Baba Rum "Winter Palace"

[Syrup:]

Baba Rum "Winter Palace"

Category: Bakery products

Ingredients
DOUGH:
flour	2 tbsp. (375 g)
dry yeast	2.5 tsp
warm milk	0.5 tbsp.
butter	125 g
sugar	5 tbsp. l.
salt	0.5 tsp
eggs	4 things
some lemon or vanilla zest
SYRUP:
water	200 g
sugar	100 g
rum (I had cognac)	2-4 st. l.

Cooking method

• Today I found a woman's recipe for Cook-tok, changed it a little and brought it to your court.
• Pour everything into the oven, "Pizza" mode, who is more comfortable - "Dough"
• as soon as it has risen, put it in a mold (the dough is liquid, like a cake from Elena Bo). Cover with a towel and let rise.
• Put in preheated to 180⁰From the oven for 30-45 minutes, depending on the oven. I checked with a splinter and for color.
• After taking out - after 10 minutes shake out of the mold and pour over with syrup
• Syrup:
• Boil sugar with water (5 minutes) and pour in alcohol - this will pour over the grandmother.
• 

Sabarina with chic inspired by Hans Ovand (prona recipe) (Husky)

Rum baba (according to GOST) (julifera)

Celestina thanks for the recipe. Yesterday I already did it, but I didn't take a picture, it was too late and I overcooked it a little (I have it brown and the crust turned out to be thick) and because of this, I think so, it was badly soaked and another question of Celestine, when you poured it and left it in liquid which glass down or put on another plate? I put it on another plate, but I think I shouldn't have done it. I liked the baba very much, I think I will make it often with a tasty dough, and another plus is that it is very simple to make it without problems. Sorry for writing everything so messy.

I watered in a plate, left it there, everything that dared to flow out, after a while went back, I just remember that the purchased grandmothers are wet from below

Celestina, what a great woman.
I will definitely do it on the weekend, and now I want this form

Shl. what about emoticons, I can't express the feelings that overwhelm me, and I can't highlight anything either

If you are in Moscow, then there should be no problems getting such a uniform, you, like in Greece, have everything
I wish these same feelings remained after trying baked goods.

Celestina, I only later remembered that when you eat babu's rum from the top, it is dry, and from the bottom, on the contrary, wet, well, I will leave nothing in syrup next time.

Baked Baba, but she's African American.
When kneading, my dough was very liquid, I had to use a spatula to interfere with the flour. I decided to add a bag of pudding there, but since it was only chocolate, I got what I got.
By weight - air. Now worth soaking. Watered hot, hot impregnation.

Here is my baba

I didn't really like the chocolate flavor, although the homemade ones approved. Next time I will make it white, with the addition of zest and more impregnation and sourness. And pour icing on top.

And from me many thanks for the recipe. This "Rum Babka" is very tasty. Only in the evening we didn’t eat it all, and by morning the impregnation had dried up ...

And I close a plastic lid for the microwave and nothing dries, I adapted it for baking

Tell me who baked this recipe. My eggs were large and I took only 3, the rest is prescription. But the dough turned out to be very liquid, even the flour in the corners did not interfere, and the mixer squished in the liquid dough, like on pancakes. I could not look at it and added a decent amount of flour. The dough turned out to be about like on a cake from Elena Bo. The result is beautiful and deliciously smelling, now soaked and cooling down.But what should be the final dough? Should it really flow straight? And then I'm in doubt, what if the result will be quite tasty with a completely liquid dough? Although, I think that with such impregnation, ordinary white bread will seem like a cake Thanks for the idea

And Celestine's form is really stunned!

Sofim,
I just baked a baba rum. She also laid 3 eggs, maybe they are huge - extra, 375g of flour and everything else according to the recipe. During kneading, I helped with a wooden spoon, because it only interfered in the center. She resisted adding no flour, although the dough really was like for pancakes. But Celestina warned that the dough was liquid enough - that stopped me. Mode - dough, at the signal with a spoon, put the dough into silicone muffin tins and a rose shape. It was baked in 25 minutes at t 220. baked in the microwave. The result is amazing! The most delicate dough, I never did it. I also added Courvoisier to the syrup! Hence the moral - the recipes of experts - complete trust!
Thanks a lot to Celestine!

Tell me who baked this recipe. My eggs were large and I only took 3, the rest is prescription. But the dough turned out to be very liquid, even the flour in the corners did not interfere, and the mixer squelched in the batter like pancakes. I could not look at it and added a decent amount of flour. The dough turned out to be about like on a cake from Elena Bo.

I had exactly the same effect, and I already wrote the amount of flour with my additives, according to the recipe it was less. The dough turned out, I clarified it, exactly as for Elena's cake, but it is precisely liquid, like for pancakes, well, maybe a little thicker.

Sofim,
I also added Courvoisier to the syrup! Hence the moral - the recipes of experts - complete trust!
Thanks a lot to Celestine!

I can imagine the taste of the impregnation itself. I had Metax (my husband was brought from Greece), so when he found out what I was adding to the syrup, he asked him to cut off the bottom of the grandmother (he was the wettest)

I am reporting. Despite the large amount of flour added, the result is excellent. Very tender, airy dough, melts in the mouth. There really was nothing like it before. And variations with impregnations are generally a field for imagination. Thanks to the author for the recipe!

Tell me, if the dough is liquid enough and right after kneading it is still put into a mold, is it not easier then to knead it with a mixer or a food processor? Why use a bread maker in this recipe if there are difficulties with mixing in it?

In HP, knead and proof, then transfer to a mold, let it come up again and bake.

It also seemed to me that you can use a combine or a mixer, if you do not add flour. And I did the proofing not in HP, but already in the form

Yeast dough loves long-term proofing and kneading several times. This is how the Dough mode is programmed.

Yeast dough loves long-term proofing and kneading several times. This is how the Dough mode is programmed.

Yeast, yes, but Celestina did not point out in vain that this is a very fast rum-baba and even in the very first message it is said that you can do it in Pizza mode, but there the whole process takes only 45 minutes, which means you can knead with a combine and let it stand already in shape.

I also did in the "pizza" mode, as Celestina wrote. It will be necessary to try in the "dough" mode

Put everything into the oven, "Pizza" mode, who is more comfortable - "Dough"
as soon as it rises - put it in shape

Considering this place - as soon as it rises - put it in shape, then all the same it is supposed to first rise to HP.

Considering this place - as soon as it rises - put it in shape, then all the same it is supposed to first rise in HP.

Oh, I didn't notice this place, right away it was in shape and for proofing So I got a very fast woman :) And how delicious it is with martini - try it!

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.

It tastes like baking. Very tasty (y) and magnificent. Can be soaked in syrup.

HP recipe:

Basic mode.

Please tell me what size to expose, medium or small?

Please tell me what size to expose, medium or small?

The size depends on your HP. What size the manufacturer recommends to set at 400 gr. flour? Put it like that.

1 packet vanilla pudding

Elena, what can replace vanilla pudding? I don’t know, or if we sell it and don’t want to look everywhere. Or come up with a recipe without it - it would be great

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

Yesterday and today I baked my grandmother. I have never tried it before and here it is! Of course, I was attracted by the photos of my grandmother, but there was a post and I could not bake her. Yesterday I tried to do it with fear, the comments helped. She laid three large eggs, the rest was according to the recipe, I also made syrup from cherry juice, alcohol was put in what it was - Chinese plum wine. Most of all I was afraid to give my grandmother a drink - she thought she would completely soften and become a dough. They correctly wrote that professionals need to be trusted - nothing bad happened to the grandmother - on the contrary, it turned out to be moderately wet and fragrant, but it was dry at the bottom of the plate - the grandmother, apparently, drank everything. Having experienced a wild delight, I repeated the experiment - I baked the same grandmother, only I added dried cherries instead of zest (ended) to the dough, the grandmother turned out to be wonderful. Today I'm taking her parents, maybe they have ever tried a real grandmother and compare the taste.
For those who doubt the recipe, if there are any left, I will add that the dough was suspiciously liquid in both cases, but I did not add anything. I kneaded pizza in the mode, at the first stage I helped to knead the dough with a spatula, then I left it alone. I poured the dough into a Teflon mold with a hole, put it in the microwave for 30 minutes on convection at 40 degrees (I did it in the microwave, I don't have an oven and put the mold not on a plate, but on a low stand, I noticed that there could be problems with baking if you put it on glass plate - there is not uniform heating, at least in my microwave Samsung 3 in 1) - the dough increased by a factor of 3. Then I heated the microwave to 180 and baked on convection for the first time 45 minutes in the second 30 minutes. Both times the woman turned out to be very tanned, but never burnt anywhere. The taste is wonderful !!!!
Thanks for the recipe !!!!!!

[Elena Bo]

The woman turned out to be delicious.

Hell in HP according to the recipe Elena Bo... I added a little flour, because 3 eggs were weighing more than 150 grams. The dough turned out to be liquid and probably, therefore, it immediately rose somehow slowly, I already thought that there would be a sweet pancake, and then it flooded ... It turned out above the edge of the bucket.

Thanks for the recipe and adaptation to HP.

Everything that more or less decently could be photographed was taken with a child student. And this is a photo from the phone.

What this woman is delicious, I recommend to everyone. Beat the dough with a mixer, then let it rise. Then she put it in the uniform and let it rise again. Baked at 180g for about 35 minutes. The dough grows very much in volume, it began to flow out of the mold when baking. The watering was without alcohol, but it still came out very tasty. Thanks for the recipe.

And here is my "Rum Baba" from the multicooker:





Only the "woman" I got more "cognac" than "rum", because impregnation: sugar syrup + cognac + lemon juice.
The dough was kneaded in the KhP-mode "Sweet bread". Before the last proofing (right after kneading), the dough was moved to the MV saucepan, turned on "Heating" for 20 minutes, then switched off the MV and left the dough to come up. The total proving time in the MV-60 minutes (20 minutes on the "Heating", also included in the total time).
Baking in MV 65 + 20 minutes.After 65 minutes of baking, the "baba" was ready (checked with a wooden stick), and added 20 minutes to heighten the blush.

Girls, and no one tried to add all sorts of goodies, such as prunes, raisins, candied fruits?

[Domovenok]

Domovenok ,
What is a "woman" without sweets? Feel free to add goodies, focusing on your taste. I baked the first woman "without anything", and the second with raisins. Households voted for the one with raisins, and, most importantly, more impregnation, not sparing it!

During the holidays I did not have time to soak, and I was too lazy, so in 2 hours one woman disappeared, I had to put a second one, I made it in a bread maker, the dough turns out incredible, it goes into my mouth itself ... in huge pieces

I got to her. Mixed on "pizza", baked in a ring shape in the oven.
Maybe the scales with my eyes glitched together, maybe the humidity of the house is low, maybe something else - I added water three times ... Immediately - the bun would not have gathered otherwise, then a little more - so that the dough "floated", and after half an hour I found out, that it is not going to swim anywhere - it has splashed well yet ... As a result, the dough still turned out to be not soft enough - I spread it in pieces into the mold ... It rose very well. Impregnation - brown sugar syrup + cognac + dessert wine. Soaked the hot one with hot syrup, turned it over on both sides. the syrup is gone, the baba hasn't settled. I was surprised that it turned out to be not wet, all the syrup soaked somewhere and hid - next time I'll cook a little more. Tasty But raisins are definitely needed, preferably - soaked in alcohol ...

Oh, I forgot to ask: how long should the finished grandmother be soaked?

How long it will be possible not to eat it, let it soak so much))
Do not be afraid of the liquid dough, the more airy it is, the more interesting.

Girls!!!
Pliiiiiiiz, tell the nonsense, HOW TO SOAK RAISIN IN ALCOHOL ??? and then how to calculate the rate of its bookmark?

Baba is the most delicious of what I bake, I really want an alcoholic raisin there)))

Take raisins, how much for baking you need + raisins, how much you eat before it gets into the dough. Go through, rinse, dry. Pour into a cup and pour over brandy / rum / liqueur /.../, stir, leave for an hour or more (I usually put it in the refrigerator overnight). If a lot of alcohol is poured and not all is absorbed, throw it in a colander. I am probably greedy and water a little - the raisins absorb everything. You can roll in flour before adding to the dough - if you usually do this.

It seemed very convenient to impregnate the headstock with a silicone brush, it turned out evenly.

Another my "woman" and again from the multicooker ... This time my "woman" suffered a little when she got "a little" from the MV and dropped it: red: ... I caught it in flight: D ... For the "woman" I soaked dried cherries in cognac for two days (I forgot about it) ... Watering-water + sugar + cognac + lemon juice + grated orange peel.

Drooling ... I also want a grandmother! I love it since childhood.
I just came across, read it and immediately ran ...
HP is already kneading
Tell me, I have no Teflon molds, there is some kind of ancient aluminum with a hole in the middle. Will it go? Do I need to lubricate something (like oil) and will it affect the quality of the grandmother (it will settle there or something) ...

It can be in any form, you need to grease it and sprinkle it with semolina, but you can bake it in a bread maker, it will definitely not stick there)

Baked Baba Rum, it turned out very pretty, one BUT! I poured it as it should and left it until morning, it turned out to be moderately soaked at the bottom, but it was dry on top, but in principle, not very scary, it seemed to me that I did not have enough glaze on top, just not dry like a cake, but something wet. Tell me please!

[Crochet]

Crochet, and how much time did you bake this woman? And did you try the cake in the cartoon? I don’t like it in HP, it burns too much, I don’t like it in the oven either, but I didn’t try it in the cartoon.
I'm still wondering how did your previous woman turn out so rosy from above?

Baked Baba Rum, it turned out very pretty, one BUT! I poured it as it should and left it until morning, it turned out to be moderately soaked at the bottom, but it was dry on top, but in principle, not very scary, it seemed to me that I did not have enough glaze on top, just not dry like a cake, but something wet. Tell me please!

I watered the woman like this: I put it on a dish and poured the syrup on top. Then she turned it over on a barrel and poured it with syrup, which I collected from the bottom, turned it over, etc. It did not take long - the syrup was absorbed directly on the gases.

Then she left the grandmother alone and the syrup was evenly distributed inside.

You can make more syrup, it will be even more delicious.

[Crochet]

Crochet, and how much time did you bake this woman? And did you try the cake in the cartoon? I don’t like it in HP, it burns too much, I don’t like it in the oven either, but I didn’t try it in the cartoon.
I'm still wondering how did your previous woman turn out so rosy from above?

Zubastik,
In the MV I baked 65 minutes + 20 minutes (an additional 20 minutes, just to heighten the "blush" of a woman), and so 65 is quite enough. The cake was also baked, in appearance it is very similar to the "woman", only the dome is more convex. Mine from MV and "baba" and Easter cake are more like ...

Wonderful grandma! Can you please tell me the initial amount of flour in the recipe, I understand that you added flour? I read all the comments, saw that many were embarrassed by the batter, and in the old recipes, up to 12 eggs were taken for 400g of flour, the dough should be "liquid, like on waffles", and those women went up in stoves up to 50cm high! Now I put the dough according to your recipe!)

libra @,
I did not add flour, everything is like in the recipe 420 gr. flour + a bag of vanilla pudding, I bake according to the recipe that Elena Bo recalculated for HP. But the dough that I get is liquid, well, you can’t call it ... Approximately like on cakes. This time, I prepared the syrup 1.5 norms, that is, based on 300 ml. water, otherwise the last time the syrup seemed a little ...
Here's the recipe I used to make:
HP recipe (from Elena Bo):
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.
Only the kneading was done on the "Sweet bread" mode ... And before the last proofing, I transferred the dough to MV.

The thinner the dough is, within reasonable limits, the more airy the final result will be.

[Celestine]

Celestine , thank you for the recipe. Crochet, and thank you for adapting to the multicooker. Has burned several times already. The picking process took too long for me. The last time I poured all the syrup (the amount increased almost 2 times) straight into the multicooker. Soaked in minutes for 3. And immediately turned it over. I was afraid that it would fall apart, but nothing happened. Top with glaze from Elena Bo.

And here is my woman! : wow: Baba is delicious, soaked



For the test I took:
375 g flour
2 tsp yeast
150 ml. kefir diluted with water to the consistency of milk (total 150ml.)
125 gr. butter
5 tbsp. l. Sahara
0.5 tsp salt
4 eggs
a packet of vanillin

The dough turned out to be liquid, it was difficult to knead it with HP, it helped with a spatula and even a sensitive mixer. But the woman turned out to be gentle. Baked in a cartoon for 65 minutes, it seems to me that I don't need more - the bottom will burn. Impregnated, too, right in the cartoon.
Next time I will try to knead everything with a mixer, put it in the Multiu for proofing for 45 minutes, then knead it, proof it for another hour and bake for 65 minutes.

syrup
300 ml. water,
150 gr. Sahara
4 tbsp. l. rum.

It seemed very little syrup, next time I'll take 400 ml. water, 200 gr. sugar and 7 tbsp. l. rum (I have dark Bacardi).

Glaze
100 g dark chocolate,
3 tbsp. l. water,
4 tbsp. l. Sahara
1 tbsp. l. oils.

[Celestine]

Celestine, the recipe is just super! Each of them makes him fit a little, but the essence does not change itself! I climbed into my cookbook for baking, so there women are made on solid eggs, 10 eggs are needed at least for fluffiness.And this recipe is more like cake, only thinner and impregnation is done like a woman's. The reviews were as follows - the taste of childhood, delicious food, etc.
They knew it all in a day almost.

This is my today's "baba", night baking: D ... Wine impregnation (red wine + lemon juice + sugar + water), raisins soaked in cognac, everything else is as always ...

[Celestine !!!]

Celestine !!! Thank you so much for the recipe!

I am a big fan of wet biscuits, so biscuits are resting on the sidelines after such a RomoBaba!

I really wanted to throw a handful of raisins for the first time, but I restrained myself, I thought suddenly it would make the dough heavier. I made a rum impregnation with a double dose of sugar (200 g of water - 200 g of sugar), I thought my son loves sweeter, but it turned out that it was oversweetened even for him
But still yummy
It baked for exactly 30 minutes, first for 190, then for 175, and it was baked for 150, and at the same time we constantly opened the door to get a more beautiful picture.
Absolutely not burned anywhere.
The temperature when taking out the inside of the woman was 95 C, in the already taken out it increased to 97 and gradually went down.

And today I baked this woman in a slow cooker according to the recipe from the first page, It turned out so tall, beautiful I did not try (I am surprised myself), they said that it was delicious, and why, in fact, it should be different, the dough is the same.
The dough is so liquid that it decided to run away (I was making dough in half of the bucket, so there was not enough room for growth) ... it was nice to release the heating elements from the dough under them too

For the sake of interest, I completely made a romobabka on refined sunflower oil.
I was all worried that there would be no that creamy taste, but as it turned out, it turned out much more airy, tender and tastier.

I apologize in advance for the stupidity, but I had a question: do you need 200 grams of water in syrup, or is it 200 ml?

here this accuracy is not at all fundamental, it's syrup, not bread

The last time I made with 300 ml of water - 200 grams of sugar and 8 drops of flavoring ROM - this option was approved by all of my, even my parents.

I apologize in advance for the stupidity, but I had a question: do you need 200 grams of water in syrup, or is it 200 ml?

for water ml and grams are the same))))

for water ml and grams are the same))))

not always, depending on what kind of water someone has

if I take 200 grams of water, it will show 210 ml
but the taste of syrup from these 10 ml will not even change

Here we are!) Thanks for the recipe and ideas! True, I did not get a rum baba, but a vermouth baba, since I added Chinzano to the syrup, and soaked raisins in it. There is no pudding mix, so I added starch and vanillin, as advised here. At first I was afraid that it would not rise, but about 10 minutes before the start of baking, the dough almost came out of the bucket! The woman sprinkled the top with a mixture of powdered sugar, sesame seeds, cardamom and vanillin. In general, the woman was fed up with syrup, and we were fed up with the woman herself))))) Tasty and really simple!

People!
Such beauty and deliciousness!
This is exactly the case when you need to bake, otherwise you will regret it all your life.

Please tell me, no one baked in a small cartoon? Can anyone share a recount of the recipe?