Baba with raisins
4 servings
60 minutes
Baba with raisins is a classic Russian pastry whose history traces back to ancient Slavic culinary traditions. This airy, aromatic, and slightly moist cake is filled with softness and warmth, while the raisins add an exquisite sweetness. The delicate yeast dough soaked in rum and lemon zest makes it particularly rich in flavor. Previously, such babas were prepared for holidays and large family celebrations as their rich aroma created a cozy atmosphere. Baba can be served as a standalone treat with tea or with a light cream that highlights its texture. Its golden crust and exquisite taste make this dessert a favorite among many generations, while the preparation process turns it into a true art of baking.
1
Pour the flour into a bowl, make a well in the center, and crumble the yeast into it.
- Wheat flour: 600 g
- Dry yeast: 20 g
2
Add 1 teaspoon of sugar and some warm milk.
- Sugar: 50 g
- Milk: 300 ml
3
Mix the ingredients in a well and let them rise in a warm place for 25 minutes.
4
When the yeast rises, sprinkle them with flour. Add sugar, butter or margarine, and rum on the side.
- Wheat flour: 600 g
- Sugar: 50 g
- Butter: 50 g
- Rum: 2 teaspoons
5
Knead a uniform, elastic dough and let it rise.
6
Mix raisins into the dough, place it in a round mold, and let it rise again.
- Raisins: 100 g
7
Place the turkey in a preheated oven at 165 degrees for 1 hour.
