Baba Rum "Winter Palace"

[Nasiata]

Nasiata,
Thank you)) I baked it yesterday. Delicious baba turned out!

The truth is great, I think not to bother for Easter and bake it (y) instead of Easter cake! Everyone will like it

Indeed, it turns out a wonderful huge Easter cake or many small ones. I baked in a slow cooker (I previously posted a report), it turns out a gorgeous huge Easter cake in a 5-liter bowl. To take on a visit is the very thing

Thanks again for the recipe. I wanted so much yesterday. I baked it in a bread maker, he got out of my bucket, the roof fell through, I had to reduce the portion. But, this did not affect the taste, delicious, wet, I eat and bastard the second day. Thank you!

It's really a bit too much for a bread machine, but there is Elena Bo's recipe adapted for her on the same page (first), just below, it turns out a little denser there

I'm just getting ready for the Winter Palace. I want to bake for Easter in Nordic form. Scary truth

Do not be afraid, it is not scary)) And do not be intimidated by the liquid dough

I'm just getting ready for the Winter Palace. I want to bake for Easter in Nordic form. Scary truth

No need to be afraid! The recipe is wonderful, tested many times! And in Nordic it turns out for one or two !!!

Thanks for your support girls
If everything goes well, I'll unsubscribe later.

[Natus]

flour 2 tbsp. (375 g)

Natus, and what glasses are used to measure flour?

It is clearly fixed in my head 1 glass of 250 ml. = 160 gr. flour ...

But since I do not like lovers forgive me recipes in glasses, spoons and others like them, then I just measure out 375 gr. ...

[Natus]

Natus, and what glasses are used to measure flour?

It is clearly fixed in my head 1 glass of 250 ml. = 160 gr. flour ...

But since I do not like lovers forgive me recipes in glasses, spoons and others like them, then I just measure out 375 gr. ...

Innochka, I'm sorry it's late, I measure them with baker's glasses) .. apparently with a hill. Although I have been pouring it by the eye for a long time. Now I will lay the pasks

Need a tip from a friend. In general, I baked it today and then got distracted and didn't pour it with syrup. Is it possible to fill in a cooled woman or is it already, she died so she died

[Giraffe]

Giraffe, I love this pastry so much that sometimes I don't water it with anything at all, just powdered sugar on top.
Pouring on syrup is to directly bring to "mind", that is, a full-fledged baba, and not just a bun. You can decorate it with icing and you will have a wonderful cake!
In short, experiment, don't be afraid!

[Giraffe]

Giraffe, Tanya, I baked it many times overnight, and in the morning I poured it completely cooled down with syrup. Just don't forget to pierce. This woman is always delicious)

And I read somewhere about the production of women on an industrial scale. So, first, after baking, they are kept on wooden shelves for almost several days (like they ripen), and then they are immersed in syrup until the middle and kept in it until it is absorbed.
This year I also decided to bake a woman as a cake. Now the guard has finished baking, I will put it on the grate for the night, and in the syrup in the morning. And she herself to work.
I'll be back and see what happens

So I will drown with a clear conscience.

I also want to try it as a cake according to this recipe in small paper forms to bake. How much dough should you put in the mold? How long does it take to rise?

So I will drown with a clear conscience.

Tanya, it's better to just eat it and not hesitate, and then drink it down with syrup ... rum

I also want to try it as a cake according to this recipe in small paper forms to bake.How much dough should you put in the mold? How long does it take to rise?

In small ones, you can dry out and will be dryish, you will not pour cakes. I use less than half of the form. Already baked
Only the dough is a little thicker, I like Easter cake with a "thick" taste

[Albina]

Albina, according to the rules, you need to lay the test for a third of the volume of the form.
I think it works here too.
One but. No matter how much it baked, this dough does not rise with a hat, but rises with a flat surface, that is, the top turns out to be flat.
This naturally does not affect the taste, but it is probably better to bake in such a way that then turn the cake over. Like the author of the recipe in the picture.
The dough, due to its semi-liquid consistency, fills complex forms well.

Oh, Natalia has already answered

you won't pour cakes

I flooded
Walk so walk!
Albina, before baking, the dough rose for about 30 minutes. Even less.

I put half of yeast

I flooded
Walk so walk!

I put half of yeast

There is also more flour, so it will not be such an airy product, who loves Easter cakes (paski) is heavier

[Natalia]

Natalia, thank you so much for the recipe! Rescued! When I screwed up my cakes differently, I got upset, although my family calmed me down and said that they would eat everything. there was discontent inside. For many years now I have been trying to please my husband and mother-in-law and bake a good Easter cake for Easter. It turned out only once, Royal bummer in a bread machine. I couldn't get a more normal cake. All in frustration .... And on Friday I read the topic and decided, I was, I was not put a woman according to the proportions of Elena Bo and without watering. I collected everything in Kenwood, in a bowl, began to knead, kneaded for a long time, kneaded with heating until the dough began to stretch to a mica window, left it to come up, the dough increased three times, I kneaded it, divided it into two parts about 450 grams each, put it into the oven for proofing, the Easter cakes grew higher than the shape with an even dome. Baked at 160 degrees. The crunch was weightless, delicious, beautiful and smooth! decorated with glaze and served to her own. First of all! I am very pleased! Thank you very much!

And our family fell in love with just such cakes, and we must syrup them. Thanks for the recipe, this is not the first time we bake.

Girls! : Friends: It's great what happened and, most importantly, I liked it! I made a roll with poppy seeds from this dough, it turned out delicious incredibly ... especially when I poured chocolate

[Celestine]

Celestine, here you are
Tell me how you wrapped such a sticky dough stretching in all directions with thin threads in a roll?

[Celestine]

Celestine, here you are
Tell me how you wrapped such a sticky dough stretching in all directions with thin threads in a roll?

Reporting! Write down ...: mail1: I add more flour, until a very soft bun

Thank you! Chief, you got it!

[Celestine]

Celestine, I have a big, big THANK YOU for this harmonious and delicious recipe! Baked a rum woman for the first time. I chose your recipe from all over the Internet and I was right! The dough, yes, liquid. Because of this, the grandma is airy!
Kneading and 1st rise in HP, second rise and baking in mult. Even without an oven. The cartoon baked everything right!
PS. Soaked the hot grandmother with hot syrup, without removing it from the mold. All the syrup leaked at once. Everything was distributed and absorbed very well! She took it out after an hour, cooled down.

How delicious I also wanted to bake

[Celestine]

Celestine, Thank you! I will now bake cakes for Easter according to this recipe! It's fast and delicious. Mine will like these cakes. Recipe bookmarked!

We have this rum-baba again today! In the country. For the whole family. Chocolate fondant. Impregnation with herbal balm and honey.) Thank you!

Oh, yes, yesterday I also baked half a portion in a bread machine. Pouring with cognac.

[Chamomile1]

Chamomile1, does the bread maker normally bake such a batter? This is a good idea, otherwise I had to bake in the country oven with two small grandmas, but I want one big one. And in HP I was afraid.
Ps. Oh, I get it. The key, probably, was baking half a portion ... Yes?

Ps. Oh, I get it. The key, probably, was baking half a portion ... Yes?

Yes, exactly half a serving. You can 2/3, but I was too lazy to count.

Girls, in a slow cooker, she also bakes well.

Why cut it like that? 400 g of flour is so little, because of sugar, such an amount can burn well and dry out if you bake in a bread maker.

[Celestine]

Celestine, Yes? Do you think you can not cut the amount? Perhaps I'll take a chance - I'll try to bake a whole portion in HP.
Tanya-Fanya, my photos above - I baked it in the cartoon. But at the dacha the cartoon is different - it doesn't bake. Therefore, I conjure - a tabletop oven and now, in HP I want to try.

I baked a whole portion in my bread maker (max. 1 kg.) She ran away from me. Yes, and so much to me. Half, just comfortable. Better to bake fresh again.

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.

I don't have a bread maker. I will make the dough in the mixer bowl. Then leave the dough in the bowl until it rises, right?
And do you move it again before placing it in the baking dish?

[Marina22]

Marina22, we do with this dough in the same way as with any other yeast dough. Kneaded. Proofing. Lowered, kneaded. Proofing again.
It means that in your bowl, covered with a film, it will stand, it will rise not less than 2 times.
You will pass this wonderful tender bubbly dough on the table, lightly powdered with flour. Lower the dough. Stir in raisins.
Rinse the raisins in advance, pour boiling water over them, rinse them. Dump onto a paper towel and pat dry. Then put the raisins in a plate and sprinkle with flour, roll in it.
Let's go back to the test. We lowered the dough, mixed in the raisins, collected the dough in a ball. And we lay out either in molds, or in one large form.
Pay attention to the shapes, they should be very deep with high sides. The dough grows like crazy. For the first time in a multicooker, this dough knocked out the lid during baking! Here the roar was oooo
Place the dough at 1/3 of the mold height. We tighten the film and let it rise again. It is important! Then we bake (removing the film of course) and it will rise.

Happy baking!
P / s: syrup-syrup is a must! Generously! And make holes for impregnation, as the author writes in the recipe. Mmmm, yummy 😋

[Tanya-Fanya]

Tanya-Fanya, Tanya, thank you very much for such a detailed MK. This is exactly what I need. Since I am very "advanced" in working with yeast dough
I'll bake in paper muffin tins. And they are already in the usual metal form for muffins.
This means one third. Well, otherwise I would put at least half
And now in the mold, how much should the dough rise before baking?
A syrup already cooled down or hot?
Should the syrup be already cooled down?
Sorry for the silly questions. I just want it to work the first time.
PS To me on you.

[Marina22]

Marina22, Marinochka!
I'm not a pro, but the explosion from the grandmother who grew up in the process of baking in a 5-liter multicooker bowl is well remembered by the whole family! Scared in earnest. Therefore, muffin molds give me great doubts. If only they are as high as a 200 ml cup of water, then of course, put a ball of dough on 1/3 and it will have a place to grow.
Otherwise, as a result, there will be mushrooms in the muffin mold, and not the kegs we are used to. This is just in case, so that you understand the final look of the product.

About paper inserts. Recently I bought unsuccessful ones, biscuit muffins stuck to them. Therefore, if you are not sure of yours, then I suggest thinly lightly grease them with any odorless vegetable oil.In general, I wondered why we need these paper inserts here? We put the balls of dough in a metal mold, the sides of the pasterns will bake well and fried in it, and we will fill them with syrup right on hot, without removing them from the molds. And then what will happen to the paper? Will it get wet?
Marina, think, think, I do not know the quality of your paper inserts. And in order not to reinvent the wheel, for the sake of achieving a high result (we are all excellent pupils here 😂😂😂), I propose to scroll diagonally through this topic. Subtleties have already been discussed here many times.

There, with Tselistina the author, on page 29, we discussed the intricacies of yeast laying, for example.

The topic was discussed. Someone makes Baba "injections" with a syringe. I liked the advice: put Baba on his head, make holes in the bottom. I did it on the sides, because my crust is thick. A little syrup was poured into these holes. She let it stand "upside down" to soak it, then turned it upside down and covered it with glaze.

And lately I've been making a lot of BABs in muffin tins and don't soak them in anything. Such a delicate pastry that she does not need impregnation :-) Terribly delicious!

[Tanya-Fanya]

Tanya-Fanya, Tanechka, I thought to bake in paper molds, because there are a lot of them. And the metal mold is only for 8 pieces.
If they are sintered in a metal form and soaked in it, then they should probably be left to soak in it.
But what about the rest?
I also have silicone ones, there are 12 of them. Maybe then in them?
I'm going to make dough
Made the dough. Stands under the film, bubbles. It's interesting. What smell

[Marina22]

Marina22, oh, Marinochka, late I was able to come in. I hope everything turned out great ?! I look forward to impressions tomorrow- :)

[Tanya-Fanya]

Tanya-Fanya, Tanechka, everything worked out. Thanks a lot for your help.
The only thing, I probably out of fear, still put less than one third of the dough in the molds. Or it didn't rise so much. Something I didn't quite understand
But deliciously like
And how I used to live without this woman

[Marina22]

Marina22, cool!!! Joyful and delicious!

Marinochka, it's impossible to part with this recipe. You can play with fillings such as raisins or various candied fruits and different buns come out. They are good even without syrup, and so dry they can be frozen for future use.
As I expected, you have very small molds, so there is very little dough and there is nowhere to grow. In the lower right corner of the table, you have deeper tins, such as small cups, you can build them up with baking paper.
Once again, congratulations on a successful delicious pastry!

[Tanya-Fanya]

Tanya-Fanya, thanks, Tanyush
These are silicone ikea molds that look like cups. They really turned out to be the cutest.
Looks like we're hooked on this baba rum. As if now not to disperse in breadth. It is impossible to stop.
Thank you very much for the advice to increase the height of the molds with paper. I will definitely try.

So I was honored to bake a rum woman, take the report.


The glaze turned out to be watery and glass down.

Girls, give advice where a woman does better in the oven or slow cooker? After all, many, for sure, baked both there and there.
I have a mv Panasonic 18, and she, as you know, is famous for successful baking. But in the oven it still turns out more baked, or something, with a ruddy crust. Dilem.



Without waiting for an answer, I baked it all the same in a slow cooker. You could, of course, still hold it on the proofer, it would have been the entire height of the bowl, and so 10 centimeters. I was afraid that when baking, the dough would increase, but no, as far as it approached, it remained so.

I will saturate with this when it cools down:

[Silyavka]

Girls! How much beauty has been baked!
Is this a warm-up before Easter? -;)

Silyavka, Cool frosting! You need to make more holes so that the glaze gets inside Baba.

optimisthow is your impregnation? Did you like it?

[Tatyana]

Tatyana,

the glaze got inside Baba

The glaze was supposed to remain on top, but I messed up with the glaze and it turned out to be liquid, by the morning it was all absorbed into the woman.