Rum Baba
An irresistible rum-soaked treat to go with your coffee! A rum baba glazed in sugar fondant is something special. These little yeast cakes have a moist, tender crumb and are perfect with tea or coffee — made the classic way, just like the ones you remember from childhood.
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Rum Baba
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
3 g
Fats 16 %
7 g
Carbohydrates 78 %
35 g
217 kcal
GI:
0
/
6
/
94
- Put the raisins in a small bowl, pour the rum over them, and let them plump up for 3 hours. Put the yeast in a bowl, add warm water, then the salt and sugar, stir, and let it sit for about 10 minutes. Into a large bowl for kneading, sift the flour, crack in the eggs, pour in the yeast mixture, and add the softened margarine. Knead the dough. It shouldn't be stiff — just the opposite, it'll be sticky. Knead it to a smooth, elastic state, about 40 minutes (don't add any flour while kneading!). You can knead by hand, with a food processor, or in a bread machine. The dough is ready when it starts to come away from your hands and stretches without tearing. Cover with a kitchen towel and let it rise for 40–45 minutes. Lift the raisins out of the rum, work them into the dough, and let it rest again for half an hour. Then spoon the dough into greased molds, filling each about 1/3 full. Let rise for 15 minutes. Preheat the oven to 350°F (180°C) and bake the cakes for half an hour. Turn the baked cakes out of the molds and prick each one all over with a toothpick. While they cool, make the soaking syrup: stir together water and sugar and boil for a couple of minutes; pour the rum into the slightly cooled syrup. Dip each cake in the syrup so it soaks up plenty. Now make the sugar fondant: boil the sugar with water, bring to a boil, lower the heat, and cook until done. Test it for the soft-ball stage (drop a little syrup into cold water; if it forms a soft ball, it's ready); stir the citric acid into the finished syrup; cool it down by setting the pan in a bowl of cold water and stirring constantly. The mixture will first thin out, then turn white, and only then begin to thicken — that's how you know the fondant is ready. Spoon the fondant over each cake, let it set, and treat your friends!
Caloric content of the products possible in the composition of the dish
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Table margarine - 720 kcal/100g
- Cream margarine - 720 kcal/100g
- Milk margarine - 743 kcal/100g
- Low-fat margarine - 384 kcal/100g
- Margarine sandwich - 688 kcal/100g
- Margarine for baking - 675 kcal/100g
- Margarine dietary - 366 kcal/100g
- Margarine bold 40% - 415 kcal/100g
- Margarine - 720 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Rum - 75 kcal/100g
- Vegetable oil - 873 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
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