Classic baba

Rum baba is an interesting and bright-tasting confection that many people know and love. Fragrant pastries can be served with a cup of hot tea or coffee. To prepare, use our proven culinary selection of eight recipes at home with step-by-step photographs.

Classic baba according to USSR GOST at home

Classic rum baba according to USSR GOST at home turns out to be very tasty, aromatic and attractive. This treat is ideal for both family tea and a holiday table. Try our proven step-by-step recipe.

1. 
   How to prepare classic rum baba according to USSR GOST at home? Pour warm water into a saucepan, add butter, and also add salt and sugar. Heat the products to a temperature of 35°, stir until the dry grains dissolve.
2. 
   We also send fresh yeast here and mix everything again. It is important that your mass is not hot, but only slightly warm.
3. 
   Next, add chicken eggs to this mixture and mix everything with a whisk.
4. 
   Measure out the required amount of flour and sift it into a deep bowl.
5. 
   Pour our liquid mixture into the prepared flour.
6. 
   Knead the homogeneous dough for about 12 minutes. At the end of the kneading, mix in the raisins, which we first soak in rum. Then cover it with a towel and put it in a warm place for 1 hour.
7. 
   During this time, the dough will noticeably increase in size.
8. 
   Place the dough in molds greased with vegetable oil. Leave them in a warm place for 20 minutes.
9. 
   Then place in an oven preheated to 180° for 20-25 minutes.
10. 
    Let the pieces cool, remove from the mold and turn over. Pierce it with a wooden stick. Boil the syrup from water, rum and sugar. We water our preparations with it.
11. 
    Combine all the ingredients for the glaze in a saucepan, bring to a boil and cook for about 3 minutes, knead thoroughly. We decorate our dessert with this glaze.
12. 
    Classic baba according to USSR GOST is ready at home. Serve and try!

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Rum baba with raisins

Rum baba with raisins will delight you with its rich taste, pleasant aroma and attractive appearance. These pastries can be served with a cup of hot tea, coffee and other drinks to taste. Try making this treat with our tried and tested recipe with step-by-step photos.

Cooking time – 20 hours

Cooking time – 30 minutes

Servings – 6

Ingredients:

• Flour – 200 gr.
• Butter – 100 gr.
• Granulated sugar – 100 gr.
• Egg – 2 pcs.
• Salt – 0.25 tsp.
• Vanilla sugar – 1 packet.
• Raisins – 50 gr.

For the dough:

• Flour – 210 gr.
• Water – 140 ml.
• Dry yeast – 5 gr.

For impregnation:

• Granulated sugar – 240 gr.
• Water – 240 ml.
• Cognac – 1 tbsp.

For fondant:

• Granulated sugar – 500 gr.
• Water – 170 ml.
• Lemon juice – 1 tbsp.

Cooking process:

Step 1. First of all, let's prepare the fudge. Place sugar in a saucepan and add water.

Step 2. Bring to a boil, cook under the lid for a couple of minutes. Next, remove the lid and continue cooking. At this stage, add lemon juice. Boil for a couple more minutes until syrup forms.

Step 3. Cool the syrup to 60° and beat until a fluffy white mass is obtained. Cover the workpiece with cling film and leave for 12 hours at room temperature.

Step 4. For the dough, combine flour with yeast and warm water.

Step 5. Knead a homogeneous dough-dough, cover it with a towel and put it in a warm place for 4 hours.

Step 6. Sift flour (from the general list of ingredients) into the dough, add eggs, salt, sugar and vanilla sugar.

Step 7. Knead the dough and gradually add softened butter. Knead the dough with butter for about 5 minutes.

Step 8. Pour boiling water over the raisins in advance for 10-15 minutes and dry with paper towels.

Step 9. Knead the dough together with the raisins and put it in the refrigerator for 1 hour, covering with a towel. After an hour, mix the dough again and put it in the refrigerator for another hour and a half.

Step 10. Divide the dough into small pieces and place them in muffin tins.

Step 11. Cover the workpieces with a towel and leave for an hour and a half at room temperature.

Step 12Then place in an oven preheated to 210° for 40 minutes. Let cool without removing from the molds.

Step 13. For the syrup, combine sugar and water in a saucepan. Bring to a boil and then simmer for about 2 minutes until the dry product is completely dissolved. Next, pour in cognac and cool.

Step 14. Take the rum baba out of the molds, turn them over and pierce them with a toothpick. Soak thoroughly with our syrup. To do this, immerse the baked goods in syrup for 10-15 seconds.

Step 15. Heat the finished fudge in a water bath and coat a smaller part of the baked goods with it.

Step 16. Rum baba with raisins is ready. Help yourself!

Rum baba with chocolate glaze

Rum baba with chocolate glaze is a very tasty, appetizing and attractive dessert for your holiday or family tea party. Be sure to try cooking it using our proven step-by-step recipe with photos. Treat yourself and your loved ones!

Cooking time – 2 hours 30 minutes

Cooking time – 30 minutes

Servings – 10

Ingredients:

• Flour – 600 gr.
• Dry yeast – 1.5 tsp.
• Granulated sugar – 100 gr.
• Butter – 150 gr.
• Salt – 0.25 tsp.
• Vanilla sugar – 1 packet.
• Raisins – 100 gr.
• Water – 1 tbsp.
• Lemon zest – 2 tbsp.

For chocolate glaze:

• Cow's milk - 3 tbsp.
• Granulated sugar – 10 tbsp.
• Cocoa powder – 2 tbsp.
• Butter – 50 gr.

Cooking process:

Step 1. Dissolve the yeast in warm water, then add sugar and a little flour. Knead.

Step 2. Leave the dough in a warm place for 15 minutes.

Step 3. Add softened butter here, add salt, regular sugar and vanilla.

Step 4. Now sift the required amount of flour here.

Step 5. Knead everything thoroughly and add lemon zest to the dough.

Step 6.Mix everything again and add raisins.

Step 7. Knead the dough with your hands and leave it in a warm place for 1 hour.

Step 8. Prepare small molds for our baking. Coat them with oil and sprinkle with semolina or flour.

Step 9. Place pieces of dough into the molds. Let them stand in a warm place.

Step 10. Then place in an oven preheated to 180° for 25 minutes.

Step 11. Remove the treats from the molds and cool on a paper towel or wire rack.

Step 12. For the glaze, heat the milk, butter, cocoa and sugar. Boil until completely homogeneous. Then pour this mixture over our baked goods.

Step 13. Rum baba with chocolate glaze is ready. Serve it to the table quickly!

Rum baba with cognac at home

Rum baba with cognac at home turns out rich in taste, aromatic and attractive. This treat is ideal for both family tea and a holiday table. Be sure to try our proven step-by-step recipe.

Cooking time – 4 hours

Cooking time – 30 minutes

Servings – 6

Ingredients:

• Flour – 100 gr.
• Water – 100 ml.
• Fresh yeast – 20 gr.
• Salt – 1 pinch.
• Margarine – 100 gr.
• Granulated sugar – 100 gr.
• Vanilla sugar – 1 tsp.
• Raisins – 50 gr.
• Cognac – 25 ml.
• Rum essence – 7 gr.
• Creamy margarine – 100 gr.
• Egg – 2 pcs.
• Glaze - to taste.

Cooking process:

Step 1. We dilute the yeast in warm water and mix it with some of the flour. Mix everything together, cover with a towel moistened with water and put in a warm place for 1 hour.

Step 2. Pour melted cooled margarine, water into the prepared dough, also add granulated sugar, salt, vanilla sugar and eggs. Mix.

Step 3.Sift in the remaining flour and mix thoroughly. At the end add raisins.

Step 4. Using your hands, mix the raisins into the dough.

Step 5. Leave the dough in a warm place for 1 hour.

Step 6. Grease a baking dish with margarine and place the dough here in portions. Leave in a warm place for an hour and a half. You can put it in an oven preheated to 30°.

Step 7. After an hour, our blanks will noticeably increase in size.

Step 8. Bake the treat for 15 minutes at 210°. Then cool and remove from the molds.

Step 9. For the syrup, dissolve sugar in water and bring to a boil, remove the foam. At the end, pour in cognac and cool.

Step 10. We soak our women with the resulting syrup.

Step 11. Place the blanks in a common container. Let the syrup absorb well for about 1 hour.

Step 12. Prepare the glaze to taste. You can make sugar fudge.

Step 13. If necessary, warm it up in a water bath.

Step 14. Coat our women with delicious glaze and let them harden.

Step 15. Rum baba with cognac is ready at home. You can try!

Italian baba at home

Italian baba at home will delight you with its appetizing appearance and interesting taste. Anyone can make attractive and colorful baked goods. To do this, use a proven recipe with step-by-step photographs from our culinary selection.

Cooking time – 4 hours

Cooking time – 30 minutes

Servings – 10

Ingredients:

• Flour – 550 gr.
• Dry yeast – 10 gr.
• Rum – 100 ml.
• Cow's milk – 200 ml.
• Granulated sugar – 100 gr.
• Egg – 2 pcs.
• Butter – 100 gr.
• Raisins – 150 gr.

For impregnation:

• Granulated sugar – 200 gr.
• Water – 300 ml.
• Rum – 50 ml.

For fondant:

• Granulated sugar – 500 gr.
• Water – 200 ml.
• Lemon juice – 1 tsp.

Cooking process:

Step 1.We will prepare the necessary products according to the list.

Step 2. Soak the raisins in rum, leave while preparing the dough.

Step 3. Pour warm milk into a deep bowl, add a teaspoon of sugar to it and mix well.

Step 4. Add the yeast here and mix again.

Step 5. Pour 100 grams of flour into the dough, mix, cover with a towel and put in a warm place.

Step 6. Leave the dough for about 30 minutes.

Step 7. Separately, grind the butter with sugar.

Step 8. Break chicken eggs into the prepared dough.

Step 9. Mix the eggs into the dough.

Step 10. Next, put the butter and sugar here.

Step 11. Mix everything thoroughly again.

Step 12. Drain the rum from the raisins, and also add the product itself to the dough.

Step 13. Mix everything again.

Step 14. Add the remaining sifted flour and knead into a homogeneous dough.

Step 15. Cover it with a towel and put it in a warm place for 30 minutes.

Step 16. Prepare small molds. Coat them with oil and place the dough here. Fill half the mold with dough.

Step 17. Leave the workpieces in a warm place to rise. Then put it in an oven preheated to 180° for 25 minutes.

Step 18. In a saucepan, combine water with sugar. Let's put it on fire.

Step 19. Bring the contents to a boil and cook until the sugar grains dissolve. At the end, pour in the rum and remove from the heat.

Step 20. Let's also prepare the fudge. Pour hot water over the sugar and stir until the dry product dissolves.

Step 21. Cook the workpiece over moderate heat. Bring to a boil.

Step 22. Then reduce the heat and cook the product for about 35 minutes. Finally, add lemon juice and stir. Let it cool.

Step 23. Beat the cooled syrup until a fluffy white mass is obtained.

Step 24Pierce the finished rum baba with a wooden skewer.

Step 25. Dip the narrow part of the baked goods into the impregnation.

Step 26. Next, transfer them to a plate.

Step 27. Coat the surface with the prepared fondant.

Step 28. Italian baba is ready at home. Help yourself!

Rum baba without yeast

Rum baba without yeast is a simple and quick version of the famous and beloved dessert by many. Anyone can cook it. To do this, use a proven step-by-step recipe with photographs from our selection. Treat yourself and your loved ones with delicious pastries.

Cooking time – 1 hour 30 minutes

Cooking time – 30 minutes

Servings – 8

Ingredients:

• Flour – 270 gr.
• Butter – 250 gr.
• Egg – 4 pcs.
• Lemon – 1 pc.
• Granulated sugar – 180 gr.
• Baking powder – 10 g.
• Almonds – 50 gr.
• Walnut – 50 gr.
• Dried apricots – 100 gr.
• Rum – 80 ml.

For the syrup:

• Granulated sugar – 2 tbsp.
• Cognac – 1 tsp.
• Rum essence – 5 drops.

Cooking process:

Step 1. In a deep bowl, combine softened butter and sugar. Rub thoroughly.

Step 2. Break the chicken eggs here and also add the lemon zest. Add rum.

Step 3. Sift flour into the ingredients and add baking powder. Mix everything well until smooth.

Step 4. We also send chopped dried apricots and chopped nuts here. Mix the dough.

Step 5. Pour our mixture into a suitable baking dish. Place the treat in an oven preheated to 190° for 1 hour.

Step 6. At this time, prepare the syrup. Boil water with sugar for a couple of minutes, then cool to 40°. Pour in cognac and rum essence.

Step 7. Pierce the cooled baba and pour our syrup over it.

Step 8. Rum baba without yeast is ready. Decorate with glaze and serve!

Homemade baba with fudge

Homemade rum baba with fudge is a very tasty and attractive treat for your tea party. Such delicious pastries will definitely not leave anyone indifferent. For preparation, we recommend using a proven step-by-step recipe from our selection.

Cooking time – 5 hours

Cooking time – 30 minutes

Servings – 8

Ingredients:

• Flour – 500 gr.
• Fresh yeast – 25 gr.
• Butter – 100 gr. + for greasing molds.
• Egg – 3 pcs.
• Water – 150 ml.
• Granulated sugar – 4 tbsp.
• Raisins – 50 gr.
• Salt – 1 pinch.
• Rum - to taste.
• Vanillin – 2 gr.

For impregnation:

• Granulated sugar – 100 gr.
• Rum – 40 ml.
• Water – 150 ml.
• Lemon juice – 1 tbsp.

For fondant:

• Powdered sugar – 6 tbsp.
• Lemon juice – 1 tbsp.
• Boiling water – 2-3 tbsp.

Cooking process:

Step 1. Take the eggs and butter out of the refrigerator in advance. They should be at room temperature. You can immediately pour rum over the raisins.

Step 2. In a deep bowl, combine 150 grams of sifted flour, 150 milliliters of warm water and fresh yeast. Mix everything well, cover with a towel and put in a warm place for 1 hour. You can put it in an oven preheated to 30°.

Step 3. Sift the remaining flour and combine it with the prepared dough. Break eggs here and add softened butter. We also add salt and sugar. We begin to knead and add vanillin and rum to taste.

Step 4. Continue kneading the dough until smooth. Place it in a warm place for 1 hour.

Step 5. Place the finished dough on the work surface. Stir in the raisins and put the dough back in a warm place for 1 hour.

Step 6. Next, knead the dough with your hands and form a long loaf. Cut it into eight equal parts.

Step 7Place each piece of dough in a suitable mold, greased with butter. Muffin pans are suitable. Cover the pieces with a towel and leave in a warm place for 40 minutes.

Step 8. Next, place the pieces in an oven preheated to 200° for 40 minutes. Once baking is complete, let cool completely.

Step 9. For impregnation, combine 150 milliliters of water, lemon juice, rum and sugar in a saucepan. Bring the mixture to a boil and then cool to room temperature.

Step 10. Each cooled baba should be thoroughly soaked in our mixture. To do this, dip the women into the impregnation for 10 seconds.

Step 11. For fudge, combine powdered sugar and lemon juice. Stir with a whisk and gradually pour in boiling water. We obtain a thick, homogeneous mixture.

Step 12. Place the soaked babas with the smaller side up. Coat this part with fondant and let it harden.

Step 13. Rum baba with fudge at home is ready. Try it soon!

Homemade rum baba with cognac

Homemade rum baba with cognac turns out very tasty, aromatic and appetizing. Such juicy and interesting pastries are ideal for both tea drinking with the family and for the holiday table. Try our proven step-by-step recipe with photos.

Cooking time – 4 hours

Cooking time – 30 minutes

Servings – 8

Ingredients:

• Flour – 400 gr.
• Cow's milk – 200 ml.
• Butter – 100 gr.
• Granulated sugar – 100 gr.
• Egg – 2 pcs.
• Dry yeast – 1 tbsp.
• Salt – 1 pinch.
• Vanillin – 1 gr.
• Raisins – 100 gr.
• Cognac – 2 tbsp.

For the syrup:

• Granulated sugar – 70 gr.
• Water – 150 ml.
• Cognac – 60 ml.

For the glaze:

• Powdered sugar – 200 gr.
• Water – 20 ml.
• Cognac – 2 tbsp.

Cooking process:

Step 1. Wash the raisins and pour cognac. Let's leave it for a while.

Step 2.Pour 130 milliliters of warm milk into a deep bowl. We also send yeast and a tablespoon of sugar here.

Step 3. Mix everything well and leave for 10 minutes. Next, add 170 grams of flour.

Step 4. Knead this mass into a tight dough.

Step 5. Make several shallow cuts on one side of the dough.

Step 6. Place the finished dough in a pan with warm water. It is enough to warm the water to a temperature of 40°.

Step 7. Cover the workpiece with cling film and make holes. Leave for 20-30 minutes.

Step 8. At this time, separate the egg whites from the yolks. Beat the whites with a pinch of salt until fluffy foam.

Step 9. Grind the egg yolks separately with sugar and vanilla.

Step 10. We connect both masses to each other.

Step 11. We also send the melted and cooled butter here. Also pour in the remaining warm milk.

Step 12. Carefully remove the risen dough from the water.

Step 13. Transfer it to a common workpiece.

Step 14. Mix everything well and sift the remaining flour here.

Step 15. Again, knead everything thoroughly for 5 minutes.

Step 16. Next, cover the dough with cling film, make holes and leave in a warm place for 50 minutes.

Step 17. During this time, the dough will noticeably increase in volume.

Step 18. Place the prepared raisins along with the remaining cognac into the risen dough. Knead.

Step 19. Transfer the dough into a suitable form.

Step 20. Place in an oven preheated to 180° for 40-50 minutes. We take the treats out of the mold and let them cool completely.

Step 21. Separately cook syrup from sugar, water and cognac. We pour it over our finished baba.

Step 22. For the glaze, mix the powdered sugar with water and cognac until a homogeneous mixture is obtained. We coat our treats with it.

Step 23. Homemade rum baba with cognac is ready.You can try!