Ромовая БАБА — воздушная, нежная, тает во рту, можно на ПАСХУ | Rum Baba Recipe | Tanya Shpilko

Rum Baba is an airy, rich yeast cake, generously soaked in syrup, literally melting in your mouth! Juicy and not at all cloying. You can bake them for Easter. Everything is simple and without unnecessary fuss. Recipe: for 12 pieces 1 glass = volume 250 ml (one thin glass fits on average 150 g of flour) 1 tbsp. = 15 ml, 1 tsp. = 5 ml Dough: 1 ½ cups (220 g) flour 3 tbsp. (45 ml) warm milk (around 40 degrees) 2 tbsp. (30 g) sugar 1 tsp. (5 g) vanilla sugar 1 tsp. (3 g) fast-acting yeast 2 large eggs (I have 110 g) ¼ tsp. salt 60 g soft butter 50 g raisins 190° ~ 15 minutes Sugar Syrup: 1 tbsp full (250 g) sugar 500 ml pure water 100 ml rum vanilla optional Icing: 100 g powdered sugar 1~2 tbsp. lemon juice EASTER Recipes    • Пасха   Baker Store: https://bakerstore.ru/?tracking=Shpilko 5% discount with coupon: Shpilko Recipe: 12 servings 1 cup = 250 ml Dough: 1 ½ cups (220 g) all-purpose flour 3 tbsp (45 ml) warm milk 2 tbsp (30 g) sugar 1 tsp (5 g) vanilla flavored sugar (or ½ tsp vanilla extract/paste) 1 tsp (3 g) instant yeast 2 large eggs, room temp ¼ tsp salt 60 g softened butter 50 g raisins 190°C / 375 F ~15 minutes Syrup: 1 full cup (250 g) sugar 500 ml water 100 ml rum vanilla (optional) Glaze: 100 g powdered sugar 1~2 tbsp lemon juice or milk