Rum baba (according to GOST)

Category: Bakery products
Rum baba (according to GOST)

Ingredients

Wheat flour, premium 412 g
Granulated sugar 103 g
Butter 103 g
Chicken egg (or melange) 82 g
Raisins 52 g
Vanilla powder 2 g
Salt 2 g
Pressed yeast 21 g
Water 132 g
____
Rum Blotter Syrup:
- sugar 51 g
- water 56 g
- rum or cognac 5 g
- rum essence 0.2 g
____
Fudge:
- sugar 1 kg
- water 330 g
- lemon acid 4 g
____
Fondant NOT according to GOST - 1:
- sugar 160 g
- water 3 tbsp. l
- lim. acid on the tip of a knife
____
Fondant NOT in accordance with GOST - 2:
- sugar 250 g
- water 150 ml
- lemon acid on the tip of a knife

Cooking method

  • A real rum baba recipe.
  • In addition to dry GOST data, I also want to describe in this recipe the little things that help make the rum grandma really tasty !!!
  • Rum grandmas are not a quick task, and perhaps for some, their preparation will take two days.
  • 1. Put the dough on 50% flour, water and yeast completely.
  • Fermentation time 2.5 ... 3 hours - that is, you need to wait until the dough increases in volume 2 ... 2.5 times and begins to fall off.
  • It took me about 2-2.5 hours at 25-27 ° C.
  • 2. Then add salt, sugar, melange or eggs to the dough, then mix everything, add the remaining flour mixed with vanilla powder and knead the dough.
  • Before the end of the batch, add butter and raisins.
  • 3. Cover the container and leave for 2 ... 2.5 hours for fermentation.
  • It turned out that in 1 hour the dough grew 3 times, so I limited myself to this.
  • 4. Cut the dough into molds, filling them 2/3 of the height.
  • Proofing in tins 80 ... 90 min.
  • I got 60 minutes.
  • 5. Bake for 20 ... 34 minutes at a temperature of +175 ... 185 ° С
  • 6. The baked grandmothers are cooled, taken out of the molds, placed upside down, and left to stand - that is, they are allowed to mature for 4-8 hours.
  • 7. Then soak in rum syrup.
  • Rum Blotter Syrup:
  • Sugar and water are brought to a boil, stirring constantly, cook for 2-3 minutes. Then the syrup is cooled to 20 ° C and rum essence and cognac are added. According to GOST, dessert wine up to 30 g is allowed.
  • Babu needs to be pierced in several places with a sharp wooden stick to the middle and then dipped in warm syrup for 12 seconds, lightly pressing on top. Then, turning over, put the products on a baking sheet so that the syrup slowly penetrates into all the pores. I then poured the rest of the syrup over the grandmas with a spoon.
  • 8. Then glaze with sugar lipstick.
  • It is better to prepare the fondant in advance.
  • Pomade:
  • 1. Pour sugar with water and boil over high heat to 108 ° C.
  • 2. Add citric acid.
  • 3. Continue to cook the syrup until it reaches T 115-117 ° C - test for a weak ball:
  • - for this, take the syrup with a teaspoon moistened with water and quickly lower it into cold water, roll a lump with your fingers in the water, if the lump rolls into a ball, then the syrup is ready, if it does not roll, then the cooking must be continued.
  • 4. The syrup is quickly cooled to 40 ° C by placing the dish with the syrup in a container with cold water and whisking for a tough dough.
  • During whipping, the syrup thickens and turns white, and then turns into a solid mass.
  • 5. Seal the finished fondant and leave to ripen for 12-24 hours. Before glazing, melt it in a water bath to the consistency of thick sour cream and glaze the products.
  • The fondant can be flavored with wine, juices, essences and colored with food colors.
  • I did Fondant NOT according to GOST - 2 - this amount of fudge was enough for all the grandmas - there was still more.
  • But due to the fact that there is more water in this recipe, I had to cook it much longer in order to evaporate the water and bring it to 117 ° C.
  • I cooked it with a thermometer just in case, but I still did a test on the ball
  • Exactly at 118 ° C - the ball began to roll in the water, and up to this temperature it simply dissolved.
  • TOTAL:
  • The product is abundantly soaked in syrup and glazed with lipstick. The pulp is yellow, porous, with evenly distributed raisins.

Note

I love sweets on rum grandma sooo much, so I dipped it very generously
And they also have very delicate bottoms, so very often in the photo on the Internet you will see them made upside down
But I still bastard with the classical form.
Well, the last thing - baked in silicone molds - and stubbornly in them - the sides remain light.

Rum baba (according to GOST)

Bon Appetit

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Rum baba (according to GOST)

poiuytrewq
Glamorous ...

Thanks for the recipe - I even smelled the intoxicating smell of this muffin (as it was THEN)

Immediately questions about technology, since everything is so detailed ...

The baked grandmas are cooled, removed from the molds, placed upside down ...
does this mean spread on the wide part, and on top of the narrow part?

Babu needs to be pierced in several places with a sharp wooden stick to the middle and then dipped in warm syrup for 12 seconds, lightly pressing on top.
lower which side (wide, narrow) so that they are better saturated?

... Then, turning over, put the products on a baking sheet ...
that is, if you first dipped the wide side into the syrup, then put on the narrow one?
julifera
poiuytrewq - thanks, only to me they seem far from perfect

1- does this mean spread on the wide part, and on top of the narrow part?
Yes exactly!

2 - lower with which side (wide, narrow) so that they are better saturated?
We beat the lower narrow one and lower it with it, through these holes the syrup is drawn in, and it is convenient to hold the cap.
Well, if you remember those old grandmothers, then they seem to be from below and were wetter

3 - that is, if you first dipped the wide side into the syrup, then put on the narrow one?
No, we lowered it narrow, but put it on a wide one, so that the syrup flows to the cap, and if you pour the rest of the syrup onto the bottoms with a spoon, then it flows very well into the holes.

If the molds are small (narrow part 4 cm - top 7 cm - height 4 cm) - then bake for no more than 20 minutes, or if they dry out, then no syrup will fix
poiuytrewq
Quote: julifera

poiuytrewq - thanks, only to me they seem far from perfect
What's wrong with them? The taste is not the same ... or are you being shy? ..
julifera
Quote: poiuytrewq

What's wrong with them? The taste is wrong ... or are you being modest? ..

Nuuu, it seems to me that they are a little crumpled, but it’s how hard it is to wet a pretty grandma, and then, holding by the leg, dip it in the fondant and it’s so airy at the same time ...
I just really love the classic form.

These are the ones that just happened with the shape I wrote in the top post (4x7x4 cm)

But sweets and impregnations - plenty!
So the taste is very tasty, I can't find fault here
poiuytrewq
Well, of course, you are being shy.
ma-ri-na
the recipe is wonderful, I will prepare mentally for it))))), as soon as there is time, I will definitely try!
julifera
Quote: ma-ri-na

the recipe is wonderful, I will prepare mentally for it))))), as soon as there is time, I will definitely try!

ma-ri-na

Now with Gostovsky grandmothers rarely anyone fiddles - they threw them into a multicooker, poured them with impregnation and got a huge woman with a minimum of effort
Scarlett
julifera, the woman is the highest class! And tell me please, did you try to bake the "Tulle" woman - I found a recipe in a culinary magazine several years ago, I really liked it, but it is lost ... Now I am looking for something similar on the Internet, because I can remember even approximately I can not
julifera
No, I have not tried tulle
Pavlova
Quote: Scarlett

julifera, ... have you tried to bake the "Tulle" woman - I found a recipe in a culinary magazine a few years ago, I really liked it, but it is lost ... Now I am looking for something similar on the Internet, because I can remember even approximately the recipe I can not
The tulle woman is in the book Molokhovets. Maybe this is it?
Scarlett
Quote: T.A.

The tulle woman is in the book Molokhovets. Maybe this is it?
Thank you! I'll go looking!
Albina
The whole process from start to finish can be viewed:
Olekma
julifera, Julia, thanks for the recipe, of the many presented here on the forum your most looked to me. I will try to implement it in my kitchen the other day.
julifera
Katerina, try it! I will wait for the report
notglass
Julia, the woman is just class! I baked (and very recklessly) half a serving. Really taste from childhood. It's not difficult at all, but amazingly delicious! Thanks from my sweet tooth!
I'll post a photo tomorrow.
julifera
notglass-Anya - to your health !!!
Bridge
Gorgeous icing No, the grannies themselves are good too. But glaze !!!!
julifera
Yes, I don't mind the glaze on the house grandmother, not like the store
SchuMakher
I'll bake it right tomorrow ...
Moofiepie
Can a bread maker knead this dough at all? (let's say this 412g of flour)
or will it be necessary to reduce flour, etc.? (up to how many?) or just pens for this type of dough?
in ordinary bread maker recipes, 375 g of flour and 180 g of water are taken and in small things.
Albina
Moofiepiewhat kind of stove do you have? My maximum for 600g of flour is calculated
Moofiepie
panasonic s2501 - I'm not sure that he will cope with such a "viscous dough", in thought, I don't want to knead with my hands again
laziness-mother won, the dough was kneaded even better
as always, all that remains after the party:

Rum baba (according to GOST)
Gu_gu
Thank you very much for Granny's recipe. It turned out the first time :))


Added Sunday, 30 Oct 2016 10:20 PM

Here is such beauty and deliciousness! :))
Rum baba (according to GOST)
Rezlina
Very beautiful grandma! And how to make brown fondant, like on purchased grandmas? She's more sticky or something
sparta
Something my favorite site is completely quiet. Thanks to the author for the recipe! Non-prescription glaze, unstable. I was in a hurry. I do it a second time. I will do more
Overall, an impressive, delicate taste. Rum baba (according to GOST)

Rum baba (according to GOST)

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