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Rum-baba on kefir
Description
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.
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.
Ingredients
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