough. Put the dough in a warm place for 30 minutes to rise.

Step 3

Pour raisins pre-soaked in hot drinking water into the dough, mix. If desired, raisins can be soaked in hot tea.

Step 4

Grease the baking dish with oil. Pour the dough into molds (1/3 of the height of the mold), put in a warm place. When the dough has risen, carefully rearrange the molds in the oven, preheated to 160 ° C. Bake 50 minutes. When the dough is browned, reduce the temperature to 150 ° C.

Step 5

At this time, prepare sugar syrup. Pour sugar into 400 ml of water. Bring, stirring, to a boil. Cool down. Add wine and liquor. Mix. Soak ready-made rum women, alternately dipping into syrup.

Step 6

Prepare frosting. Powdered sugar pour 100 ml of water. Boil. Reduce the heat and cook the sugar until it thickens. Sprinkle with lemon juice. Cool down. Beat with a mixer until a snow-white mass. Spread the soaked rum-baby with icing and sprinkle with almond flakes.