Rum Baba with Raisins

6 servings

30 minutes

Rum baba with raisins is a classic Russian pastry rooted in European traditions. The sweet, airy dough infused with the aroma of vanilla and rum gains incredible softness through a special preparation method. Raisins add a delicate fruity sweetness, while soaking in wine syrup gives the dessert a rich flavor and juiciness. This pastry is traditionally served with tea and pairs excellently with hot beverages, creating an atmosphere of coziness and celebration. Rum baba is not just a dessert but a symbol of home warmth, hospitality, and the hostess's skill.

Energy value per serving

• Calories: 1438.8
• Proteins: 28.7g
• Fats: 53.7g
• Carbohydrates: 209.2g

Ingredients

• Wheat flour: 1 kg
• Milk: 2 glass
• Sugar: 1.8 glass
• Chicken egg: 7 pc
• Butter: 300 g
• Salt: 0.8 tsp
• Raisin: 200 g
• Vanillin: 0.5 tsp
• Water: 1.8 glass
• Red dry wine: 6 tbsp
• Fresh yeast: 50 g

Cooking steps

1. Dissolve yeast in one glass of warm milk, add 3 glasses of flour, and knead a thick dough, roll it into a ball, make 5-6 shallow cuts on one side, and place the dough in a pot with warm water (2-2.5 l), cover with a lid, and put it in a warm place.

   Required ingredients:

   • Milk: 2 glasss
   • Fresh yeast: 50 g
   • Wheat flour: 1 kg
   • Water: 1.8 glass

2. After 40-50 minutes, when the dough has risen and doubled in volume, remove it with a slotted spoon, transfer it to a mixing bowl, add a cup of warm milk, salt, egg yolks beaten with sugar and vanillin, and egg whites whipped to a foam, mix everything, add the remaining flour, and knead the dough. Then add the butter (or margarine) beaten until white to the dough and knead it well again (the dough should not be too thick), cover it, and place it in a warm place.

   Required ingredients:

   • Milk: 2 glasss
   • Salt: 0.8 teaspoon
   • Chicken egg: 7 pieces
   • Sugar: 1.8 glass
   • Vanillin: 0.5 teaspoon
   • Wheat flour: 1 kg
   • Butter: 300 g

3. When the dough doubles in volume, add raisins, mix, and pour the dough into prepared molds (to half the height), cover, and place in a warm place to rise. When the dough rises to 3/4 of the mold's height, carefully place it in a gentle oven for about 45-60 minutes.

   Required ingredients:

   • Raisin: 200 g

4. During baking, the mold should be turned very carefully, as even a slight jolt can cause the dough to sink and the center to be empty. Remove the finished rum baba (doneness is determined like that of kulich) from the mold and place it on its side on a plate, and when it cools, pour syrup with wine over it, gently turning it on the plate so that the syrup is absorbed from all sides; after that, place it on a plate, let it dry a bit, and then transfer it to another plate covered with a paper napkin and serve.

   Required ingredients:

   • Red dry wine: 6 tablespoons