Rum Baba

Mix yeast and 50 g of brown sugar with 120 ml of warm water, let it sit for a few minutes.

When the yeast is activated, mix in a quarter of the sifted flour using a mixer. Then add the room temperature eggs one by one. Add a pinch of salt and the remaining flour. Cover the dough with plastic wrap and place it in a warm place for 45 minutes; it should double in size.

Add softened butter to the risen dough and knead with a mixer.

Place the dough in the molds for babas so that it slightly does not reach the edges. Cover with plastic wrap and let it sit in a warm place for another 45 minutes.

Place the risen buns in an oven preheated to 200 degrees for 20 minutes. Then remove the golden buns from the molds and let them cool.

For the syrup, put water and the remaining brown sugar on the heat, bring to a boil, and cook for 5 minutes. Then remove from heat and add rum.

Place the cooled pastries in a container with warm syrup. Leave them to soak.

For the icing, mix sugar and 160 ml of water in a saucepan, place it on the heat and stir until the sugar is completely dissolved without boiling. Then bring to a boil; when the syrup thickens (visible by slowly bursting bubbles), remove the saucepan from heat and place it in a container with cold water to cool slightly. Add lemon juice and start stirring the warm syrup vigorously for about 10-15 minutes. The syrup will fill with many small bubbles, making it appear white. The finished icing can be stored in the refrigerator for several weeks.

Place the saucepan with the glaze in a water bath and heat it. Dip the soaked pastries into the warm glaze.

Dip the soaked pastries in warm glaze.