Opara. Connect in a bowl the ingredients. Stir with a whisk, close under the film. Place in a warm spot or in a container of warm water of 40 degrees C, for 30 minutes until the surface active bubbles, i.e. a sign that the yeast is alive.

Dough. Sift flour, combine with salt, sugar and vanilla. Stirring pour in the flour, the yeast mixture, oil, honey and beaten eggs. Melt margarine, allow to cool to 40 degrees, add to flour. Knead a soft dough. cover with wrap and leave for 40 minutes to the pre-increase in volume twice. The room should be warm, without drafts. We need two such lifting test. between each period abenaim, and again concealed under the film from dry peel. I work with the dough with your hands, do not use a mechanical stirring mixer. The dough loves your pens. The photo of the finished dough is laid out on forms. Forms are pre-lubricated and sprinkle with flour. Leave for proofing for about 15-20 minutes. Optional in the dough you can add raisins.

It took 20 minutes, the dough in the forms of increased and ready for baking. Bake at 180 for 30-40 minutes. Ovens are all different, follow the process. I put down the oven a glass of water, it is for soft baking.

Here's a beautiful, burly, our Grandmother, and her "children" nice to see))

Photo of raisins ( if you wish to add it to the dough) Raisins pre-soaked in 50 ml rum. for 10 minutes-you., then drain, add a little flour and stir. In this case, the raisins don't fall out of the dough when kneading.

Clean the raisins and mix with two tablespoons of flour.

Syrup. Clean Ranetki prokopos several times with a toothpick. Combine brown sugar with water, add the vanilla, lemon juice and zest. I also dipped into the syrup and peel from the lemon. Optionally, you can chop the orange segments. Put the pan on the fire, cook stirring syrup and Ranetki, but do not boil, but bring up to about +70 degrees, remove from heat. Ranetki extract and delay separately. Ranetki can be a long nigergate in the hot syrup, and only 5 minutes MB. Cools to 50 degrees, pour in the rum syrup. Prepare dishes for impregnation of rum babas. You will decide about the readiness of the saturation of syrup. Then put on the grill, drain off excess syrup, and prepare for glazurovki.

For impregnation of syrup you will need any container where you can drop money. The bottoms and the top of the cakes clean and leveled with a knife. You can make holes of wooden spokes-skewer.

Version of the photo without specifying the brand of rum.

Glazunovka. This frosting recipe is very simple, it is beautiful, stable cakes, white and shiny. To prepare the icing with just icing sugar. And so, powdered sugar mixed with milk enough to get a lot of thick sour cream. It is easy to adjust the components, adding the powder or adding fluid. Next add the starch and oil, mix up again and you're done! You will love this recipe of frosting will also be used in decorating cakes. Spoon safely sling grandmother, glaze finds himself in the track. Lays smooth and brilliant. It's okay if you leak to the dish or the tablecloth, it is easy to remove without leaving traces. Rum grandmother can be stored for a long time, the glaze remains in perfect condition.

Decoration is a variant when "the kids can head to climb" :))

Photo decorating small attendants.

The decoration and the context. Berries and butter cream crown located at the top. The nozzle "star" For the cream to bring down the whisk 100g of CL. oil with 2 tablespoons of powdered sugar and 2 spoons of condensed milk, 1ch. L. skate or rum. A lot of the cream is not needed. I added 0.5 teaspoon of thickener for cream. In this case, the cream will hold its shape.

Close ( option) Your guests, children, children of friends will be very happy with this Grandmother in a skirt and her kids). Baba is pleased with sweet rennet and a few kislorodnoi autumn quinces.

Photos for your mood, if you can)) Kitten Maine Coon've been waiting for this moment to the landlady turned away, and he lay down next. Rather because of interest, this colorful tower he had not yet seen))

The recipe used brown cane sugar Mistral. The dough is obtained with a pleasant taste, is a beautiful shade.

A large structure of crystals allows to use it as a decoration of sweet pastries.