Description
"And the baked Baba in Italy exclusively swarthy looking men with a singing voice and strong southern accent. Yes, they know how to pamper women! Ready women dip into banks with a sweet rum syrup, where it is stored until then, until they buy some charming lady. Dark and handsome will definitely give her one Baba into the bargain. "Grazie!&am p;quot; answer it and eat it immediately, licking her fingers smeared with sweet syrup." When I read this blog ingwervanille, all... I'm lost. These words haunted me until, until I prepared this mouth-watering pastries and... you know what I did after I tried the first Baba? Yes... licked his fingers, smeared with sweet syrup)))
Ingredients
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Flour
250 g
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Salt
0.5 tsp
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Sugar
1 tsp
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Chicken egg
3 piece
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Butter
50 g
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Raisins
75 g
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Milk
80 g
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Yeast
1.5 tsp
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Sugar
1 tsp
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Orange zest
1 piece
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Vanilla
1 piece
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Water
500 ml
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Sugar
250 g
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Rum
60 ml
Cooking
Milk heat up to 37S, add sugar and dry yeast SAF-Moment and leave until the advent of foam caps
Sift the flour into a bowl, add eggs, salt and sugar. Pour the milk with yeast, mix gently. You should get nekrutoe dough is smooth. Cover with a towel and remove an hour in a warm place to rise.
Softened butter whisking to make it light and fluffy and add washed and dried raisins, mix well.
Once the dough will increase in 2 times with your palm to drive the butter with the raisins into the dough a spanking motion until until the dough becomes elastic. It may take about 5 minutes.
Put the dough in small forms greased with butter, half cover with a towel and put in a warm place to rise. As you can see, I used glass cups instead of ramekins. Don't worry, they won't crack in the oven. Bake for 20-25 minutes at 180C.
Cooking a sweet rum syrup. To remove the zest from the orange, to reveal the vanilla pod with a knife to clean out the seeds, add the zest, vanilla seeds and the pod in the water, add sugar. Put on fire and cook, stirring, until the sugar has dissolved completely, about 5 minutes. The syrup in no case should not boil! Remove from heat, allow to cool and add the rum. The rum syrup can be prepared during the proofing of the dough, so he managed to cool down.
Warm Baba to remove from the molds, allow to cool completely and dip in syrup for 5-10 minutes, then put on the grill and allow to drain.
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