Rum Baba with Raisins
Baking and Desserts • Russian
Description
Rum Baba with Raisins
Ingredients
- Wheat Flour 0 lbs
- Milk 15 fl oz
- Sugar 10 oz
- Farm fresh eggs 7 pieces
- Butter 10 oz
- Salt ¾ teaspoon
- Raisins 5 oz
- Vanillin ½ teaspoon
- Water 15 fl oz
- Red Grape Juice 5 fl oz
- Dry yeast 0 oz
Step-by-Step Guide
Step 1
In a glass of warm milk, dissolve the yeast, add 3 cups of flour, and knead a thick dough. Shape it into a ball, make 5–6 shallow cuts on one side, and place the dough in a pot of warm water (2–2.5 liters), cover with a lid, and set in a warm place.
Step 2
After 40–50 minutes, when the dough rises and doubles in volume, remove it with a slotted spoon, transfer it to a mixing bowl, add a cup of warm milk, salt, egg yolks beaten with sugar and vanillin, and egg whites whipped to a foam. Mix everything, add the remaining flour, and knead the dough. Then, add the butter (or margarine) that has been beaten until white, and knead the dough well again (the dough should not be too thick). Cover and place in a warm place.
Step 3
When the dough doubles in volume, add the raisins, mix, and pour the dough into prepared molds (to half their height), just like for kulich, cover, and place in a warm place to rise. When the dough rises to ¾ of the height of the mold, carefully, without shaking, place it in a moderately hot oven for about 45–60 minutes.
Step 4
During baking, the mold should be turned very carefully, as even a slight jolt can cause the dough to collapse and the center to be hollow. Once the rum baba is ready (check for readiness as you would for kulich), remove it from the mold and place it on its side on a plate. When it cools, pour syrup with wine over it, gently turning it on the plate so that the syrup is absorbed from all sides; after that, place it on a plate, let it dry a little, and then transfer it to another plate covered with a paper napkin, and serve.
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