Rum baba according to guest

8 servings
4 hours 50 min

Pour raisins into a small piano, fill it with rum and leave to swell for 3 hours. Put the yeast in a bowl, pour warm water, add salt and sugar, mix and leave for a while (about 10 minutes). In a large bowl, in which we will knead the dough, sift through the flour, drive in the eggs, pour in the yeast mixture, lay out the softened margarine. We knead the dough. It should not be tight, but, on the contrary, has a sticky consistency. The dough should be kneaded to an elastic state for about 40 minutes (flour is not added during kneading! ) You can knead the dough with your hands or with the help of a food processor, a bakery. When the dough begins to pull away from the hands and stretch without tearing apart, it is ready. Leave the dough to come under the napkin for 40-45 minutes. We extract the raisins from the rum, put it into the dough, leave it again for half an hour. Then put the dough into the lubricated molds, filling them with about 1/3 of the total volume. We leave it to approach for 15 minutes. Heat the oven to 180 degrees and send the muffins to bake for half an hour. We remove the finished muffins from the molds and pierce each with a toothpick. While the muffins cool down, cook the syrup: - mix the water with sugar, boil for a couple of minutes; - pour rum into the slightly cooled syrup. Each cupcake is dipped in syrup to soak well. We will prepare sugar fudge: - cook sugar with water, bringing to a boil, reduce the gas, boil until tender. We check our readiness before sampling for a soft ball (we drip syrup into cold water, if the drop turns into a soft ball, the syrup is ready); - add citric acid to the finished syrup; - cool down, putting the container with fondant in a dish with cold water, stirring continuously. First, the mass will thin, then it will turn white and only after that it will begin to thicken, which will indicate the readiness of the fudge. We pour fudge on each cupcake, let it freeze and treat our friends!