Baba Rum "Winter Palace"

I also baked my grandmother here for the weekend. True, my husband wanted a pie with cherries, so she put cherries in my grandmother - it turned out very handy! The grandmother herself came out big - everyone managed to try it. It was not without adventures: at the first proofing, the grandmother did not want to go up. I decided that the yeast was inoperative and added pressed. And then I read that during the first proofing, it does not really rise ... As a result, the taste of yeast was slightly felt in the finished grandma. But despite this, everyone liked it! Thanks for the recipe!

[Klesroks35]

About the essences, aromas.
1. 🔗 (respect Klesroks35, she dug them out);
2. They brought me from Kharkov ... well, in short, I am thrifty, so now I have essences from Kharkov ... well, my size !!! (respect Tuscarore, she made me happy). So the districts adjacent to Koptevo can look at the light! I have something to share. And the assortment I have in comparison with the first link ... covers a sheep like a bull !!! Mams, I just lost you, and I can't find ... I remember that you poked them ...

But what we did, though we didn't have time to sprinkle it with powder.
But they taste very similar to cupcakes and are not at all the same as in the store Rum Babka is sold

[Makhno]

Makhno, your grannies are just a picture! Was the dough enough for exactly 12 pieces or was it still baked afterwards?

And I did it in the cartoon, the woman waved under the very lid, height 12 cm.

And I did it in the cartoon, the woman waved under the very lid, height 12 cm.

You can make a couple of cakes from it)))

Dear "romobabobers"!
I myself like to bake this woman, but they eat it quickly, so they don't really know what she is like on the second day.
The problem is this: I will soon be setting the table at work and I want to bake this woman for sweets. But I leave the house at 7:00, so I'll bake the day before. And then I have to take her 1.5 - 2 hours to work.
How best to soak, cover overnight? Will she lose her good looks?

[yuliya_k]

yuliya_k , nothing happens to her in three days, it's checked.
Bake the night before, soak as it cools. Cover to avoid weathering. I always bake with raisins - very tasty!

yuliya_k, I have all the pastries for almost a week. Therefore, do it calmly the day before, just hide it under the film. And she will get there, too. Maximum - take some powdered sugar with you so that you can sprinkle it at work if you want to sprinkle it.

And I will insert my "5 kopecks", because I consider myself to be among the galaxy of "romobabobers", because I bake it at least once every two weeks.

Baba is very well preserved if it is covered with chocolate icing, after soaking it thoroughly.
I would definitely impregnate it already in the form in which you are going to take it to work, because after impregnation (I impregnate with a double portion of syrup). moving a woman from one form to another is dangerous: it can fall apart.
But this is my version of impregnation: everyone loves very wet.

Indeed, everything is individual.
For the first time I took a double portion of syrup for impregnation - I didn't like it, it was too wet. Now stopped at 80 ml of water +
40 grams of sugar. I'm just right.
And yet, while I make an increased portion of 450 grams of flour, because I have very good. great shape.

I want to thank Celestine for a delicious recipe. I love Rom-Baba since childhood, only now you can't buy this, but here you can find natural products and it turns out to be such a treat, and everything is so intelligible and tasty. I exhibit a photo of my Baba




Very tasty with double syrup. Recipe Rum-Bab (s) is really very good and simple, kneaded and suitable in CB, it remains to put in a mold, let stand and bake for about 30 minutes. Bon Appetit everyone !

[I. Lazerson, S. Sinelnikov, T. Solomonik. At the table with Nero Wolfe or the secrets of the kitchen of the great detective Culinary detective]

I. Lazerson, S. Sinelnikov, T. Solomonik. At the table with Nero Wolfe
or the secrets of the kitchen of the great detective
Culinary detective
Centerpolygraph, MiM-Delta, 2003

Sometimes the word savarin in international cooking is also called the dough itself for such pies, from which, for example, the baba ai rhum cake is baked, known in Russia under the trade name "rum baba".
Such a rather strange name for our hearing has nothing to do with a "Russian woman", rather the opposite - with an Arab man ... According to one of the most famous versions, such a dessert was invented by the Polish king Stanislav Leszczynski at the beginning of the XVIII century and named after his favorite hero Ali Baba from the popular fairy tales "1001 Nights". So in Russian, such a cupcake should be called "rum baba" - with an accent on the last syllable.
This invention, like most others, was made unexpectedly: the king simply dipped stale Alsatian brioches - "Kugelhopf" (Kugelhopf) in rum syrup ... As is known from history, Leszczynski's daughter married the French king Louis XV, and soon her father, who was not recognized by the Polish gentry and expelled from his country, moved to Alsace, who brought a recipe for his favorite dessert, which later became entrenched in French cuisine under the name baba au rhum. The savaren cake itself is well known today in many European countries, including Russia, where both such a cake and the ring-shaped form for baking it are called "miracle".

Girls, dear, excuse me - there is absolutely no time to read the whole topic, I have mastered only 8 pages (you need to run, and when you return you want to start baking right away) - at what stage should you throw raisins into the dough? Immediately upon mixing? I already baked, but without it, I was afraid that the dough would not rise (I am so-so a pastry chef and baker, I don't understand the processes, I strictly follow the instructions). The dough rose gorgeous, kicked out of the mold (although it is not so flat for me) and if it were not for the towel, it would have gone further clearly. The oven also rose. But the impregnation seemed not enough, I will do more. All the same - deliciousAAAAA ... Thanks for the recipe!

Raisins can be added at the end of the batch (on signal) or after the proofing, before transferring to the mold.

And do the impregnation double or one and a half!

People, I don't know where to turn to. Recently I made a present for myself - I bought a silicone mold just the same as Celestina's in the first post (in shape, at least). I haven't baked a baba yet in it, I'm afraid to spoil the delicious food, although I would very much like to. I baked a cupcake twice, and both times the same problem - the edges are baked, the top is almost burning, and inside, near this cupcake hole, everything is wet and damp. I baked it anyhow, threw it out of this mold onto an iron one, and then turned on the upper burner, then the lower one. Aesthetics failed
I have a gas oven with a metal sheet above the lower burner. There is a lattice to put above, below, well, in short, the standard version. I put the silicone mold on the deco, not on the grill, maybe that's the problem?
People help! And then I just read in the Internet how everyone likes these forms, but I still have one frustration and remorse for the money spent from the family budget.

[yuliya_k]

yuliya_k, as soon as the edges have darkened, cover the top with foil and bake further, now the inside will be baked. Unfortunately, I don’t know the temper of your stove, but I think it should help.

Babu put the stove on. This time I want
to small raisins add both large and dried apricots.
Maybe he won't break it with a stirrer ... The raisins remain intact.
I bake at a reduced level, 3/10 of the main one,
recipe for 336g of flour and two eggs.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4499.45

I report: it turned out - AWESOME!
The aroma was awesome, my husband was literally winding circles around the stove! We barely waited for it to cool down, and then with cold country milk! M-mm-mm-mm!
I baked according to Elena BO's recipe - everything is in the oven!
Really happy!
Next time I will cut it to soak better!
S U P E R !!!!

I have probably baked about two dozen of these women (during the existence of the recipe). But she baked in a bread maker according to an adapted recipe by Elena Bo.

Now I bought a silicone mold, I decided to bake in the oven. I returned to the original source (Celestina's recipe) and then I realized - a discrepancy, where is the pudding in the recipe? Where?!

I only use these puddings in this recipe. For me, pudding in a pack is a baba.

So what to do now: replace some of the flour in the Celestine recipe for pudding, or leave it as it is? HELP!!!

Pudding is like a substitute for starch, it doesn't affect the taste ... I don't know, I baked without it according to Elena Bo's recipe ... I would replace it with flour, just to try the original recipe ... so to speak, for comparison

Celistina, thanks for the answer.

Now I have already kneaded the dough (replaced 40g of flour with pudding), but the next one, I promise, will be according to the original recipe!

Celistina, thanks for the answer.

Now I have already kneaded the dough (replaced 40g of flour with pudding), but the next one, I promise, will be according to the original recipe!

I just wanted the one who used the pudding to compare and write what is the difference. I just don't really like to add unnecessary unnaturalness (there is modified starch in the composition), well, what if it tastes better

So what to do now: replace some of the flour in the Celestine recipe for pudding, or leave it as it is? HELP!!!

You have a good chance to bake a grandmother according to Celestina's recipe and compare with a grandmother from x \ n

And my question is: Hell exactly according to the recipe from x \ n. The height is higher than the bucket.
Soaked from above, deeply pricked with a toothpick, watered on the sides, then allowed the syrup to drain down completely and turned the grandmother upside down, as it was written above.
As a result, the bottom of the headstock is too wet, the top is normal, and the middle is dry. Immediately, I note that the porosity was uniform over the entire height.
And why is she so?

Well, here I ordered a silicone mold for "Baba Rum", could not stand it ....
Wait for me with a report!
The woman stuck to the old metal uniform, although I smeared it ... The woman turned out to be very tasty, but I was ashamed to show it ...

Finally, I baked a woman in the oven, otherwise everything is HP.

I liked it more in the oven, all the same, even in a special mode for butter dough, it turns out with a baked crust in the HP, and in the oven the crust is softer and the "insides" are more airy.

I don’t know yet how silicone is for another test, but for this it just shine, it jumped out of the mold itself.

You have a good chance to bake a grandmother according to Celestina's recipe and compare with a grandmother from x \ n

And my question is: Hell exactly according to the recipe from x \ n. The height is higher than the bucket.
Soaked from above, deeply pricked with a toothpick, watered on the sides, then allowed the syrup to drain down completely and turned the grandmother upside down, as described above.
As a result, the bottom of the headstock is too wet, the top is normal, and the middle is dry. Immediately, I note that the porosity was uniform over the entire height.
And why is she so?

I did it too, so I decided to mercilessly cut and soak evenly! BUT ..... the need for invention is much ... then the girls from Littlevan suggested that you can "squirt"! )

Cas. silicone:
I also ordered ... I'm waiting! But the truth is simpler, and I only found such a beautiful shape as Celestina's in Moscow! (((so far it remains only to dream!

This time a woman baked in a microwave oven on convection. Something I do not really like this convection, but there is nothing to choose from, there is no "oven without a convection" function.

The first time I baked in an enamel mug, as ikkochka wrote. A dry top and a wet bottom came out.
Then she baked in a silicone mold, closed on top, like a lid, with another mold. Like this:
Impregnated in the same form. Now everything is baked as expected:


I didn’t find any difference in the quality of baked in cotton and in mikra, the crumb is the same

I did it too, so I decided to mercilessly cut and soak evenly! BUT ..... the need for invention is much ... then the girls from Littlevan suggested that you can "squirt"! )

We also inject, this has already been discussed, it is more convenient for me without a needle, otherwise it jumps out ... or rather jumps off ... in general it jumps

Alim, how long did they put in the microwave? Cool idea

[Celestine]

Alim, how long did they put in the microwave? Cool idea

Celestine , I baked on the function "convection without microwaves" (there is also a function with waves, I'm going to try it too) That is, like a regular oven. So this very convection dries out godlessly, even if a lot of water is sprayed on top. Therefore, I did the baking completely under the lid.
But I can't say for sure about the time, because I added it 2 times and did not write it down

take in the ranks of romobodels - that's my woman, but there is also a problem with impregnation, the bottom is wet, the top is dry.

Thanks for the recipe, Celestine. Baked it today.
The dough was cooked in HP, pizza mode.
True, I forgot the eggs, added after the first minute of kneading.
I want to clarify according to the recipe, a tablespoon, a glass - it's all from HP, or a regular glass, then how many grams. And then the dough did not seem to be as liquid as everyone writes, but it still poured out of the mold.
Soaked with a syringe and watered from above. It's worth it, we'll try it in the evening. I would like to try with candied fruits and in a cartoon, but for the first time I decided in the oven.
Thanks for the recipe again!

Here is my woman. I probably didn't bake it a little, because the crust turned out to be soft and after impregnation it became cotton.



Yes, I wanted to clarify something else.
The "dough" mode, I have HP Panasonic and the "dough" mode is in almost every program (main, French, etc.), which one should be chosen for the rum-baba. Thank you!

Both mine and my babaamoretova !!!!
I also want a silicone form. From her barely shook. Made according to the recipe (for 3 large eggs) + 240ml dried apricots. Kneading in HP "dough" mode (the dough has risen to the edge of the bucket). I didn't add flour. Soaked normally. I made der. punctures, watered on top + aggravated with a syringe in the middle.

[Milady2]

Milady2A wonderful woman turned out and, as for me, is completely baked, and the crust should not be hard, a little elastic.
Bread Maker Glasses
The dough sometimes turns out to be more liquid, sometimes less, but even so and so the final result pleases The thicker the dough, the denser the woman will be))

Yes, I wanted to clarify something else.
The "dough" mode, I have HP Panasonic and the "dough" mode is in almost every program (main, French, etc.), which one should be chosen for the rum-baba. Thank you?

The dough can be made on the shortest program, then, then it will fit, pour into a mold, let it fit there and send it to the oven. If baking in a bread maker, I would knead on pizza and then turn on the baking for 50 minutes.

Tell me, 2 times baked and 2 times the roof falls off as I get their ovens. It does not affect the taste, but I want beauty ...

Bread Maker Glasses

so I have a glass of 310 ml, and sometimes 250 ml.

Girls, did someone bake this woman like cake?
I am wondering how much dough should I pour into a cake pan, 1/2 of a pan, or 1/3? I always baked it in a 3 liter silicone ...
I just want to try baking for Easter.

Girls, did someone bake this woman like cake?
I am wondering how much dough should I pour into a cake pan, 1/2 of a pan, or 1/3? I always baked it in a 3 liter silicone ...
I just want to try baking for Easter.

My friend last year baked this woman instead of pasta. I poured a little more than half of the form, then soaked it with a syringe .... the paper (paper forms) did not get wet.

[Celestine]

Celestine , thank you.

So you can safely pour the floor of the form.
I will not saturate with syrup, but I will add raisins-dried apricots.

Tell me, did anyone bake baba in small tins? I want women both in the store and with icing on top. Or will it be dry in small ones?

Tell me, did anyone bake baba in small tins? I want women both in the store and with icing on top. Or will it be dry in small ones?

I don’t know how good people do, but I baked babas last weekend.
She made the forms herself from parchment paper. But the matter did not come to glaze. They pulled him out from under his arms.

And how many of us should the grandmother be already in the form before baking?

At least twice.

MikSyu has a recipe for rum women in tins, she made them herself - a very successful recipe, look at the table of contents.

I don't have a place to grow twice. She was already a decorated material in the bread maker, in general, I passed it into the shape of a castle, she did not want to deflate in any way. I made a hole in the middle with my finger for the shape and pressed it a little more with my hands, now it is worth it again.
How I bake, I will show whether it fell out of shape or not ...

I have such a funny shape - a castle, I decided to try it with a rum woman, and that's what happened



The shape of the castle is larger than the palace, so I recalculated the recipe by 1.5 norms.

560 gr flour
3 tsp yeast
190 ml milk
200 gr butter
7 tbsp sugar
0.5 tsp salt
6 eggs

All products at room T. Mix on the PIZZA program, then proofing in a mold in the oven at ~ 40 C. At the end of the proofing, I immediately switched to baking. Baking on a wire rack (the dish was on the wire rack), heating "top-bottom" 180C ~ 35 minutes. No convection.
The syrup was cooked from 2 tablespoons of sugar and 2.5 tablespoons of water + essences of orange and vanilla. There was not enough syrup. Better to cook with 2.5 tablespoons of sugar and 3 tablespoons of water.

[Lika]

Lika, you tried it all the same !! The beauty!!!! And how did the "granny" get out of shape?

Tell me, do we have a photo of your uniform from Interpekar somewhere on the forum? It seems that all the brown forms were on sale there! What color do you have?

[husky]

husky, yes I tried it, but the quality of the silicone itself is not very good. When I tried with a skewer, with a blunt end, for readiness, she pierced the mold through in one place. At the fold at the top. This shape, in contrast to the brown and yellow ones, is more rigid and the bottom, which is the top of the turrets, turned brown, as if the silicone had been burnt (it was taken by Interpecar).

And the "granny" flew out of there with a bang !!!! She is not afraid of any squiggles. I soaked it in the same place and soaked it, took it out when it cooled down completely after an hour somewhere.

Lika Delicious!!!! Tell me, do we have a photo of your uniform from Interpekar somewhere on the forum? All the brown forms were on sale there! What color do you have?

Probably in the topic about silicone things, I have it in blue

Yesterday I baked Babu, because I finally bought a mold! I kneaded the dough with a mixer, it turned out not rare, as everyone here writes, but thick, but not a bun, of course! I put it on the table and covered it with a napkin. It stood, stood ... my patience ran out and I put it in the microwave, preheated to 75 degrees. It was then that it came up !!!! Then I added raisins (soaked it as soon as I started making the dough in cognac, then dried it and sprinkled it with flour), put it in a mold and again, heating the microwave to 75 degrees, set it to come up). It came up very quickly and well. Then I sent it to a preheated oven (up to 200 degrees). I checked the readiness with a probe, it showed 90 degrees. I don’t know how much it should have shown so that the woman was ready, but for some reason I decided that it was 90. The top (or rather the bottom) of the grandmother got a little baked (I like light baked goods more) and a dome was formed, which I cut off slightly, making the horizon and right on the porous inside began to pour syrup with brandy, very well soaked! Then I turned it over on the dish and began to lubricate the top with a silicone brush. It was absorbed well. But when I sprinkled the sah. powder, powder melted in many places.I read about a fondant that you can pour over a grandma, but the link that was given did not open for some reason.
Thank you very much to the AUTHOR for the recipe !!!!!! I really liked and all mine! Already took "thank you"!
I forgot to write that this recipe can really be used for baking pies, this is exactly what he reminded me!