To the question: “ What do you like about baba?"Ten out of ten lovers of this pastry will definitely answer:" It is juicy, and therefore very tasty.". We will not go deeply into the historical facts of the appearance of this muffin, but we will dwell on the aromatic impregnation of the dough and the secrets of its presentation.

How and what to impregnate

In order to soak a ready-made baking, prepared, as an option, from brioche dough, you must first dry it. It is optimal to stand for 6-7 hours (and preferably 12 hours or more), and then soak. Otherwise, the baking will get wet from the syrup, become flabby and may fall apart. Before this, the syrup must be brought to room temperature.

The classic ratio for sugar syrup is 4 tablespoons. sugar for 6 tablespoons water. For flavoring, you can use fresh and canned juices, essences, fruit syrups, cognacs, liqueurs, liqueurs and, of course, rum. Wherein you cannot aromatize hot, not cooled syrup - the aromatic substances from it will quickly evaporate.

Women are good for impregnation apricot, orange, grape, lemon, apple syrups. If juices or citrus extracts are used, then you can safely add fragrant zest to the impregnation. The woman won't get any worse from her.

You can use and vanilla syrup... Add at least a quarter of the vanilla pod to the hot sugar syrup, and when the syrup cools down, add a little vanilla liqueur. For cooking coffee syrup required for the above 200 ml. base impregnation add about 2 tablespoons. strong double espresso coffee.

There are also more unusual options. Flavor the syrup with seeds cardamom, bay leaves, grated orange and lemon zest and rum... After the syrup is infused, be sure to strain it. Or dissolve the cocoa powder in the syrup and add a little brandy. Make a flavored syrup with the addition of cinnamon, orange and lemon peel, cloves, vanilla and mint... The simplest innovation - use in impregnation instead of rum kirsch.

How to submit

Interestingly, the serving of such a conservative dish can be given new forms. Usually, after impregnation, the baba only needs to be glazed and decorated with berries or chopped fruits on top.

Classic Baba Serving

Baba cut in half

If you change the recipe a little, then instead of portioned rum women, you can bake savaren. To bake it, you need not molds, but one large form in the form of a ring. Then comes the impregnation, glazing. For her, you can use a heated fruit marmalade or jam. Fresh fruits and berries are laid out in the middle of the butter ring, and to give a special French chic - chantilly cream made from whipped cream.

Savarin

By the way, from the pieces of rum women, soaked in Madeira and dipped in the deep-fried dough, a long time ago they prepared a kind of pancakes. They are said to have been popular with bachelors in France, especially for breakfast.

If you believe that a woman is “ a cake of Polish origin" and " France was introduced to him by King Stanislav Leshchinsky, father-in-law of Louis 15”, Then originally this pastry was served accompanied by a gravy boat filled with a mixture of sweet wine from Malaga and distilled water. There are also mentions that the real woman was made from rye flour and Hungarian wine. Most likely we are talking about Tokay wine. Either way, the Baba was always drunk.

Italians will argue with the version about Polish and French origins. Indeed, in Naples, such pastries are considered homemade and they are prepared truly drunk, fragrant and delicious.

Interestingly, the origin story of this dessert is very controversial. Some sources consider her to be primordially Slavic: a woman is a grandmother, and they stress the first syllable. Other sources attribute to her an oriental origin and recommend pronouncing the name with an accent on the second syllable, as in the name of Alibaba. But in the kitchen it doesn't matter who calls it. It is interesting here how to cook baba rum at home. My recipe does not pretend to be a "classic", but we like it and also leaves some room for imagination.

For impregnation, a syrup is usually prepared with the addition of rum, as the name implies. We don't have Roma, and it never happens, we are small connoisseurs of alcohol. There was cognac and I added it to the counter. Again, if you have small children, then you can not add alcohol to the impregnation, this will not have a big effect on the taste of the finished product. The syrup in my recipe is strawberry. Someday I'll show you how to cook it at home. But today I will give you a recipe for ordinary sugar, which can serve as the basis for impregnation. Add any berry or orange juice to it and it will be delicious. Usually, after soaking, a woman is covered with sugar glaze on top, her recipe will be below. If you want, please, I limited myself to sprinkling with powdered sugar and decorating with fresh strawberries.

Step by step recipe for baba

Baba- this is yeast baked goods, the dough is rich, heavy, mixed with liquid, so that it is well baked, it is better to bake it either in tins for portioned muffins, or in a ring-shaped form. I have one, but a large diameter, so I took a small split cake mold and put culinary rings in the center.

Ingredients:

• flour - 1.5 cups * (220g);
• sugar - 2 tablespoons (50gr);
• dry fast-acting yeast - 2.5 tsp. (20gr);
• milk - 0.5 cups (125ml);
• eggs - 2 pcs;
• butter - 80g;
• cognac (or rum) - 1 tablespoon;
• sugar for syrup - 1 glass and 2 tbsp. (250gr);
• water - 1.5 cups (300 ml).

Preparation

1. For yeast dough first you need to make a dough. Warm the milk a little - so that it is a little warmer than body temperature. Put a pinch of sugar, yeast and 1 tablespoon of flour. Stir and leave in a warm place for 10 minutes so that the dough rises.
2. While the dough rises, we heat the butter, which should cool down a little.
3. After 10 minutes, you will see such a risen dough in a bowl.
   
4. Baba dough can be kneaded either by hand or using a combine harvester with a hook attachment. It's easier with a combine. Add all the remaining flour and 2 tablespoons of sugar to the dough. We knead.
   
5. When the added ingredients are combined, break the eggs one at a time into a bowl, stirring after each addition.
   
6. Pour in the butter, knead for 10 minutes and end up with sticky, batter.
   
7. We need it to rise. Covering the bowl cling film and leave warm for 1 hour. During this time, it will increase in size, but remain sticky.
   
8. As I already wrote above, for baking a rum woman, I used a split cake mold, its diameter is 18 centimeters, and the height of the sides is 6.5 centimeters. It must be greased with butter. In the oven, baked goods rise well and take up almost the entire volume. We leave the dough to rest for 40 minutes after we have disturbed it.
   
9. In the meantime, preheat the oven to 190 ° C. We bake in a preheated oven for 25-30 minutes. If you notice that the outside starts to burn, cover with foil. After half an hour, check the readiness with a wooden skewer or toothpick. First, cool the finished one in the form for 10 minutes, then take it out, but do not remove the form, we still need it.
   
10. Now let's move on to the impregnation. I had the syrup ready, you need to bring it almost to a boil, pour in brandy or rum. If you don't have one ready, you can cook it. It's quick and easy. In a small saucepan with a thick bottom, pour the amount of sugar indicated in the list of ingredients, add water and, stirring constantly, heat until the sand dissolves and the liquid begins to boil. At this point, you can add fruit or berry juice for flavoring. A few spoons will be enough. Simmer for another 10 minutes.
11. Pour the hot syrup into the mold in which the grandmother was baked. We lower the grandmother into it upside down, bottom up. We leave in this position until everything is absorbed. Then we turn it over onto a dish, decorate with berries or fruits (in my version, strawberries), sprinkle with powdered sugar and you can drink tea with a delicious, soft and well-soaked baba! Save yourself step by step recipe with a photo and try it.

Rum baba according to GOST

I'll make a reservation right away. Everything that is positioned on the modern Internet as a recipe according to the GOST of the former Soviet Union is not a fact that it is. GOST is a complex document intended for industry, but not for everyday use. Therefore, all this baking for them is either a figment of fantasy, or, at best, a recipe from an old cookbook. I will offer you exactly this, from a book published in 1960.

Grandma dough and baking

• flour - 369 g;
• sugar - 94g;
• butter - 92g;
• eggs - 74g;
• yeast - 18g;
• salt - 1 g;
• water (or milk) - 120g;
• raisins - 46g;
• vanillin - 2g.

Yes, these are the quantities. Let's try to translate the incomprehensible to us in a modern manner:

• 100 grams of water equals approximately 98.88 ml. For our baking, we take 120 ml and don't bother;
• milk weighs more than the same volume of water and 100 g is equal to 97 ml, i.e. 120 g equals approximately 116 ml. I think in our case we take 120 ml;
• the average weight of 1 egg is 60 grams, which means 74 grams of eggs is 1 with a little, so we take 1 large one.

The specified amount is enough for a large headstock weighing about 1 kg.

1. Since the dough is very rich, you need to cook it in a sponge way. We heat the water (or milk) to a temperature of 30-35 ° C, dilute it into yeast. It should be noted that in this case we are talking about live yeast, and not about their fast-acting relatives. Sift half the flour into a bowl. We get a batter similar to sour cream in its consistency. Sprinkle with flour on top, cover with a towel or film and leave for 3.5-4 hours in a warm place.
2. The yeast will start working, carbon dioxide will be released, bubbles will appear on the surface of the dough and it will increase in volume, but by the end of the specified time it will settle and this is a signal to add the rest of the ingredients (except for raisins and vanillin).
3. Then we leave for another 1-2 hours. During this period, we crush 1 time.
4. Stir in raisins (if necessary, you must first soak in water) and vanillin.
5. We lay out according to the forms. The classic for the headstock is a tapered truncated corrugated with a tube in the middle. Not every housewife has this, so we take any one to choose from. You can use silicone or non-stick ones with compartments for muffins, muffins, cupcakes or Easter cakes, or made as in the recipe above. Be sure to grease the molds with butter.
6. We still allow the distance and increase by 2 times. We put in an oven heated to 220 ° C for 45-50 minutes.
7. When the grandmother is baked, first take it out of the oven, cool it in the form for 10 minutes and take it out.
8. Oddly enough, but GOST advises to impregnate confectionery not immediately, but after "ripening", after 12-14 hours. But this is good, because we still need a lot of time for impregnation and fondant. Let's start with the second one.

Fondant recipe

• sugar - 207g;
• molasses - 21g;
• water - 65 g (65 ml).

Treacle ... no, huh? Replace with an equivalent amount of granulated sugar and increase the amount of water to 100 g (100 ml).

1. Pour sugar into hot water, mix and wait for dissolution. We put it on the stove, cook the syrup. When foam forms on the surface, remove from heat and remove, then return again.
2. We add fire to the maximum, cover with a lid. A lid is necessary, a greenhouse effect is formed under it, and splashes falling from the boiling syrup onto the walls of the pan do not crystallize.
3. Cooking to a temperature of 110 ° C. If you don't have a thermometer, do a ball test (see the recipe for more details).
4. Now the syrup needs to be chilled quickly. Why put the container in cold water with ice. While it cools down, we spray the surface with water so that crystals do not form. Cool to a temperature of 30-40 ° C.
5. Take a mixer and whisk. After 10 minutes of beating, it should turn white and turn into a lump. If this does not happen, add powdered sugar.
6. You can't cover a Rum woman with lipstick right away. She, too, will mature for 12-24 hours in cling film or a damp cloth. After ripening, the consistency will change, become tender and viscous.

By the end of the lipstick aging time, we prepare the impregnation.

Impregnation recipe

• sugar - 40g;
• cognac - 4gr;
• rum essence - 0.8 g;
• water - 44 g (44 ml).

The last step and we are there.

1. Bring the water to a boil, add sugar, bring it to a boil again, remove the foam and turn it off. We are waiting for cooling to warm (20 ° С). Add rum and / or cognac.
2. We dip our product into the impregnation "head" down. Leave in such a position so that the syrup is absorbed.
3. To cover the pastry with fondant, separate a small piece, heat to a state liquid sour cream... But don't overheat! It can melt completely!
4. We take out the attendants from the syrup and dip the same side into the fondant. Finally, everything is ready!

What can I say ... If you came to this page looking for a GOST recipe, then I have a question for you: do you still want to cook baba rum at home using it? Or maybe the first, the home, the simple, eh?

Anyway, bon appetit!

Pastries are prepared from yeast dough in milk and butter. Raisins, vanillin, lemon or orange zest are added to it.

The five most commonly used ingredients in baba recipes are:

Ready-made muffins are soaked in sugar syrup with rum or cognac. Decorate the treat with white icing or fondant.

Baba: cooking secrets

There is a legend that a Polish king who lived in the 17th century became the creator of a new type of baked goods. He soaked the dry cake in wine and was pleased with the result. French chefs appreciated original dessert and based on it, they created their own version of a rum woman. Savarin pie, made in the form of a ring, is soaked in red wine and spice syrup. It is filled with fresh fruit and decorated with icing... Apricot jam is spread on top of it.

Five Lowest Calorie Baba Recipes:

1. Pastries are prepared in the form of small muffins or one large biscuit.


2. Dough for dough is kneaded from a small amount of warm milk, pressed or dry yeast. When the base rises, butter, eggs, sugar, vanillin are added to it. The remaining flour and salt are added to the products.


3. The dough is kneaded with wet hands for at least 15 minutes. This is best done using French technology: stretching and folding. At the end, steamed raisins and zest are added to it.


4. The dough for the baba is transferred to a greased dish and covered with cling film. They put it not in a warm place, but in a refrigerator. After 1 hour, the workpiece is crushed and returned to the cold. It will be possible to start baking in 1.5-2 hours.


5. The dough is divided into equal sized balls and placed in muffin tins. The workpieces are covered with cling film and left in an oven preheated to 30 ° C for 1.5 hours.


6. The surface of the risen dough is greased with a beaten egg and sent to the oven for 20 minutes. The oven temperature should be 200 ° C.


7. The finished muffins are cooled on a wire rack for 6-8 hours, then pierced with a toothpick and dipped in sugar syrup for 10 seconds. Strong alcohol is added to the impregnation and lemon juice.


8. The surface of the dessert is decorated with a creamy or chocolate fondant.

Treats are served with tea or coffee.

If desired, garnish with melted chocolate, citrus slices, or chopped nuts.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

21 Mar 2017 Nov.

Content

Sweet soaked buns with a sugar fudge "cap" are all baba rum. Dessert appeared in Poland: dry according to legend german pie the duke dipped in rum and was delighted with the taste. The cupcakes were named according to one version - in honor of Ali Baba, according to the second - from the name of the skirts of local women-peasants. The accent should be correctly placed on the second syllable of BabA.

How to cook baba

The dessert was brought from Poland to France, where it became known as savarin - it looks like a ring soaked in alcoholic syrup with spices and rum, covered with apricot jam, glaze and raisin filling. In modern conditions, it is difficult to cook a baba rum, because muffins are baked for a long time, they require careful skill in impregnating and decorating with fondant.

The main components of the composition are flour top grade, yeast, milk, butter and eggs. They knead the dough, season with salt, sugar, raisins, orange peel or saffron for a yellow color. The dough is allowed to rise twice, it is removed to "rest" for a night or a day, laid out in tins and baked. When ready, the women impregnate sugar syrup and rum, decorate with glaze.

Baba fondant recipe

A favorite part of the dessert for many is the sugar fudge topping the cupcake. For her, you need to take granulated sugar or powder, a little water and lemon juice. The classic recipe for baba fondant does not involve the addition of other ingredients, but you can tint the base food coloring for a more attractive color. The optimal proportions for making fondant are considered to be two parts sugar and one part water, plus a teaspoon of lemon juice.

Manufacturing is complex and requires adherence to technology: sugar is mixed with water and gently heated. Stir the mixture vigorously to melt the sugar. If it does not dissolve, you can add a little water, but the fudge will take longer to boil. By the beginning of the boil, the sugar should be completely dissolved, because after the appearance of bubbles on the surface, the mass cannot be mixed.

Before bringing the mixture to a boil, use a damp brush to remove any splashes from the inside of the pot, cover, and simmer for three minutes over high heat. After that, open the dishes, pour in the lemon juice and cook until the taken drop of mass curls up into a soft ball. It remains to remove the pan from the heat, quickly cool it and stir with a spatula to make a snow-white lipstick. It is left under the film until morning, and before application is warmed up to 55 degrees. Baba fondant is applied by dipping the bun into the mass.

Baba mold

An elongated narrow "cake" is the traditional shape for a rum woman. It resembles a cone with a cut-off bottom, which is convenient to hold by the tip and bite off soft dough... In cooking, women use special stainless steel cups. To prevent the cupcakes from sticking to the sides and bottom, the molds are oiled, lined with parchment, or silicone products are used.

Baba recipe

Repeat classic recipe Baba on its own is difficult, because the dessert requires skill and precise adherence to technology. The result will be worth it - the tender crumb soaked in sweet syrup, with or without rum, will appeal to both adults and children. You can diversify the recipe for baba at home by adding jam or berry filling, decoration custard and confectionery sprinkles.

According to GOST

• Cooking time: 1 day.
• Servings Per Container: 16 Persons.
• Calorie content: 283 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Complexity of preparation: difficult.

The recipe for a baba according to GOST, step by step, involves the long-term production of a sweet cake. From the given number of components, you get 16 women, 50 grams each, which are soaked in wine, rum or cognac. Aromatic impregnation gives the dessert a spectacular taste, juiciness and tenderness. Traditional option includes seedless raisins, but you can do without it.

Ingredients:

• wheat flour of the highest grade - 400 g;
• water - 550 ml;
• dry yeast - 5 g;
• butter - 100 g;
• sugar - 100 g;
• eggs - 2 pcs.;
• salt - 2 g;
• vanilla sugar - sachet;
• raisins - 50 grams;
• rum - 50 ml;
• powdered sugar- 750 g;
• lemon juice - 10 ml.

Cooking method:

1. Prepare a dough from half sifted flour, yeast and 150 ml of water. Cover with plastic wrap and keep warm for three hours.
2. Beat eggs with salt with a mixer, send to the dough. Add the rest of the flour, both sugar. Stir in a bowl for three minutes, add pieces of soft butter.
3. Transfer the dough to the table, round, stir for six minutes, add steamed raisins.
4. Leave in the refrigerator for an hour, knead, set aside again for an hour, divide into parts.
5. Grease the molds with butter, put the dough to a third of the height, leave warm for 1.5 hours. Brush with a beaten egg, bake for 45 minutes at 210 degrees.
6. Remove the neat muffins from the molds, place with the narrow side down, and dry for three hours. Turn over, dry for six hours.
7. Make a syrup: pour 250 grams of powder with the same volume of water, boil, cook for three minutes. Season with rum.
8. Mix the rest of the powder and water separately, dissolve when heated, cook for three minutes under the lid. Add lemon juice, cook until consistency, constantly removing samples, until the droplet begins to stretch and forms a ball. Beat lightly with a spatula and let cool. The film is placed on a bowl of fondant, and the mass is sent to the refrigerator to infuse overnight.
9. Prick the bottom of the woman with a toothpick or fork, dip it in warm syrup for 10 seconds with the wide end up. Leave on for six minutes to evenly distribute the impregnation.
10. Warm up the lipstick, dip the rum muffins into it.

From Julia Vysotskaya

• Cooking time: 2 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 280 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: medium.

Rum baba from Yulia Vysotskaya does not bake as long as according to GOST, it has a pleasant lemon taste due to the addition of limoncello liqueur. For a more flavorful dessert, add coarsely grated orange zest. It is good to add spices to the syrup for impregnation: vanilla, cinnamon, star anise or cardamom. It is allowed to cook one big baba like a cake or many small ones in special tins.

Ingredients:

• sugar - 350 g;
• water - 1.5 l;
• oranges - 1 pc.;
• lemons - 1 pc.;
• flour - 0.6 kg;
• eggs - 10 pcs.;
• butter - 200 g;
• dry yeast - 15 g;
• limoncello - 60 ml;
• vanilla extract - 10 ml;
• sea ​​salt - a pinch.

Cooking method:

1. Turn on the oven, set it to preheat to 150 degrees.
2. Melt butter over low heat, sift flour and salt.
3. Combine yeast with a pinch of sugar, pour in 80 ml of warm water, leave to swell.
4. Beat eggs and 40 g sugar with a food processor with a whisk attachment. Pour in vanilla extract, oil, knead.
5. Pour in half the flour, yeast, knead. Add the rest of the flour, stir until smooth.
6. Leave the container with the dough under a wet warm towel for 20 minutes. Place in a greased baking dish and cover with a napkin for another 20 minutes.
7. Bake the blanks for 55 minutes, cool.
8. Coarsely grate the citrus zest, add the rest of the sugar, water, boil. Cook until the granulated sugar is completely dissolved. Drizzle with the baba syrup, saturate the limoncello on top.

1. In a small bowl, combine the raisins and rum. Melt 1 tbsp. l. butter and grease the inside of a 5 tbsp Baba dish. (16x9 cm) with a tube in the middle. Lubricate all the curves of the mold thoroughly. Heat milk to 43-46 ° C and pour it into the bowl of a stationary mixer with a paddle attachment. Add yeast and sugar and let sit for 5 minutes.
2. Stirring with a mixer on low speed, add the eggs first, then the flour, salt and the remaining 4 tbsp. l. butter. Raise the speed to medium-high and beat for 5 minutes. Remove the dough from the sides of the bowl and attachment and form into a ball. It will be very soft. Cover the bowl with a damp towel and let the dough rise for about 1 hour, until it doubles in volume.



3. Drain the rum from the raisins. Stir the raisins with a spatula into the dough and spoon into the prepared dish. Smooth the surface of the dough, cover the baking dish with a damp towel and leave to rise until the dough reaches the edges of the baking dish, 50 minutes to 1 hour.
4. In the meantime, preheat the oven to 190 ° C and prepare the rum syrup.
5. Bake the baba for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then shake the rum out of the mold onto the baking rack above the baking sheet. Slowly pour the rum syrup over the warm cake, allowing it to fully absorb. The liquid will soak into the cake, so be sure to use all of the syrup.


6. Heat up apricot jam from 1 st. l. water until it becomes liquid, strain through a sieve and spread over the rum. Serve with whipped cream filling the middle of the cake and place a separate cup of whipped cream side by side.

7. Rum syrup

   In a small saucepan, combine the sugar and 1.5 tbsp. water and cook on high fire until the sugar dissolves. Pour into a heat-resistant 1L beaker. and let cool. Add rum and vanilla.

   Whipped cream

   Whisk the cream in a mixer bowl with a whisk attachment. When they begin to thicken, add the sugar and vanilla and continue whisking until firm peaks. Don't over-whip the cream, or you'll end up with butter!