Baba Rum "Winter Palace"

Baked yesterday in a silicone cake pan. It rose great, the smell was there. Thank you very much for the recipe. Next time I will do more impregnation. Instead of alcohol, a rum flavor was added.

[Elena Bo]

Elena Bo!!!
Thank you very much for the recipe adapted to HP !!!
Over 2 weekends, 2 babas were baked and eaten! Tasty and not difficult, but the dough rises under the very roof of the HP!
I baked one on flour "White-tender", Stoarooskolskaya, so the top of the "woman" rested against the lid of the HP, when I opened it and saw it - I thought that the top was not baked, it immediately fell off a little. Therefore, I did not strongly soak the top with syrup, everything went to the sides and bottom. And when they cut it, everything was fine inside, everything was baked and eaten very quickly !!!

So, girls, I found out everything, it turns out that I do not have the willpower of a single gram! I didn’t wait for the silicone molds, I baked them in a bread maker. Many thanks to Celestine for the recipe and Elena Bo for the adaptation. I had no pudding and put in the starch. A handful of raisins splashed at the signal - it could have been two handfuls. I measured everything on an electronic scale, but I got not a batter, as the girls write, but a "underdog" in the form of a comma and a smear ring around the mixer. She baked on the main setting, medium crust, medium size loaf (750 g). Granny turned out to be rosy and fragrant. I boiled the impregnation with 300 grams of water, put brandy instead of rum. Baba really liked the alcohol - it absorbed like dry earthAlcoholic !!! Of course, the middle degrees and moisture was lacking, but with such a shape, this is not surprising. Of course, perfect impregnation is possible when baking in ring-type tins. Or really syringe her. The most difficult thing was to wait for it to cool down to soak. The dough is just super - both wet and dry parts. A win-win recipe. Simply gorgeous for tea and on the most exquisite festive table. Yes, I almost forgot the pictures !!!

I measured everything on an electronic scale, but I got not a batter, as the girls write, but a "underdog" in the form of a comma and a smear ring around the mixer. She baked on the main setting, medium crust, medium size loaf (750 g).

It was the same with the dough with me.
The sectional view of the finished woman is exactly the same.
Butter dough. O4 very good. The taste is excellent.

I forgot to say: both times my dough was at first as "underdog", and then became a bun, without changing the recipe.
But the taste and appearance of my "Rum Baba" is wonderful, although in this thread of the forum I read that the thinner the dough, the more tender the result
So, I'm getting the wrong dough ???
and the result can be even better? .........

[lillay]

lillayI don’t know how much more tender and airy, the dough was flawless, melted in my mouth, rose very well.
It is also interesting to know what the pudding (or starch) gives us in this recipe? No, I don't mind starch, just curious

Read about starch properties here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1632.0

In baked goods, the starch helps to keep the liquid and keep the dough from falling off.

And here too https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6803.0

It will be tasty and will not spread ...

Admin, thanks for the link! Now I know where the sad starch on the shelf, bought for an unknown reason, will go ...

Read about starch properties here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1632.0
In baked goods, starch helps to keep liquid and make the dough not fall off

Thanks a lot for the link.
I read about starch in the dough with pleasure.
Today the second woman put the stove in the x / stove.
Reduced recipe by 1/10 part.
Last time the woman got out of the bucket.
This time I added raisins.
I put a light crust.
Last time, the average woman turned out to be "too tanned".

I have adapted to count the number of products.
Divide the weight of each into 10 parts.
I reduce it by 1/10, 2/10 or 3/10 parts.

Something has not baked for a long time ... Yesterday I corrected myself - so I tried to escape the rhombab from a large ring shape. It turned out such a "beret"

After the second woman in the x / stove, I decided to halve the portion of food.
Because after the impregnation the woman became heavy and sat down in a deep curtsy at one corner.

Happy 2010, dear ones !!! Happiness, health, love !!!
On December 31, during the day, with the help of a bread machine and new silicone molds, lightly, in the background, I baked three babas of rum !!! (Not counting another two kilogram breads)
Hell in the shape of "Castle" (2 pieces) and "Royal cake" (1 piece). With each product I came to the company, where I noted absolutely the same reaction:
Stage 1 - "Wow, what a beauty!"
Stage 2 - "Is there no filling in it?"
Stage 3 - "Stunned, how delicious, cut me some more !!!"
It was very funny to observe these stages in companies that are completely different in age and interests! Thanks again for the recipe !!!

Or you can put kefir instead of milk, otherwise the milk ran out, and the grandmother wanted to make ...

Mouse (y) this is the scope, I understand)))

Or you can put kefir instead of milk, otherwise the milk ran out, and the grandmother wanted to make ...

I have not tried this, theoretically it is possible, but I suppose it will affect the structure of the test ... and why not try it, and then tell us

I baked 31 bunch of babies in cupcake molds .... I took 2 norms, filled them with "a little less than half" ... I added nuts and chocolate drops ... It turned out nothing .... Only the drops melted a lot ... into their small forms it is not worth adding to it ... In the big one they feel well, in the cupcakes only colored spots. I don't have the strength to upload photos ... gorging, walking in the woods ... that's just the tea ... I urgently remember my health and waist ...

[Celestine]

And accept me as in love with this grandmother!
Baked on live yeast (12 g Lvov), added raisins soaked in cognac, dried, sprinkled with flour. I put the dough in the form of the "Winter Palace", wrapped it with a film on top and put it in a warm cabinet without drafts above the stove. When it was time to send the grandmother to the oven, I opened the cabinet and was stunned - if it were not for the film, the dough would have already crawled over the cabinet, before it had risen (it was a centimeter above the edges of the mold). I had to transfer it to a large form, let it stand a little longer, rest after the stress we had together, and then bake. At this time, I was incredibly upset, because I bought the mold specifically for this grandmother, and the dough ran out of it. Frowned and let's cook the syrup.
I boiled the impregnation of one and a half norms, added 2 tablespoons of brandy (in which I soaked the raisins) and rum flavor. I was afraid to use all the impregnation, I was afraid of getting soggy bread, and my mother said the same thing under her arm. Remaining about 70 ml. And soaked it - and with a brush, and from a spoon, then when tired of taking up the syringe.

It turned out - super-super! How delicious it is! How beautiful she is! And in a larger form it rose almost to the brim. The remaining impregnation would not have been at all superfluous, we poured it on the already cut pieces, since it was already lazy to soak for the second time.
I just don’t understand how you can save the sugar powder on top, the grandma is wet, the powder melts almost immediately? And in the photo she is so white, a real WINTER palace! I think for the future to water it with something white, than - I don't know yet.

Celestine, thank you very much for such delicious food!

Here she is, my beauty!


And so in the context


And the cake maker has such a complicated story. She is much older than me, survived the war.Together with other valuable things for her grandmother's family, they buried her in the ground from the Germans, so she endured the occupation and bombing and survived, then she lived with her grandmother for a long time, then with her grandfather, and now with us. Gold has just worn out almost everywhere, but we love it - very much! and we try to protect from stress

I just don’t understand how you can save the sugar powder on top, the grandma is wet, the powder melts almost immediately? And in the photo she is so white, a real WINTER palace! I think for the future to water it with something white, than - I don't know yet.

For this reason, I pricked with a syringe so that the top was dry, I baked it 5 times already, the last time on New Year's at a corporate party - everyone was delighted!

Celestina, thank you very much for such a delicious meal! I've been baking for a month now, I can't get enough of it.

For myself, I concluded :-): that if you bake a woman in the oven in some kind of beautiful form, then it is better to soak it with a syringe. And if the oven is in a multicooker, then soak with a spoon directly in the saucepan.

I bake Baba Rum in KhP according to a recipe adapted for this purpose by Elena Bo.
At first I did not have vanilla pudding and I replaced it with 40g. starch, as advised by the author of the recipe. As a result, the woman went up to the very roof of the HP, once even propped it up.
And then I bought pudding, but when I added it to the HP bucket, I noticed that 40g of starch was much more by volume than 40g of pudding. Baba, baked with pudding, rises much less, reaches only to the edge of the bucket. I didn't feel any difference in taste.
Tell me, is such a difference when replacing pudding with starch only with me, or who else noticed it?

If you compare the weight of pudding and starch, the difference is obvious. Indeed, in addition to starch, the pudding is also added to who knows what and how much, the starch itself is clearly less than 40 g.

I baked your BABU, super-duper yummy, thanks for the recipe, only I don't have a mold for my grandmother, that's why I baked in a cake pan. I wonder what the shape for the headstock looks like? Thanks again, great recipe.

[agata116]

agata116 to express gratitude to the author of the recipe, please do not forget
press the button "give thanks"under her avatar!

I slightly modified the recipe and baked it in HP. It turned out great!
HP recipe:
2 tsp yeast
420g flour
1 packet vanilla pudding
0.5 tsp salt
5 tbsp. l. Sahara
1 bag of vanilla sugar
125 gr. butter
3 eggs (150g.)
120 ml. warm milk
Basic mode.

The woman baked this recipe twice.
An excellent recipe for butter dough.
I remembered my childhood. There were then on sale buns made of such dough.
With a shiny brown top, 11 kopecks each.
I want to bake a woman again according to this recipe, reducing the recipe by 3/10 and not soaking it with syrup.

[agata116]

agata116 to express gratitude to the author of the recipe, please do not forget
press the button "give thanks"under her avatar!

I will definitely click, I did not know what to do this way, thanks for the inform.

[If there is no milk in the house, you can make milk from condensed by adding it to water?]

I have a question....
If there is no milk in the house, you can make milk
from condensed by adding it to water?
There is also dry cream for coffee.
But the package says it's a plant-based substitute.
What is better and how should I be ... There is no milk today.
And the woman wants to bake.

Better in my opinion canned milk, but then less sugar

Better in my opinion canned milk, but then less sugar

How to breed? How much milk for how much water?

I think for 1 part of condensed milk 3 parts of water

I think for 1 part of condensed milk 3 parts of water

Didn't wait for an answer.
I'm already baking.
Diluted "by eye" - 1 hour. l condensed milk up to 140g water.

Today I have a woman - a "convertible".
Her roof "went".
You are the one to blame. She panicked early.
The gingerbread man seemed thin and I added two tablespoons of flour.
Obviously: I shouldn't have added it.

This time baked with raisins.
I don't know if impregnation is needed. She's already delicious.
Can be sprinkled with icing sugar or doused with chocolate.

Weight = 830g. And this is just 336g of flour.

Gorgeous woman

Gorgeous woman

Thank you for your moral support and participation.

DonnaRosa, you just got it GARNA maiden ... I didn't dare to bake it in HP, but now I'll try.

DonnaRosa, you just got it GARNA maiden ... I didn't dare to bake it in HP, but now I'll try.

Here is a ready-made recipe for C / P for a woman weighing 800g.
It's pretty big. But I didn't get out of the bucket,
like the one baked from 420g of flour.
----
15g fresh yeast (1.6 tsp dry)
336 g flour
1 packet vanilla pudding
0.5 tsp salt
1/3 cup sugar
0.5 sachet vanilla sugar
100 g butter
2 eggs
110 ml. warm milk
20g water
a handful of raisins.
-----
Diluted the yeast in all the warm liquid with all the sugar + vanilla sugar.
I waited until they started working to make sure they were good.
I put the sifted flour + vanilla pudding into a bucket.
Mixed eggs with salt. And then with all the liquid.
I poured everything on the flour.
When the dough began to take the shape of a not quite plump kolobok-comma,
I poured two handfuls of raisins, washed but not steamed.

And that's all.
--
Basic mode.

thanks for the adapted and tested recipe. I realized that if there is no pudding, then you can replace it with starch ?!

thanks for the adapted and tested recipe. I realized that if there is no pudding, then you can replace it with starch ?!

You are welcome.
Bake to your health.

I didn't change the pudding for starch.
But they write that it is possible.
If you change, then you can put a whole pack
vanilla sugar, not half.

Thank you !! I will definitely report a photo ...

Girls, how much starch instead of pudding to put?

Girls, how much starch instead of pudding to put?

can be replaced with starch (package weight 44g, so starch is needed also 40 grams) + vanillin (or an additional bag of vanilla sugar).

And yesterday they infected me with a woman, today she baked so beautiful, but I still can't tell the taste, I haven't tried it. Thanks for the recipe.

And I was infected, already baked, and soak hot or let it cool?

And I was infected, already baked, and soak hot or let it cool?

let it cool

And I was infected, already baked, and soak hot or let it cool?

You can also warm, if you can't wait)))

You can also warm, if you can't wait)))

Warm settles.

Warm settles.

Didn't notice .. I'll have to bake and try

Didn't notice .. I'll have to bake and try

I tried this and that. I compared.
It is necessary to pour cold syrup.
Warm one becomes "cottony" and settles.

very tasty, thanks for the recipe

[give thanks]

very tasty, thanks for the recipe

Don't forget to click "give thanks" under the author's avatar

[give thanks]

Don't forget to click "give thanks" under the author's avatar

already