Rum woman according to GOST

Pour the raisins into a small bowl, pour it with rum and leave to swell for 3 hours.

Put the yeast in a bowl, pour warm water, add salt and sugar, mix and leave for a while (about 10 minutes).

In a large bowl in which we will knead the dough, sift flour, beat eggs, pour in the yeast mixture, spread softened margarine. Knead the dough. It should not be tight, but on the contrary - it has a sticky consistency.

Knead the dough to an elastic state for about 40 minutes (flour is not added during kneading!) You can knead the dough with your hands or with a food processor, bread maker. When the dough starts to peel off from the hands and stretch without breaking at the same time, it is ready. We leave the dough to fit under a napkin for 40-45 minutes.

Extract the raisins from the rum, put it into the dough, leave it again for half an hour.

Then we spread the dough into the greased molds, filling them with about 1/3 of the total volume. We leave it to approach for 15 minutes.

Preheat the oven to 180 degrees and send the cupcakes to bake for half an hour.
We remove the finished cupcakes from the molds and pierce each one with a toothpick.

While the cupcakes are cooling, we cook the syrup:
- mix water with sugar, boil for a couple of minutes;
- pour rum into the slightly cooled syrup.

We dip each cupcake in syrup so that they are well soaked.

Let's make sugar fudge:
- cook sugar with water, bring to a boil, turn down the gas, boil until ready. We check the readiness before testing for a soft ball (we drip syrup into cold water, if the drop turns into a soft ball, the syrup is ready);
- add citric acid to the finished syrup;
- cool down by putting a container with fudge in a bowl with cold water, stirring continuously. First, the mass will thin out, then it will turn white and only after that it will begin to thicken, which will indicate the readiness of the fudge.

We pour fudge on each cupcake, let it freeze and treat our friends!