Easter rum Baba

Description

Delicious, beautiful and rich decoration of the Easter table. The rum Baba is an Easter dish. She looks like a little cake or grandma, only in mini version. Also offer the option of decorating the rum babas in the shape of a chicken!

Ingredients

Flour

2.5 cup
Brown sugar

3 Tbsp
Sugar

100 g
Yeast

10 g
Chicken egg

3 piece
Salt
Milk

100 ml
Butter

30 g
Water

140 ml
Rum

2 Tbsp
Vanilla sugar

1 tsp
Powdered sugar

150 g
Lemon

1 tsp
Raisins

50 g
Sour cream

50 g
Corn

1 cup
Marmalade
Topping pastry

Cooking

First of all, prepare the dough. For its preparation I used generic brown sugar from "Mistral".

In warm milk add 10 C. yeast, 1 tsp sugar and 1 tbsp flour, mix...

... and leave in a warm place for 15 minutes.

Then continue cooking the dough. I will need 3 eggs, remaining brown sugar (2,5 tbsp), a pinch of salt and flour.

Beat well with a whisk 3 eggs, stir in the yeast mixture.

Wash the raisins and grind butter.

2.5 cups of flour sifted, add a pinch of salt, and 2.5 tbsp brown sugar, knead the dough.

In the yeast mixture stir in the raisins, mixed with butter.

The finished dough cover with a towel and put in a warm place for about 1.5 hours.

The dough should rise about 2 times, it is sufficiently elastic.

Put some baking tins with vegetable oil.

Spoon the batter into the molds, filling about 1/3, and leave it for another half an hour, the dough has risen again.

When the dough has risen again, sent the rum babas in a preheated 200 deg. the oven for 15 minutes.

Take 15 minutes out of the oven, allow to cool completely and stand for 2 hours.

And meanwhile, prepare a syrup. 100 gr. sugar + 1 tsp vanilla sugar mixed with 100 ml of water, bring to a boil so all the sugar is dissolved, turn off the heat, allow to cool and add 2 tbsp rum (or brandy). The syrup is ready.

The constant cold and the rum Baba is to pierce with skewers to better soaked in syrup.

Impregnate rum Baba in the syrup for about a minute.

Now cover it with icing... the icing: 150 g icing sugar, 2 tablespoons of water or milk and 1 tsp lemon juice. In the hot liquid, stirring constantly, add powdered sugar, then add lemon juice, mix and apply on the rum Baba, it is not warm glaze.

Immediately sprinkle candy sprinkles (to stuck).

Now for Easter decorated rum Baba. Sour cream to coat the rum Baba.

On top sprinkle crushed corn flakes (the future body of the chicken).

From marmalade to make the scallops, wings, beak and legs, eye - candy from sprinkles. Chickens are ready!

Comments and reviews

Leave a comment or a recipe review