Butter rum Baba

450 - - -

Grandmother of yeast dough with raisins and dried apricots soaked in syrup and poured fondant. The recipe is adapted from the 1991 "Home cooking of cakes, pastries, cakes... "

Ingredients for Butter rum Baba

Step by step instruction of cooking Butter rum Baba

Шаг 1

Raisins, dried apricots (finely chopped) wash.
In approaching the dough to enter the raisins with dried apricots, roll the dough into a bundle, cut into pieces, podcating each piece into a round ball, put in oiled molds.

Шаг 2

After the 40 minute proofing (in preheated oven) bake 10-15 minutes at 200*C.

Шаг 3

Our grandmother prepared (in principle, they can already eat).
To crumb strengthened and was soaked from the syrup, taken out of the forms of the women should be allowed to stand six hours (I did in the evening and left for the night)

Шаг 4

Morning make a syrup: put the sugar to the pan and pour juice, bring to a boil, then cool down (a bit) and add brandy.
To redeem money in the syrup. That they are better soaked, the top can prick with a toothpick.

Шаг 5

Remove from the syrup, put the women with the narrow end upwards, zagazirovanie fondant.
for Fudge: cocoa, milk, sugar stir, add the softened butter and cook over low heat until thick.
A can of boiled condensed milk with butter to pour on top.
Garnish with fresh fruit... and you can enjoy!

Шаг 6

Prepare dough sponge method: the yeast, warm milk and 100 g of flour - knead mash, cover and heat for 2.5-3 hours
During fermentation, on the surface of the dough appear bursting bubbles with carbon dioxide

Шаг 7

Eggs (room temperature) mix with sugar and butter (softened) with fork, lightly beat.
Add in the yeast mixture.

Шаг 8

Gradually pour the remaining flour and knead nekrutoe dough

Шаг 9

Cover and heat for an hour and a half.