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Rum baba with glaze
8 servings3 hours 10 min
1. In a large deep bowl, mix the sifted flour with sugar, add salt, as well as lemon and orange zest, honey.
2. Melt the oil.
3. Combine the flour mixture with eggs (drive in one at a time), add melted oil and yeast diluted in milk.
4. Knead the dough using a mixer at medium speed (you can also use your hands). When the dough does not stick to the spatula (arms) and stretches well, it is ready. We lay out the dough according to the forms by half of the total volume. Let us approach for 15-20 minutes. Bake at a temperature of 200 degrees until ruddy. In time, it will take from 30 to 40 minutes. You can turn over and brown the bottom of the muffins. We prepare syrup: pour water into sugar, dissolve, heating on fire. Add rum and vanilla. We cut orange and lemon into pieces, send it to syrup. Put all the cupcakes in warm (necessarily warm! ) Syrup and leave to soak for 20 minutes. Let's prepare the glaze: add water, vanilla and rum to the confit, heat it over fire until the confit completely melts. Filter it through a sieve and water the rum women soaked in syrup. To decorate the muffins, beat the cream with icing sugar, add vanilla. We decorate each rum baba with this cream and strawberry, and serve it on the table. Very beautiful and tasty!
Wheat flour - 300 g, Salt - 6 g, Sugar - 20 gr, Milk - 130 ml, Yeast - 17 gr, Eggs - 225 gr, Butter - 70 gr, Honey - 20 gr, Orange zest - 30 gr, Lemon zest - 10 gr, Sugar - 400 gr, Water - 1 L, Oranges - 100 gr, Lemons - 80 gr, Rum - 20 mL, Vanilla sugar - 2.5 g, Water - 50 mL, Rum - 50 ml, Confitur - 200 g, Vanilla pod - 1 pc., Vanilla pod - 1 pc., Cream - 200 ml, Powdered sugar - 20 gr, Strawberry - 100 gr
