Baba with cognac. Form for a rum

In Soviet times, one of the most delicious and desired delicacies was a rum woman with cognac. This rich and very sweet bun had an unchanged snow-white sugar hat. And also was strongly impregnated with syrup. Today, unfortunately, this bun is very rare on sale. But every housewife can try to cook it at home, because in fact this process is not as complex as it might seem at first glance. So we suggest you try it.

List of ingredients

If you take food in full, as proposed in the recipe, you should get 16 rum women, also called "cupcakes in molds," with a weight (before impregnation) of about 50 g.

So, for the opras we take:

• Wheat flour in / s - 212 g;
• Water - 147 g;
• Dry instant yeast - 5 g.

For the test, you will need:

• Cooked opara;
• Wheat flour in / s - 200 g;
• Butter or 82% margarine - 103 g;
• Sugar - 105 g;
• Chicken eggs - 82 g (one very large or two very small);
• Salt - ¼ tsp;
• Vanilla sugar - 1 packet (or vanilla essence - a few drops);
• Raisins - 52 g.

We will impregnate syrup from:

• Water - 240 g;
• Sugar - 240 g;
• Perfume - dessert wine, cognac, rum essence (to choose from).

Sweet will consist of:

• Sugar - 500 g;
• Water - 160-170 g;
• Lemon juice - about 1 tsp.

Mixing of gum

Preparation of a rum woman begins with opaire. It is necessary to mix flour with yeast. Then gradually add warm water and thus knead the soft dough. The dough should be rounded, covered and left in a warm for fermentation for about 3-4 hours. There are two ways to get rid of the spit. The first is a time orientation. And the second - waiting for the beginning of the subsidence of the test. What is meant? The process of fermentation begins with the fact that the opara increases in volume, grows. But further its surface will start to be covered by the burst bubbles, which will indicate a reverse movement. That is, in the first place will sink in the middle. And this will be a sign of readiness, or, as they say, ripeness of opary.

Mixing the dough

When the rum woman is prepared according to GOST, then the dough should be kneaded as follows: add the salt, vanilla sugar (essence), sugar, flour mixed together with the egg to the finished spoon and mix it so that the dough is soft. It needs to be mixed for 2-3 minutes, then mix the butter (softened). As a result, a very soft and sufficiently mobile dough will turn out.

Next, lay it on a dry (but without flour) table and mix well until it acquires a uniform state. Such a dough, the consistency of which is soft, it is more convenient to knead with the help of French technology, which consists in: picking up the dough, pulling it as much as possible, then folding it and turning it over, picking it up again, pulling it, folding it and turning it over. This procedure should be repeated for 5-7 minutes. When the dough is ready, we mix raisins into it.

Lightly lubricate the bowl with vegetable oil, put the dough into it, put it into a bowl and put it in the fridge for an hour. An hour later we take out the dough, spread it on the table, stir it for 1-2 minutes, round it in the same way, cover it and put it again for an hour and a half into the refrigerator. The dough is ready.

Forming of rolls

On the table, lightly sprinkled with flour, lay out the finished dough. We divide it taking into account the volume of the molds. If there is a kitchen scale, then you can divide it according to the recommended weight, about 50 g (as a rule, the form for a rum woman is a standard portion for the cake). It should be about 16 equal parts.

Each piece of dough should be given a rounded shape. Lubricate the molds with butter or vegetable oil. But if you still use butter, then it is recommended to sprinkle it with flour from above. This is due to the fact that the butter contains a lot of liquid.

With a knot down we spread the dough. We are leveling and compacting. As a result, the dough should occupy not more than 1/3 of the mold. After that, the muffins in the molds are covered and left in a warm place for about an hour and a half, so that the dough comes in half. Before baking, very gently lubricate rum women with a beaten egg, so that the dough does not settle.

Baba with cognac is baked in the oven at 210 degrees to the color. According to the norms, the baking time should be approximately 45 minutes. But you need to monitor the color of the dough, as the time can be significantly reduced due to the technical characteristics of your oven.

Having finished the baking, you need to give the cakes to cool slightly in the molds. After that, we take them out of the molds, set them down with a narrow side until it cools down completely (about 2-4 hours). Next, turn the rum women up a narrow side and leave to dry for 4-8 hours.

Preparation of syrup

As we have already said, a rum woman with cognac is necessarily saturated with syrup. And it is very easy to prepare. First, pour out the sugar in the saucepan, add water. It is necessary that the sugar is completely dissolved. Then the mixture is brought to a boil and cook for 2-3 minutes. Remove from heat and allow to cool completely. When the syrup cools down, add flavor, for example cognac. For better impregnation, you can warm the syrup to a pleasant temperature before soaking.

Making Sweets

Baba with cognac attracts not only with its remarkable taste, but also with a spectacular view, which is achieved thanks to a beautiful sweet.

To make it, pour sugar into a separate saucepan, add the right amount of water. Gently heating and stirring intensively, we achieve complete dissolution of sugar (so that not a single crystal remains). An important point is the complete dissolution of sugar before the boiling, because when the sugar solution boils, it can no longer interfere. The first 2-3 minutes of boiling on a quick fire the pan should be covered with a lid. Next, remove the lid and cook the syrup with intense boiling (temperature about 108 degrees). Add the lemon juice and cook until the temperature reaches 115-117 degrees. Or you can make a test on a soft ball. When the syrup is ready, remove it from the heat and quickly cool to a temperature of somewhere 60 degrees. Chop the cooled syrup with a mixer until the consistency of white sugar fudge. It is very important not to overdo it! We cover the fudge to avoid drying out, and leave it to stand until morning.

The final stage: impregnation and watering with lipstick

Diced muffins are punctured with a toothpick from the thin side, i. E. Turning them upside down. We lower them by a narrow part downwards in warm syrup for 10 seconds. We put the impregnated rum women up in a narrow part and let them stand for about 7 minutes to distribute the syrup evenly.

Meanwhile, gently in a water bath, warm the fondant to a liquid state. If necessary, it can be diluted with warm water (a small amount). We will impregnate impregnated fruitcakes with sugar fondant

So our rum woman is ready . The recipe (photo of our beauty below) is simple, but laborious, requires compliance with all the necessary rules of cooking technology. So be patient and good luck!