This is a dessert that can turn even everyday life into a holiday - light fluffy yeast dough soaked in syrup, the heady aroma of rum in every bite, a tall shape topped with seductive sugar fudge. It's all baba.

Of course, such baking is not for beginner cooks, since preparing the ingredients and kneading the dough require certain practical skills. But having plunged a little into the history of this dessert, having studied all the cooking standards and the secrets of experienced confectioners, anyone will be able to conquer this confectionery Everest.

Culinary certificate

Rum baba is a dried muffin made from rich yeast dough, soaked in syrup and covered with fudge sugar.

The history of this dessert is associated with the name of the Polish king Stanislaw Leszczynski. According to one version, he dipped a dry Kugeldorf pie with rum and liked the taste of the baked goods in wine so much that he decided to name this dish in honor of his favorite literary character Ali Baba.

The recipe for rum baba was modified to its more familiar form by the French critic and culinary specialist Savarin in the eighteenth century. The French version of this pastry made from rich yeast dough with raisins, soaked in sweet syrup, was named in his honor.

Despite the fact that the baba is more than three centuries old, it continues to remain “a berry again” and has many admirers. The most popular recipe for this dessert remains baking according to GOST standards of the Soviet Union, but there are also original recipes (for example, from Yulia Vysotskaya) worthy of attention.

Recipe for fudge (glaze) for baba

The fondant (or glaze) for coating baba according to GOST standards is prepared from sugar, water and citric acid. Housewives only slightly reduce the amount of ingredients, in proportion to the number of women.

Preparation step by step:

1. Mix sugar with water in a saucepan or saucepan, you need to try very hard so that as few grains of sugar as possible get on the walls of the dish;
2. Place the mixture over high heat. The fudge is cooked only over very high heat so that the syrup does not darken as a result of caramelization of the sugar;
3. Before the syrup boils, use a brush dipped in water to brush off grains of sugar from the walls of the saucepan (pan) and cover with a lid so that drops of condensation wash away all the sugar from the walls;
4. After the mixture has boiled for several minutes, add citric acid and cook further until a drop of syrup rolls into a ball in cold water (test for a soft ball). If you have a kitchen thermometer, then you can do without testing, just the temperature on the thermometer should be 117 degrees Celsius;
5. Cool the finished syrup quickly by placing the saucepan in a deep bowl with cold water and ice;
6. When the temperature drops to 40 degrees, beat the mixture with a hand whisk or wooden spatula. The fondant will thicken and turn white;
7. Cover the finished fudge with cling film and leave to ripen in the refrigerator. Before covering the baba, melt the fudge in the microwave or in a water bath.

Rum baba according to GOST at home

This recipe belongs to the culinary heritage of the Soviet Union; it can be called the golden fund of confectioners of that time. And even though it is now very difficult to find confectionery shops where exactly such women bake, but thanks to the preserved standards - GOST - they can be repeated in your own kitchen.

In the process of preparing this dessert, you will need to prepare its four components (dough dough, dough - the main batch, impregnation and sugar fudge), so it is logical to divide the list of necessary ingredients into four blocks:

Opara:

• 5 g dry fast-acting (instant) yeast;
• 212 g of premium wheat flour;
• 147 g water;

Basic dough batch:

• 82 g melange (chicken egg);
• 105 g crystal sugar;
• 103 g margarine or butter, the main condition is 82% fat;
• 3 g table salt;
• 2-3 drops of vanilla essence;
• 52 g dark raisins;
• 200 g flour;

Impregnation:

• 240 g of drinking water;
• 240 g fine granulated sugar;
• 20 ml of rum (cognac, dessert wine) or 2-3 drops of rum essence for flavoring;

Sugar fudge:

• 500 g sugar;
• 160 g of drinking purified water;
• 5 ml lemon juice.

The process of baking rum baba is a long journey, so you need to be prepared for the fact that you will only be able to enjoy the dessert 48 hours after you start working.

The calorie content of baked goods per 100 g is 283.6 kcal.

Step-by-step algorithm of all actions:

1. First you need to prepare the dough. Since instant yeast is used, the recipe amount should not be dissolved in water, but mixed with dry flour. Then, gradually adding warm water, knead the dough into a soft, sticky dough. Transfer the dough to a bowl greased with vegetable oil and leave in a warm place for 3-4 hours;
   
2. Add loose melange, sugar, vanilla essence, salt and flour to the ripened dough. Knead the resulting dough for 2-3 minutes. Then stir in very soft (but not liquid) butter in portions. The oil must have 82% fat content, as provided by GOST, otherwise its quantity will need to be recalculated;
   
3. Knead the dough carefully using the French technology until it has a homogeneous consistency. To do this, you need to pick up the dough, stretch it, fold it in half, turn it over and repeat all the steps again;
4. Add steamed or soaked raisins to the kneaded dough and place in the refrigerator for 60 minutes. After an hour, mix the mixture for one to two minutes and put it in the cold again for 60-90 minutes;
   
5. After this, divide the finished dough into equal pieces (depending on the volume of the molds). Round each piece, hiding the raisins from the surface so that they do not burn in the oven;
6. Transfer the pieces of dough into molds greased with vegetable oil. The dough should occupy 1/3 of the total volume of the mold. Leave the dough in the molds until it doubles in volume. This will take approximately 90 minutes;
   
7. Before baking, very carefully so that the pieces do not settle, brush them with beaten egg. The temperature and time standards for baking according to GOST are respectively 210 degrees and 45 minutes, but you still need to focus on the appearance and the dry splinter test;
8. The finished baba must first be cooled a little in the molds, and then taken out and allowed to cool completely. After cooling, turn the babas over with the narrow side up and cover for 4-8 hours (can be left overnight);
9. For impregnation, cook syrup from sugar and the same amount of water. When the sugar is completely dissolved and the mixture boils for 2-3 minutes, remove the impregnation from the heat, add fragrance and cool until warm;
   
10. Pierce each baba on the narrow side in several places with a toothpick and dip in warm syrup for 10 seconds. Then remove and turn the narrow side up;
    
11. For fudge, mix sugar with water and cook over high heat until absolutely every sugar crystal is completely dissolved. To prevent sugar from remaining on the walls, you need to brush it off with a brush dipped in water, and then boil the syrup with a lid for 2-3 minutes so that the remaining crystals are washed away by condensation. Then add lemon juice and cook for another 5 minutes. Cool the finished fudge in a container with cold water and beat until white with a wooden spatula;
12. Glaze the soaked babas with sugar fudge. After the glaze has set, the rum women are ready.
    

Baking option from Yulia Vysotskaya

Baking rum baba according to the recipe from Yulia Vysotskaya is not such a long and labor-intensive process as according to GOST, but the finished baked goods with their rich citrus aroma thanks to Limoncello liqueur and coarsely grated lemon zest have won more than one heart of a lover of this dessert.

For the yeast dough of the rum baba base you need to take:

• 10 chicken eggs;
• 45 g crystal sugar;
• 210 g butter;
• 14 g dry yeast;
• 10 ml vanilla extract;
• 60 ml Limoncello liqueur;
• 3 g table salt;
• 600 g flour.

For citrus syrup-impregnation:

• 1500 ml of drinking water;
• 300 g sugar;
• zest of one lemon;
• zest of one orange.

To bake rum baba soaked in syrup with a citrus aroma it will take not two days, as according to GOST, but only 2 hours.

The calorie content of the dessert is 280.3 kcal/100 g.

Step-by-step recipe for baba from Yulia Vysotskaya:

1. Melt the butter and set aside to cool slightly;
2. Combine salt and flour, mix well;
3. Dissolve the yeast in 60 ml of warm water with a pinch of sugar (5 g) and let it activate;
4. Beat the eggs with the remaining sugar with a mixer at high speed;
5. Reduce speed, add vanilla extract and liquid butter;
6. Replace the whisk on the mixer (food processor) with the dough attachment and continue kneading, adding half the amount of flour mixed with the dough;
7. When the mass becomes homogeneous, pour in the active yeast, stir and add the remaining half of the amount of flour;
8. Cover the bowl with the dough with a towel soaked in hot water and leave for 20 minutes;
9. After 20 minutes, transfer the dough into a greased cake pan and let it rest again for 20 minutes under a wet hot towel;
10. Bake the rum baba for about an hour in a hot oven. Transfer the finished baked goods into a deep bowl and cool completely;
11. For impregnation, cook syrup from water, sugar, coarsely grated lemon and orange zest. The sugar should be completely dissolved;
12. Pour the finished cooled baba with strained syrup and Limoncello liqueur. Since the woman will only take the amount of syrup she needs, the deep mold will keep the excess syrup in her.

The amount of time required to prepare the dough depends on many factors: the temperature of the room where it stands, the activity of the yeast, the temperature of the water in which the dough was kneaded, the quality of the flour, etc. But with all this, it is quite easy to determine its readiness without focusing on time. The dough is ready when its center begins to fall.

For the baba, the process of kneading the dough is of great importance. It will help the gluten become as elastic as possible, which will fix the pores of the dough and help the baked goods not to deform. Therefore, for the first 10 minutes the dough needs to be kneaded with a mixer with dough attachments, and when the mass becomes thick, knead for another 10 minutes with your hands.

You can make the taste of the finished products more rum-rich if you soak the raisins overnight (8-12 hours) in rum. For this dessert, it is better to give preference to dark varieties of rum that have been aged for more than three years in charred oak barrels.

.
For sourdough
Dissolve 1 teaspoon of sugar and salt in warm milk (38 degrees), add yeast and stir well until the yeast is completely dissolved.
Gradually add 1.5-2 cups of flour and stir well. The dough should have the consistency of pancakes.
Place the resulting dough in a warm place without drafts for 40-60 minutes, until the dough rises and increases in volume by 2-2.5 times.
The dough will be ready when it has increased in volume several times and then begins to fall off.

Advice. It is very convenient to place the dough for approach in the oven. It needs to be slightly (!) heated for 1 minute at the lowest temperature (I set the temperature to 40-50 degrees); it shouldn’t be hot inside the oven, but only a little warm (the yeast dough won’t be able to rise due to hot air).

While the dough is rising, you can prepare the baked goods.
Melt the butter and cool. Combine butter and vegetable oil.
Break the eggs, separating the yolks from the whites (whites are added to the dough last).
Grind the yolks with sugar.

In the photo: suitable dough, yolks mashed with sugar,
melted butter and whipped egg whites

Add the yolks, mashed with sugar, into the suitable dough and mix the dough well.
Then add melted butter and vegetable oil. Add 1 tablespoon of cognac to the dough.
Mix the dough well again until smooth.
Lastly, add the whipped whites and gently mix the dough.
Gradually add sifted flour and knead into a soft dough.
Place the dough on a floured table and knead with your hands for about 20 minutes until it becomes soft and elastic and easily comes off your hands.
Transfer the kneaded dough into a large bowl and place in a warm place for 1.5-2 hours - the dough should increase in volume several times.

The risen dough needs to be kneaded a little with your hands on the table, about 2-3 minutes.

Ready dough for rum baba.

Roll the dough into a thick rope.
Cut the rope into small pieces and roll the pieces of dough into balls.

Advice. In order to roll a piece of dough into a ball, you need not just roll a round ball between your palms, but proceed as follows: slightly flatten a piece of dough into a flat cake with your hands, then bend the edges of the flat cake to the very center of the flat cake - thus bend all the edges of the flat cake inward, towards middle.
The seam formed in the center of the cake is called a “lock”. The resulting balls must be placed “lock” down.

Grease baking pans (corrugated) with oil, place the prepared balls, “lock” side down, and place the molds in a warm place so that the dough rises a little. Forms should be filled with dough no more than 1/3 of the height.

When the dough has risen 3/4 of the way, place the molds with the dough in the oven, heated to 180? C and bake for about 30 minutes.
You can check readiness with a wooden stick.

Remove the finished “babas” from the oven and cool without removing them from the molds.

Then shake the mold slightly, carefully remove the “babas” from the mold and place their wide part on a wooden surface or a clean towel.
Soak the finished babas for 6 to 12 hours, depending on the size, in a saucepan, closed with a lid or in a plastic bag.
Then pierce each “baba” with a wooden stick to the middle, from the narrow end and dip the narrow end into warm syrup for 10-12 seconds.

After soaking (with syrup), place the babas with the narrow part up so that the syrup penetrates into all the pores.

Ready-to-glaze "women" sugar lipstick.
To do this, lower the narrow end of the baba into the lipstick heated to 40-45 degrees, and when removing it from the lipstick, lift and lower the “baba” 3-4 times with your hand to reduce smudges (you can glaze the baba with a teaspoon or pastry brush).

Many people dream about that rum baba that was sold back in Soviet times - aromatic, juicy and incredibly tasty. I must say that preparing rum baba according to the GOST recipe is quite long and tedious, but such sacrifices are not necessary, because everything can be done much faster and easier. I offer a quick recipe for rum baba, which will allow you to prepare an incredibly tasty treat from childhood in no time. Moreover, the taste of rum baba, prepared using fast technology, is practically no different from the old classic.

Ingredients:

• dough:
• 150 ml. milk or water
• 1 tbsp. Sahara
• 1 tbsp. flour
• 25 gr. pressed yeast or 9 gr. dry
• yeast dough
• 1 egg + 1 yolk
• 100 gr. Sahara
• 2.5 cups flour (400 gr.)
• 100 gr. butter
• 1 tsp vanilla sugar
• pinch of salt
• 50 gr. raisins (optional)
• impregnation:
• 200 ml. water
• 100 gr. Sahara
• 2 tbsp. Roma (optional)
• icing:
• 250 gr. powdered sugar

Yeast dough for rum baba

• We will prepare sponge dough for our woman, but don’t let the word “dough” scare you. No, you don’t have to watch the dough all evening, we’ll make everything much faster and easier.
• First, let's make a liquid dough that fits literally before our eyes. So, pour 150 ml into a large bowl. warm milk or water. The temperature of the liquid should be no higher than 40°C, slightly warmer to the touch than body temperature.

• Add a tablespoon of sugar.

• Add a tablespoon of flour. Mix. We got just the ideal nutrient medium for yeast - warm, loose, and even with sugar and flour - a real paradise for yeast)))))

• Now add either dry or compressed yeast. Pre-knead the pressed ones with your hands.

• Mix everything and put the dough in a warm place for 30 minutes.

• From such deliciousness, the yeast quickly wakes up and begins to divide intensively, increasing in volume.
• Important!!! The temperature of the dough should not exceed 45ºС, otherwise the yeast will cook, and you can forget about delicious, melt-in-your-mouth rum baba.
• After half an hour, the dough rises several times.

• Add beaten eggs to the suitable dough (1 egg + 1 yolk). We first take the eggs out of the refrigerator so that they warm up - cold ingredients will slow down the fermentation of the yeast, but we don’t need this, because we want to prepare the rum baba quickly.

• Add half a glass of sugar (100 g).

• Put 2 cups of flour (160 grams of flour fits into one 250 ml glass, pour in a small heap).

• Mix the dough.

• But that's not all, you should add butter into the dough. We put the butter out of the refrigerator in advance so that it warms up to room temperature (regular butter, not melted butter).

• Add butter in parts, knead with your hand directly in the bowl. At first, the oil is difficult to incorporate, but then the dough begins to absorb the oil better.
• Knead the dough, pulling it up, for 10-15 minutes to properly saturate it with oxygen. As you knead, the dough changes in structure, becomes more elastic, and stretches easily))))

• And finally, add raisins to the dough. If the raisins are dry, then first soak them in water or cognac, then carefully drain the liquid. If the raisins are soft, then you can immediately add them to the dough.

• Cover the yeast dough with a napkin and place in a warm place for an hour and a half.

• If everything was done correctly (good yeast was used + the heat was maintained), then in an hour and a half the dough will increase in volume three to four times.

• By the way, when you begin to remove the finished yeast dough from the vessel, you can clearly see that the dough literally consists of “threads” and air cavities.


Rum baba - preparation

• So, place the finished dough on a work surface sprinkled with flour. Lightly roll the dough in flour and form into a flat cake. The dough turns out loose, much softer and airier than for Easter cakes or yeast pies.

• Grease the molds with vegetable oil and place a piece of dough in each mold. The dough should fill 1/3 of the mold. Lightly press a piece of dough to form a more or less flat surface. If you just form a ball and put it in the mold, then during baking a tall round cap will rise, but for rum women you don’t need such a cool cap.
• Fill all the molds in the same way, and then put them in a warm place for 30 minutes so that the dough rises again. This stage is called proofing the dough, it is very important, so we don’t skip it.

• When the women grow up, place the baking sheet with the molds in a well-heated oven (turn it on in advance). Place the baking sheet in the center of the oven to avoid burning the rum baba on top or bottom.
• We bake our buns (or cupcakes) at 180°C. Baking time depends on the size of the buns and the type of oven, approximately 20-25 minutes.

• Remove the finished baked goods from the oven, let them cool slightly, and then carefully remove them from the molds. Turn the baked cupcakes over with the wide side down and leave to cool.

Rum impregnation

• I must say that up to this point we were simply preparing airy yeast buns in the form of small muffins, but this bun will turn into rum baba only after soaking in sugar syrup. Prepare the syrup as usual: pour water, add sugar.

• Stirring, bring the mixture to a boil. Cook the syrup for a couple of minutes, turn off. The amount of sugar in the syrup can be reduced to suit your taste, but remember that real baba is always quite sweet.
• Cool the syrup and, if desired, add a couple of tablespoons of rum, cognac or fruit liqueur. Although baba is called rum, it is not necessary to add alcohol.
• Important!!! You can soak the baked goods only after they have cooled completely, preferably the next day. Another thing is that these airy and incredibly fragrant buns do not survive until the morning; two or three pieces are always missing.
• There are different ways to soak rum baba. You can prick each baba with a toothpick, and then immerse the baba in the syrup for a few seconds. But I don’t really like this method, since the surface of the woman gets wet, and then you have to wait until it dries.

• A simpler and faster way of impregnation is to use a regular medical or special syringe for impregnation. With this method, the woman is soaked from the inside, while its surface remains dry.
• You can try both methods and choose the one you like best. The amount of impregnation is individual: some people like it lightly impregnated, while others like it with a large amount of impregnation.

Sugar glaze for baba

• Instead of classic sugar icing, I recommend making a quick icing based on powdered sugar. It takes exactly 30 seconds, I'm not kidding.
• So, pour half of the powdered sugar into a small bowl and add water a little at a time. Mix and get icing sugar.

• Attention! The glaze should be made quite thick so that it spreads in a thick layer. Adjusting the density of the glaze is very simple. If liquid, then add more powdered sugar. If it is too thick, add a little water.
• Apply the glaze. If desired, we paint only the tops of the rum baba or apply glaze with picturesque drips.

• This sugar glaze hardens very quickly, so you can taste our masterpiece almost immediately. Although, it is still better for the rum baba to stand for a while for better soaking in the sweet syrup. I also recommend trying

To the question: “ What do you like about baba?"Ten out of ten lovers of this pastry will definitely answer: " It is juicy and therefore very tasty" We will not delve deeply into the historical facts of the appearance of this pastry, but will dwell on the aromatic impregnation of the dough and the secrets of its serving.

How and what to soak

In order to saturate the finished pastry, prepared, as an option, from brioche dough, you must first dry it. It is optimal to soak for 6-7 hours (or better yet, 12 hours or more), and then soak. Otherwise, the baking will become soggy from the syrup, become flabby and may fall apart. Before doing this, the syrup must be brought to room temperature.

The classic ratio for sugar syrup is 4 tbsp. sugar for 6 tbsp. water. For flavoring, you can use fresh and canned juices, essences, fruit syrups, cognacs, liqueurs, liqueurs and, of course, rum. At the same time You cannot flavor hot syrup that has not cooled down - the aromatic substances from it will quickly evaporate.

Women are good for impregnation apricot, orange, grape, lemon, apple syrups. If you use citrus juices or extracts, then you can safely add fragrant zest to the impregnation. It won't make the woman any worse.

Can also be used vanilla syrup. To the hot sugar syrup you need to add at least a quarter of a vanilla pod, and when the syrup has cooled, a little vanilla liqueur. For cooking coffee syrup you will need 200 ml in addition to the above. add about 2 tbsp of base impregnation. strong double espresso coffee.

There are also more unusual options. Flavor the syrup with seeds cardamom, bay leaf, grated orange and lemon zest and rum. After the syrup has infused, be sure to strain it. Or dissolve cocoa powder in syrup and add a little brandy. Prepare a flavored syrup with cinnamon, orange and lemon zest, cloves, vanilla and mint. The simplest innovation - use it in impregnation instead of rum Kirsch.

How to submit

It’s interesting that serving such a conservative dish can be given new forms. Usually, after soaking the baba, all that remains is to glaze and decorate the top with berries or chopped fruit.

Classic rum baba serving

Rum baba cut in half

If you change the recipe a little, then instead of portioned rum baba, you can bake savarin. To bake it, you will not need molds, but one large ring-shaped mold. Then comes impregnation and glazing. You can use heated fruit marmalade or jam for it. In the middle of the butter ring, fresh fruits and berries are laid out, and to add a special French chic, Chantilly cream made from whipped cream.

Savarin

By the way, a long time ago, original pancakes were prepared from pieces of rum baba, soaked in Madeira and dipped into deep-frying dough. They are said to have been popular among the bachelors of France, especially for breakfast.

If you believe that a woman is “ cake of Polish origin" And " France was introduced to him by King Stanislav Leszczynski, father-in-law of Louis 15", then initially such a pastry was served accompanied by a gravy boat filled with a mixture of sweet wine from Malaga and distilled water. There are also references to the fact that real baba was made from rye flour and Hungarian wine. Most likely we are talking about Tokaj wine. One way or another, the baba was always drunk.

The Italians will argue with the version of Polish and French origin. After all, in Naples they consider such baked goods to be homemade and prepare them to be truly boozy, aromatic and delicious.

It seems that just recently a dessert under the sonorous name “Rum Baba” was extremely popular, but today this pastry is quickly forgotten. A rich cupcake, soaked in fragrant syrup and doused with sweet fondant, simply does not deserve such a sad fate.

Try to prepare a rum delicacy according to a traditional Soviet recipe, and you will certainly see that this dish should not be written off from culinary accounts.

Rum baba recipe

Ingredients for the dough:

• Dry yeast (5 grams)
• Filtered water (150 ml)
• Sifted flour (210 grams)

For the test:

• Butter (100 g)
• Chicken eggs (3 pcs.)
• Sifted flour (1 cup)
• Vanilla sugar (10 g)
• Raisins (quarter cup)
• Granulated sugar (half a cup)
• Salt (quarter teaspoon)

For impregnation:

• Water (240 ml)
• Granulated sugar (240 g)
• Rum essence (to the chef's taste)

For fondant:

• Lemon juice (1 tsp)
• Granulated sugar (half a kilogram)
• Water (160 ml)

How to make rum baba

1. Let's start with the dough. Combine wheat flour with yeast, then gradually add warm (never hot) water. The dough should be homogeneous, sticky and soft.

2. Cover the cup with the dough with a towel to prevent it from airing. She will have to spend the next three to four hours in comfortable warmth.

3. Having discovered that the dough has grown significantly in volume and has even begun to fall, we move on to the next stage: kneading.

4. Soften the cooled butter at room temperature. We wash the raisins several times, then pour a glass of boiling water - this will quickly soften them.

5. Break the eggs into a bowl and stir lightly. According to the standard, you need to add 1.5 eggs to the dough, that is, exactly half. They will be followed by salt and sugar, vanilla sugar, and flour. Stir everything until completely homogeneous.

6. Add soft butter - it should completely merge with the dough.

7. Roll out the dough onto the countertop and knead vigorously - eventually it will become fluffy and pliable.

8. Lightly dry the strained raisins on a napkin and place them in the baking base. Next, the dough must be returned to the bowl, covered with a towel and placed in the refrigerator for an hour.

9. After this period, knead again and cool for another couple of hours.

10. Treat the molds with vegetable oil. Place on a baking sheet and fill equally with dough (it should occupy approximately half the volume of the molds).

11. Cover the pieces with a towel and leave on the baking sheet for 1.5 hours. Later, when the dough has risen, brush the tops of the products with egg and preheat the oven at 210 degrees.

12. Finally, place the baking sheet in the hot oven. Rum baba bake for about 45 minutes, test readiness with a toothpick.

13. The finished baked goods are cooled slightly in the molds, and then finally cooled outside.

14. For impregnation, heat water with sugar in a saucepan. Bring to a boil and keep on the stove for another two minutes. After cooling, add aromatic rum essence.

15. Dip each cupcake into syrup from the bottom side. Hold for a few seconds; If desired, you can use a toothpick to make holes to allow more syrup to be absorbed. Finally, place the rum baba tops down.

16. Make the fudge: boil the water with sugar again, be sure to skim off the foam. The sweet grains should completely disappear; the mixture is boiled for a few more minutes.

17. Pour lemon juice. Stir thoroughly and continue cooking over low heat until the syrup is ready. Next, it needs to be cooled to 50-60 degrees - in room conditions this will take about fifteen minutes.

18. Beat the syrup with a mixer until white and thick. The fondant should not be runny or sticky!

19. Cover the bottoms of the cupcakes with the resulting glaze. The treat is ready!

You can experiment with fudge and impregnation for rum baba as you wish.

• Vanilla impregnation. For vanilla impregnation, hot sugar syrup is combined with a quarter of a spicy vanilla pod, and after cooling, a small amount of vanilla liqueur is added.
• Coffee impregnation. Coffee impregnation is also prepared on the basis of sugar syrup (60 grams of granulated sugar + 6 tablespoons of water). In this case, add a couple of tablespoons of strongly brewed espresso coffee to 1 glass.
• Cognac impregnation. The combination of cognac and cherry syrup will not leave anyone indifferent! Mix a couple of tablespoons of alcohol with a glass of water and 60 milliliters of syrup. Heat on the stove, add 2 tablespoons of sugar and continue to cook for three minutes after boiling.
• Honey impregnation. There is also a honey impregnation for baking: 150 grams of honey must be combined with two tablespoons of lemon juice, then the mixture is brought to a boil and simmered over low heat for about five minutes until thickened. Before soaking the cupcakes, the mixture is cooled to a warm state - by the way, this rule applies to all types of syrups. Alcohol (or the corresponding essence) is added to taste.
• Chocolate impregnation. For chocolate impregnation, you need to make traditional sugar syrup (sugar + water in equal parts - one tablespoon each), and then add 4 beaten chicken yolks. After the next whipping, the composition is replenished with liquid chocolate (melt a couple of bars in a water bath), as well as fresh whipped cream in the amount of 300 milliliters. The finished impregnation should cool.
• Chocolate fudge. The fudge for the baba can also be chocolate. Combine 10 tablespoons of regular or cane sugar with 6 tablespoons of cocoa powder. Mash thoroughly, then stir in milk (3/4 cup) and melted butter (100 grams). After boiling, the heat should be reduced and the mixture should be stirred periodically. It is recommended to cool the thickened fudge to 40 degrees.
• The easiest way to diversify the taste of rum babka is to use any fruit or citrus syrup (apple, apricot, lemon, orange).

Juicy, melting rum baba can be decorated with colored confectionery powder or grated citrus zest. Bon appetit!