Home grandmother. Rum baba recipe - how to cook and soak

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For sponges.
In warm milk (38 degrees), dissolve 1 teaspoon of sugar, salt, add yeast and stir well until the yeast is completely dissolved.
Gradually add 1.5-2 cups of flour and mix well. The dough should have a consistency similar to pancakes.
Put the resulting dough in a warm place without drafts for 40-60 minutes, until the dough goes and increases in volume by 2-2.5 times.
The dough will be ready when it doubles in size and then starts to fall off.

Advice. The dough for the approach is very convenient to put in the oven. It needs to be slightly (!) heated for 1 minute at the lowest temperature (I set the temperature to 40-50 degrees) inside the oven it should not be hot, but only a little warm (yeast dough cannot come from hot air).

While the dough is coming up, you can prepare the muffin.
Melt butter and set aside. Combine butter and vegetable oil together.
Break the eggs, separating the yolks from the proteins (proteins are added to the dough last).
Rub the yolks with sugar.

In the photo: approached dough, yolks pounded with sugar,
melted butter and whipped egg whites

Introduce the yolks pounded with sugar into the approached dough and mix the dough well.
Then add melted butter and vegetable oil. Add 1 tablespoon brandy to the dough.
Mix the dough well again until smooth.
Lastly, add the egg whites whipped into the foam, gently mix the dough.
Gradually add the sifted flour and knead a soft dough.
Place the dough on a floured surface and knead with your hands for about 20 minutes, until it becomes soft and elastic, and does not easily fall behind your hands.
Transfer the kneaded dough to a large bowl and leave to rise in a warm place for 1.5-2 hours - the dough should increase in volume several times.

The risen dough needs to be kneaded a little with your hands on the table, about 2-3 minutes.

Ready-made dough for rum women.

Roll the dough into a thick rope.
Cut the tourniquet into small pieces and roll the pieces of dough into balls.

Advice. In order to roll a piece of dough into a ball, you need not just roll a round ball between your palms, but do the following: flatten a piece of dough a little into a cake with your hands, then bend the edges of the cake to the very center of the cake - thus bend all the edges of the cake inward, to middle.
The seam which has turned out in the center of a cake is called - "castle". The resulting balls must be placed "lock" down.

Grease the baking molds (corrugated) with oil, put the prepared balls, "lock" down, and put the molds in a warm place so that the dough rises a little. Forms must be filled with dough no more than 1/3 of the height.

When the dough has risen to 3/4 of the height, put the molds with the dough in the oven, heated to 180? C and bake for about 30 minutes.
Readiness can be checked with a wooden stick.

Remove the finished "women" from the oven and cool without removing from the molds.

Then shake the form slightly, carefully remove the "women" from the form and place them with a wide part on a wooden surface or a clean towel.
Keep the finished baba from 6 to 12 hours, depending on the size, in a saucepan, closed with a lid or in a plastic bag.
Then pierce each "woman" with a wooden stick to the middle, from the narrow end and lower it into warm syrup with the narrow end for 10-12 seconds.

After soaking (with syrup), put the women with the narrow part up so that the syrup penetrates into all pores.

Ready "women" to glaze sugar fondant.
To do this, lower the narrow end of the baba into lipstick heated to 40-45 degrees, and removing it from the lipstick, raise and lower the "baba" 3-4 times to reduce smudges (you can glaze the baba with a teaspoon or confectionery brush).

Rum baba is a juicy and tender cake from Poland. According to legend, the Polish king Stanislav Leshchinsky is considered the “father” of the rum woman, who dipped pieces of dry rich cake into wine. The king liked the taste of this delicacy so much that he came up with a name for it - Ali Baba. And the court chef improved the recipe a little - and for many years now everyone has been enjoying a dessert called "rum woman"!

Dilute the yeast in warm, but not boiled milk, add sugar and flour, mix and place in a warm place for 40-45 minutes so that the dough comes up. Heat the rum (do not boil!), Pour the pre-washed raisins into it. Whisk the eggs. When the dough rises, add the eggs to the dough, mix. Then add the remaining flour, salt and oil.

Knead the dough for 20 minutes: first with a mixer, then with your hands. Leave the dough to "rest" for 40-45 minutes (knead the dough 2-3 times during this time). Add the raisins, after draining the rum into a clean container. Lightly heat the rum baba baking dish, brush with oil. Roll the dough into balls, put them in molds, give them time to come up.
Rum baba at home is tastier and healthier than store-bought! Lubricate the balls with egg yolk. Bake baba in an oven preheated to 200 degrees for 20-25 minutes. Meanwhile, prepare the syrup. To do this, mix sugar and water in equal proportions. Cook the syrup, stirring, over low heat until a homogeneous consistency is obtained. Cool the resulting syrup and add the remaining rum to it.

To prepare fudge, add sugar to water, cook over high heat in a closed container. After the syrup becomes homogeneous, add lemon juice to it and boil for about 5 minutes. Remove the container from the stove and cool the fondant in cold water, while gently whisking it. Whisk until it is white and smooth. Add the remaining rum to the finished fudge and mix thoroughly.

Cover the container with a damp towel until the fondant cools completely. Remove the finished rums from the oven and let them cool down. Make a few punctures with a toothpick at the bottom of the bab. Soak them in syrup and garnish with fondant. If desired, you can sprinkle rum women with almond petals. Let the rum baba brew for at least an hour.

Probably, many people remember and adore the unsurpassed dessert with the unusual name "Rum Baba". Now, few people cook such a treat at home, preferring purchased confectionery. Although, in fact, fans of this pastry will surely be delighted with the simplicity and accessibility of the rum baba recipe. Yes, everyone can cook such a magnificent, tender and incredibly juicy dessert in their own kitchen.

A few words about the famous pastry

The recipe for a rum baba involves cooking from rich dough, well soaked in the appropriate syrup. Although you can not add alcohol to it at all, replacing it, for example, with lemon or orange zest and vanilla, these ingredients will add no less piquancy to the dessert.

In Soviet times, rum baba was always covered with sweet sugar fudge. However, this is not at all necessary. For example, the French prefer to serve this cake under a fragrant hat of whipped cream and with slices of various fruits. But if the dessert is soaked well, then it does not need any additives at all. After all, according to the recipe, the rum woman turns out to be extremely sweet, juicy and incomparably tender.

By the way, you can cook it in the form of one large pastry or bake several small cupcakes. In this matter, everything depends only on your personal preferences, since there is no fundamental difference.

How to cook rum baba

The softest sweet pastries soaked in exquisite syrup and covered with unique sugar fudge. In fact, even the most capricious gourmets cannot resist this syrup. And in the task at hand, a simple step-by-step recipe for a rum woman with a photo will help you. You just have to stock up on all the necessary products, a few hours of free time and a bit of patience.

Use the simple step-by-step rum baba recipe to create a real culinary miracle in your kitchen (given below). The result of your efforts will exceed any expectations, you will definitely not regret the time spent. Moreover, the recipe for a rum woman is quite simple and even beginners in cooking can do it.

Grocery list

In order to prepare a sweet dough for sweet fragrant cupcakes, you will need:

• 400 g flour;
• 150 ml of water;
• 15 g of pressed yeast;
• 100 g butter;
• the same amount of sugar;
• 50 g raisins;
• 4 eggs;
• a third of a teaspoon of salt;
• 10 g vanillin.

For impregnation, take:

• 250 ml of water;
• half a teaspoon of flavoring or 50 ml of rum;
• 250 g sugar.

And in order to make sugar fudge for decoration, prepare:

• half a teaspoon of lemon juice;
• 80 ml of water;
• 250 g sugar.

With this amount of ingredients, you will get approximately 18 servings of delicious rum baba. The process itself will be a little troublesome if you are preparing a dessert for the first time, but in the future it will be greatly simplified.

Product selection

If you are much more comfortable with dry instant yeast, you can use that. To make cupcakes, you only need a teaspoon of powder.

Instead of vanilla, you can take a teaspoon of the appropriate sugar or a few drops of extract, which will also give the dish the necessary taste and aroma.

If you are making cupcakes for children, then instead of rum, you can take the zest from one lemon or orange. This is for those who don't want to use store-bought flavors and extracts. In addition, you can use rum not for making impregnation, but for steaming raisins. When baking, the alcohol simply evaporates, leaving behind a pleasant aroma.

Even in the process, you will need one yolk to brush the buns before baking.

A detailed recipe for rum baba with a photo

Step 1. First of all, you should prepare a dough, which will serve as the basis for the pastry. Pour warm water into a bowl deep enough and convenient for kneading and crumble the yeast into it. Stir the mixture so that they are completely dissolved.

Step 2. Then add half of the flour prepared for the dough. By the way, it should definitely be sifted, and best of all more than once. Knead the dough until a homogeneous, smooth state. For baking cupcakes, a rather thick dough is used. So it should be quite dense, but sticky.

Step 3 Form a ball from the prepared mass, put it in a bowl and cover with a towel or polyethylene. Leave the dough warm for 1-2 hours. The holding time depends on the room temperature and the quality of the yeast.

You can work with the dough after it rises and increases in volume. In addition, the finished mass is enriched with oxygen, the bubbles of which can be seen with the naked eye. There is one more important nuance - the ripe dough noticeably settles in the middle. If all the signs agree, you can proceed to the further process.

Dough preparation

Step 4. Break the eggs into a separate bowl, add sugar, salt and vanillin to them according to the recipe. Lightly beat the ingredients with a whisk or fork and pour the mixture into the dough. Add the rest of the flour here and mix well. As a result, you should get a fairly soft dough that sticks a little to your hands.

Step 5. Now you need to introduce butter into the mass in small portions. By the way, it must be taken out of the refrigerator in advance so that its consistency becomes soft and comfortable for work. It remains only to knead the dough - this will take at least 10 minutes.

As a result, you will get a very tender, soft and noticeably elastic mass. The dough must be processed according to French technology: constantly fold and stretch. Only in this way you will get the necessary consistency, which is characterized by incredible elasticity.

Step 6. Then send the raisins into the dough, after washing and pouring it with boiling water for 10 minutes. This is necessary in order to make it softer. By the way, do not forget that before adding raisins to the dough, be sure to dry them and, if possible, roll them in flour. And this is necessary so that it simply does not fall to the very bottom, but is evenly distributed throughout the mass.

Step 7. Mix the dough well, form a ball out of it, place in a bowl and tighten with cling film. In this state, send it to the refrigerator for an hour. After the specified time, the dough will noticeably increase in volume. Now you need to mix it again and put it in the refrigerator again for the same time.

cupcake baking

All these manipulations are rather troublesome, but they are simply necessary for yeast dough. After such work, the mass will become even more elastic and dense.

Step 8. Now transfer the dough to a floured table and divide into equal pieces, the sizes of which depend on the baking tins you have chosen. You can bake several large cupcakes or many small ones.

Step 9 Grease the molds with a small amount of vegetable oil and spread the prepared lumps of dough over them. It should occupy a maximum of half the dish, as it will rise significantly during baking.

Step 10. Cover your blanks with plastic and leave for an hour so that they still fit. If possible, put the molds in the oven at the minimum temperature - this way you will significantly speed up the process.

Step 11. After the dough has increased in volume, shake one egg yolk in a bowl and grease the top of future cupcakes with it.

Step 12. Now it remains only to heat the oven to 200 degrees and send the blanks into it for 30-40 minutes. Let the home-made rum babas cool a little right in the molds, and then take them out. Now it's time for impregnation. Everything is much easier and faster here.

Step 13 Pour water into a saucepan and add sugar. Put on a slow fire and, stirring constantly, wait until the crystals are completely dissolved. Let the liquid boil, then boil it for two minutes and remove from the stove.

Step 14. Wait until the syrup cools down a bit, and add flavoring to it. You can replace it with rum, cognac or wine. Stir the mixture thoroughly and proceed to the impregnation.

Step 15. Before processing the buns, you need to prepare: make several punctures in each with a toothpick. This is necessary in order for the pastries to soak really well and quickly.

Step 16. Dip each cupcake into syrup for 10-15 seconds and gently press with a spoon or hand. Put the soaked buns on a wire rack or a dish so that they are thoroughly softened. Leave them like this for 10 minutes.

Now the final stage of preparing delicious pastries remains - decorating with sugar fudge. True, it is best to make it in advance so that it is properly infused. And in cooking, a recipe for fudge for a rum woman will help you.

cupcake decoration

In general, you can arrange your pastries in any way you like: for example, using cream, whipped cream, confiture or slices of fruit. However, the classic recipe for rum babs, famous back in Soviet times, involves the use of sugar fudge.

So if you want to achieve that same taste from your baking, which is perfectly familiar from an early age, then do not neglect this component. After all, a rum woman is not just a cake, but an unusually successful combination of several mouth-watering ingredients. And fudge sugar perfectly complements baking, bringing unusual notes to its appearance and taste. Plus, it's quite easy to make.

Glaze preparation

Step 17. Pour sugar with hot water and mix so that all the crystals dissolve. Cook the mixture over low heat until thickened. The consistency of such a syrup should be very dense and viscous. Finally, add lemon juice to the mixture and stir. Bring the mass to a boil and remove from the stove.

Step 18 Let the prepared syrup cool and beat with a mixer or blender. Your goal is a viscous dense mass with a pleasant creamy tint. This completes the preparation of the glaze for the rum woman according to the recipe.

Step 19. It remains only to apply it to all baked cupcakes. Keep in mind that this should be done as quickly as possible, since the fondant hardens very quickly. But even if this happens to you, just heat it up in a water bath and continue working.

Now you can fully enjoy the result of your labors - juicy, fragrant and surprisingly tasty pastries. Unusually mouth-watering muffins with delicate pulp soaked in an unusual syrup just melt in your mouth. And soft sugar fudge acts as a finishing touch, which is so necessary for delicious rum women.

They say that once rum women were sold in culinary and bakery shops, I don’t remember that. Only the name and the association with a small portioned cupcake were always spinning in my head, that's all. I love cupcakes, so I decided to try baking a traditional rum baba. Turns out it wasn't a cake at all. This is a very delicate and airy lace dough, nothing like heavy cupcake dough, the rhombus crumb just consists of holes. The syrup, impregnating the rhombaba, flows through them like through a sieve, so the rhombaba is slightly damp, but in moderation, there is no feeling of wet bread. The taste of rum is also very light, not dominant. It turns out a very tender, light, crumbly and tasty dessert.

Recipe Information

Servings: 20 pieces .

Ingredients:

• 225 g flour
• 15 g fresh yeast
• 80 g water
• 3 eggs
• 1 tsp salt (no slide)
• 1 tbsp Sahara
• 125 g butter (softened)
• 75 g small brown raisins (cinnamon)
• 100 ml rum

for the syrup:

• 500 ml water
• 250 g sugar
• 2 tbsp Roma.

Cooking rhombus

1. 
   Dissolve the yeast in a glass of warm (about 28-30 degrees) water. Add a pinch of sugar to them and put in a warm place for 15-20 minutes, the yeast should foam.
2. 
   Sift flour into a mixer bowl, add salt, sugar, eggs and yeast diluted in water.
3. Stir on speed 5 for 20 minutes. Periodically scrape the flour from the walls with a plastic spatula, as the dough is liquid, the mixer does not collect the dough well.
4. 
   The dough should become smooth and uniform.
5. 
   Put pieces of butter on the dough, cover the bowl with the dough with cling film or a damp towel and leave for 45-60 minutes in a warm place.
6. 
   After an hour, the dough should rise and double in size.
7. 
   Beat it again until smooth.
8. 
   Prepare the raisins ahead of time. To do this, soak it in rum for at least an hour, and then drain the rum and dry the raisins.
9. 
   Add the raisins to the batter and mix well to distribute evenly.
10. 
    Preheat the oven to 200 degrees. Grease the rum molds with oil and spread the dough in them, about 2/3. Let the dough stand in the molds in the heat for about half an hour so that it rises.
11. 
    Bake for 20-25 minutes until the diamonds are browned.
12. 
    Take them out of the molds and refrigerate. These ready-made diamonds can be stored for several days in a plastic box. But if you soak them in syrup, then you will have to eat them within a day.
13. 
    For the syrup, mix the sugar with water and cook until the sugar dissolves and the syrup is clear. Boil the syrup for a couple of minutes, add the rum and remove the syrup from the heat.
14. 
    Dip the cold diamonds in the syrup and stir them three times so that they are completely saturated with syrup.
15. 
    Place the rums back on the wire rack and let them cool. Place a tray or plate under the grate to drain excess syrup.
16. Ready-made rum babas are decorated with whipped cream, icing, marmalade or cream and served as a dessert.
    

There are absolutely no difficulties in cooking a woman. The dough is exceptionally easy and quick to prepare in a food processor, in one and a half minutes. In a food processor, you can make lipstick in a couple of minutes. The only thing is that to prepare lipstick and syrup for impregnation, you need a thermometer for syrups or the ability to determine the readiness of the syrup “to the touch” (I don’t know how, I check with a thermometer).

In this article, I will show you step by step how I cook rum baba and recipes for French rum baba, both our ancestors and their current second cousins.

Recipe for rum babs according to GOST for 1 kg of products

• 260 g of dough or slightly acid sourdough (130 g of water 130 g of flour w.s., 30 C, 2 hours of fermentation)
• 282 gr flour w.s.
• 1/4 tsp salt (1.24 gr)
• 10-21 gr pressed yeast
• 103 gr sugar
• 103 g unsalted butter
• 82 gr eggs
• 52 gr raisins in the dough
• a couple of tablespoons of natural vanilla extract

Knead the dough until well-developed gluten is obtained (1 min 30 sec in a food processor with a special dough spatula), knead the raisins by hand. The dough at the end of kneading should be very warm, about 35 C. Let the dough ferment in a very warm place (35-40 s), making two punches: each time the dough has increased in volume by 1.5-2 times, punching it in succession.

Divide the dough into pieces of such size that they fill the forms by 1/3 or 1/4 and pull the pieces of dough into balls. Lay them in greased with oil or non-stick grease forms with a knot (tuck) up. Large baba can be baked in conical brioche, kugelhopf or savarin pans, with a smooth or corrugated side surface, preferably in molds with a tube in the center. If the baba is baked in the form of a pie, then roll the dough into a layer, place it in a greased baking sheet and chop. Cover the molds or baking sheet with cling film.

Prove in a very warm place for 40-60 minutes (the blanks will grow in volume by 2-3 times), brush with egg and bake at 180 degrees for 25 minutes, for small and medium-sized women (from pieces of dough weighing 25-50 g ) or bab-pies or longer for large babs weighing up to 1 kg. Large women weighing 0.5 - 1 kg will have to be covered with foil in the second half of baking so as not to burn.

While the dough is fermenting, prepare the syrup for impregnation and sugar fondant. After the babas have cooled in the molds, take them out and lay them with the narrow end up. Let them dry well and ripen for a few hours. They will become dry and hard to the touch. Pour cognac, rum or cognac essence into the syrup cooled to 20 ° C, mix. Heat the lipstick to 55 C until it flows or keep it warm and liquid. Prick the narrow end of each baba several times with a thin stick, piercing the crumb approximately to the middle of the cake. If the baba was baked in the form of a pie, then often prick the pie itself.

First, soak the baba in the syrup by dipping the product into the syrup with the narrow end and lightly squeezing the baba so that it sucks the syrup. The smaller the baba, the more it is soaked in syrup. Very large women are soaked in syrup only slightly, otherwise they will then sag under the weight of a very heavy syrupy top. Lay the soaked babas with the narrow end up so that the syrup can penetrate into the thickness of the crumb, under its own weight. The pie in the pan is simply poured over with syrup and allowed to penetrate into the crumb of the product before thickly pouring fondant on top of the pie.

To glaze a baba with lipstick, take the wide end of the baba and lower its narrow end into a cup or saucepan with warm pouring lipstick. You can glaze only the very top of the woman, or glaze everything - both the top and the sides. Remove, swirl to evenly distribute the fondant over the top or top and sides, and place the cake on a wire rack or baking sheet, narrow end up. The surface of glazed rum babs is decorated with raisins, candied fruits and fresh or canned fruits, a net of colored lipstick, etc. After a while, the lipstick will cool down and become dry to the touch and creamy like a candy inside. Such a woman can already be served. She's ready.

Syrup for impregnation of rum babs

• 510 gr sugar
• 560 gr water
• a few drops of rum essence
• 50 gr cognac or rum

Sugar and water are boiled, stirring constantly, to 103.1-103.5 C (medium syrup, density 1.22-1.25), that is, until it boils down from a weight of 1070 g to a weight of 950 g. Cool the syrup to 20 C and add rum essence, cognac or rum.

Lipstick for glazing rum babs

We already sell sugar fondant in finished form, in the form of a dry powder. It is enough just to add water and knead into a lump of plastic white mass. But you can also make lipstick at home by boiling sugar and water into syrup and then kneading the cooled syrup into a white creamy mass.

Sugar is boiled with water with the addition of:

• citric acid (instead of citric acid crystals, you can take lemon juice or vinegar)
• invert syrup
• glucose
• molasses
• corn syrup

Syrup is boiled to a soft ball test (up to a temperature of 114-115 C). Any of these substances will not allow the syrup to crystallize during cooling into a coarse sugar mass of a matte color, part of the syrup will remain cold syrup and the lipstick will be soft, creamy, with a radiant surface.

Pour the prepared syrup into the bowl of the food processor and leave it at rest until the temperature of the syrup drops from 114-115 C to 60 C (about half an hour). Cover the combine with a lid and turn it on for 2-3 minutes. The clear syrup will mix into a white creamy liquid, an ultra-microcrystalline lipstick. Lipstick is ready. You can immediately glaze confectionery products with it - rum women, cakes, buns, cookies and the like.

Pour the lipstick into a bowl, seal tightly and store for up to a day at room temperature, then in the refrigerator for up to a month. If the lipstick turned out to be too thick for glazing even when heated, then after churning, dilute it with warm syrup for impregnation to the desired density (thickness of heavy cream or a little thicker).

If there is liquid glucose, then lipstick syrup is boiled like this

• 1 kg sugar
• 300 g water
• 250 g glucose

If there is invert syrup or starch syrup, then the recipe for lipstick syrup is

• 1 kg sugar
• 100 g invert syrup or molasses

If there is corn syrup on hand, then the syrup is boiled in such proportions

• 1 kg sugar
• 170 g corn syrup
• 240 g water

If there is citric acid, lemon juice or plain white vinegar, then the recipe for lipstick syrup is

• 1 kg sugar
• 4 g citric acid or 1 g acetic acid
• 330 g water

Pour sugar with water and boil over high heat to 108 C. Pour in a solution of citric acid, lemon juice or vinegar. Continue to cook the syrup until you reach a temperature of 115-117 C (weak ball test).

Note: lemon juice contains 5% citric acid, so if you want to cook syrup not with citric acid, but with lemon juice, instead of 4 g of citric acid powder, you will need to take 80 g of strained lemon juice per 1 kg of sugar in syrup. In Europe, vinegars come in a wide variety of acidity, in ordinary white vinegar 5% acetic acid. So for syrup, instead of 4 g of citric acid, you will need to take 20 g of white vinegar

1. Pour the kneaded dough onto the table or into a bowl and knead the raisins with your hands. If the raisins are mixed on the table, do not dust the table or the dough with flour. Knead as well as possible and then use a scraper to collect the dough stuck to the table into a ball. The dough will be neither soft nor runny, and this is how our rum babas differ from French rum babas, whose brioche dough is so weak creamy that it is poured into molds using a pastry bag. Our rum dough is a very elastic dough, it sits on the table in a high ball.
2. During fermentation, it is not necessary to allow the dough to increase by more than 1.5-2 r in volume. My fermentation with two knockdowns was over in 40 minutes!
3. The fermented dough is laid out in molds or on a baking sheet, filling them no more than 1/4-1/3. I took pieces of dough weighing 25 g for small babs (ready-made products weighing 50-60 g) and 55 g for medium-sized molds (ready-made babas weighing about 100 g). Remember that the dough is laid with a knot up, because. ready-made women are turned upside down after baking, and therefore, in their forms, the bottom of the dough should be smooth. Forms or baking sheets can be taken silicone, steel or aluminum, even glass. Doesn't matter. Only in black metal forms do not bake - they will burn terribly. Small forms are placed on a large baking sheet.
4. My proofing took about 35-40 minutes. Brush tops with egg before baking.
5. I have it all baked in 25 minutes. The first 15 minutes at 180 with convection, then I lower the oven temperature to 165 and finish baking so that they do not burn, but are baked through.
6. Allow the products to cool completely in the molds and then place upside down on a baking sheet or wire rack.
7. Let it dry properly for several hours. Large women (0.5-1 kg) will be ready for impregnation and glazing a day after baking. Small and medium - after 2-8 hours
8. Syrup for soaking women is the simplest and most ingenuous: sugar and water in equal proportions, thoroughly boiled. If it is boiled according to science, then it is boiled at a temperature of 103.1 C, a maximum of 103.5 C. It is flavored and mixed with rum or cognac only when cold, after the syrup has cooled to 20 C.
9. Before soaking in syrup at room temperature (20-40 C), the narrow end of each woman is pierced in several places with a stick. Pierce approximately to the middle of the product so that the syrup freely penetrates inside.
10. Put the soaked women upside down. While they wait for their turn to be glazed with fondant, the syrup will penetrate inside, soaking the crumb as it should.
11. Then the narrow end of the baba is lowered into lipstick warmed up and diluted with syrup (if necessary). They lower it only with the tip or “I don’t want it at all”. Whoever likes it. When cooled, the surface of the lipstick will be dry and not sticky, so you can not be afraid and glaze completely. The main thing is that the fingers do not bite off while eating.)