Ромовая баба | Рецепты советской выпечки

Rum baba—for schoolchildren and children of the Soviet Union, this name was mysterious, adult, and, of course, not entirely clear. But it was worth trying… The soft, delicate taste of a wonderful pastry soaked in syrup, and the sticky "cap" of white icing—it's unforgettable! This video features a recipe for a classic rum baba, according to GOST standards, with a modern twist. This is the real "rum baba"! Be sure to make it! Subscribe to our channel, like, and comment! Many more recipes based on Soviet GOST standards await you in this series. 00:00 Introduction 00:33 Preparing the Starter 01:47 Kneading the Dough 05:48 Preparing the Syrup 07:19 Laminating the Dough with Raisins 08:53 Dividing and Shaping 11:19 Baking 12:16 Preparing the Rum Baba Icing 15:10 Soaking the Rum Baba with Glaze 17:05 Decorating with Sugar Icing Rum Baba Dough Recipe Ingredients for the starter: SuperFlour 450g Water 300g Compressed Yeast 25g Ingredients for the Main Dough: Sponge 775g SuperFlour 400g Butter 200g Chicken egg 200 g Sugar 200 g Salt 14 g Vanillin Raisins 100 g Rum Baba Syrup Recipe: Water 480 g Sugar 480 g Rum essence - according to package directions Rum Baba Fudge Recipe: Sugar 1000 g Water 340 g Lemon juice 10 g Directions: 1. Preparing the sponge: Place the sponge ingredients (flour, water, and pressed yeast) in a mixer bowl. Mix at low speed until smooth (about 3-4 minutes). Transfer the starter to a bowl, cover, and let sit at room temperature for 60-90 minutes. 2. Main dough mixing: Add the starter, flour, half the sugar, eggs, salt, and vanilla to the mixer bowl. Mix on low speed until the gluten begins to develop (about 2-3 minutes). Add the remaining sugar. Turn on high speed and mix for 5-7 minutes, until the gluten develops steadily. Then begin adding the butter. Be sure to add the butter in portions only! 3. Fermentation: After kneading, transfer the dough to a lidded container and let it ferment for 90-120 minutes. 4. Making the syrup: Mix water and sugar, bring to 102-103°C, remove from heat, cool to 20°C, and add the rum essence (immediately after cooling). 5. Adding raisins to the dough: Moisten the surface with water, lay the dough out, and spread it evenly to a minimum thickness, stretching it out. Evenly spread the raisins on top, folding them left, right, top, and bottom. 6. Resting the dough: After laminating, transfer the dough to a container, cover with a lid, and let it rest in a warm place for 15-20 minutes. 7. Dividing and shaping: Divide the dough into pieces of the desired weight, and round them. The formed dough should take up just over 1/3 of the mold (be sure to grease the molds with melted butter first). 8. Proofing: in a warm place (28-30°C) for 60-90 minutes - until doubled in size. 9. Baking: 160-180°C, 12-15 minutes, with fan. After baking, cool (minimum 4 hours, 12 is acceptable). 10. Making the rum baba icing: Place sugar and water in a saucepan and simmer over low heat until the sugar dissolves, stirring constantly, until transparent. Once boiling, add lemon juice. Continue heating (to 117-118°C). Turn off and remove from heat. Beat until white. 11. Soaking in syrup and applying icing: After cooling completely, soak each bun in syrup, first making small holes in the smaller part of the bun. Place on a baking sheet to remove excess syrup. Then apply icing. A rum baba recipe according to GOST, including the intricacies of making syrup and sugar icing, is a great reason to make it right now! Share your results and memories of Soviet baking in the comments! #superflour #sovietbakingrecipes #rumbaba #rhombaba #rumbaba recipe