Rum grandmother with fondant

Description

Dear Powerade! The grandmother is just mind-blowing delicious! You can swallow the tongue, along with the grandmother! Sweet, tender, soft, juicy, with Fudge, syrup-soaked with this ROM - well, impossible delicious! Prepared for my mother because she loves rum grandmother, and such, of course, not find! Rum grandmother accompanies Fudge, which we cover ready money. But this fondant can be prepared instead of candy to children, and adults, I'm sure happy to enjoy.

Ingredients

Milk

1 l
Flour

9 cup
Yeast

22 g
Sugar

9 cup
Butter

200 g
Salt

1 tsp
Vanilla

3 pack
Vegetable oil

0.5 cup
Sour cream

3 Tbsp
Raisins

1 cup
Vodka

2 Tbsp
Yolk egg

5 piece
Honey

1 tsp
Cream

1.5 cup
Lemon juice

4 tsp
Chocolate milk

1 share
Water

3 cup
Rum

50 ml

Cooking

Put the sourdough. Mix 700 ml of warm milk, all the yeast, 1 Cup sugar and 2 cups flour. Put the dough in a warm place for about 3 hours. She needs to climb and covered with bubbly.

While the dough is rising, wash and dry the raisins.

And prepare the fondant. We're ready to lubricate the headstock. Prepare the cream.

Add to them 2 cups of sugar, 1 tsp. honey, vanilla. Put on a small fire and start cooking.

When our Fudge comes to a boil, at first it will be hard to climb and will boil with large bubbles. In the original old recipe, it was written: "First boiling bubbles rise strongly and at the same time burst, then starts to descend and at some time will stop in the same position...".

Cook for her like about 15 minutes, then add the lemon juice, 1 tsp of butter and a slice of chocolate (for me still do not sell, and therefore will try to make the fondant taste better). Sweet little settle and begin to boil as if "hard". Author: "After a difficult start to boil and even more will settle." It must CONSTANTLY interfere in the process of cooking. Cook for another 15 minutes. Fudge becomes creamy hue and becomes thick. Taste for readiness, dripping a drop of sweet in cold water. If this drop can be taken by hand, it does not spread, and from it formed a ball, the Fudge is ready. My fondant was cooked a total of 30 minutes.

Remove the Fudge from the heat, cooled slightly and whisk it until smooth and elastic.

Spread whipped fondant on waxed paper and put in refrigerator for freezing. Fudge turns out very tasty. It can also be eaten just like that, instead of candy.

Meanwhile, the finished dough. Add to it the remaining milk (300 ml), one Cup flour, two cups of sugar, salt, stir and set for the next lift. For about 40 minutes.

Next, knead the dough completely. Add another Cup of sugar, melted butter, vanilla, vegetable oil, sour cream, vodka, raisins, beaten egg yolks and gradually add the remaining 6 cups of flour, knead elastic dough. Knead until then, until it will not lag behind hands. Cover and put to rise. Approximately 1 hour.

The dough came.

Grease a small paper baking molds with vegetable oil. From the test roll balls and put into molds. Forms should be filled no more than halfway. Out of this number ingredients I got 30 stuff dough.

Let the dough rise in the molds and bake at 180 degrees for about 40 minutes, until tender. Give to our grandmother to cool, then extracted from the molds. To IMPREGNATE with a SYRUP to be COMPLETELY COOLED HEADSTOCK, otherwise they will fall apart. Preferably even 10 hours after baking.

Until the grandmother is cool, boil the syrup for impregnation. 3 cups water 3 cups sugar mix, add 2 tsp lemon juice and bring to a boil. Allow to cool and add to the syrup 50 ml rum. Syrup for impregnation must also be cold.

Further impregnate the headstock on both sides. Start from the "head". I soaked in a baking dish with sides. Poured the syrup in a pan and put there the money. 10 minutes from the head, then turn over on the legs and impregnate thoroughly, about 15 minutes. See, however, that the grandmother has not collapsed and is not too soaked. Again, most importantly, the grandmother, and the syrup was cold.