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Rum Baba, 36-39 pieces is for Dessert.

Rum Baba, 36-39 pieces takes 90 minutes to prepare.

Rum Baba, 36-39 pieces takes 20 minutes to cook.

Rum Baba, 36-39 pieces makes 39 servings.

The ingredients for Rum Baba, 36-39 pieces are:

Reserve 52 g of sugar and 175 g of sugar, the rest use for dough. Also reserve molasses, 1 tsp of rum extract, and rum for syrup.

Use 40 g of fresh yeast or 16-22g of dried yeast. Prepare the dough: dissolve yeast in 260 ml of lukewarm water and mix it with 260 g of flour. Let raise for 40-50 min (t = 25-30C).
Mix 2 eggs (or 1 egg + 1 yoke) with 202g of sugar, add 101 g of butter and 101 g of margarine (softened). Add egg mixture to the dough, add 2 tsp of rum extract, 2 tsp of vanilla powder. Mix well and add raisins. Set to the warm place (t = 30-35C) for 45-55 min.

Make 36-39 2-inch dough balls and bake them for 20 min under t=210-220C.

Let babas stand for 8 hours. Prepare syrup: dissolve 52 g of sugar in 58 g of water, boil and add 5 g of rum or cognac and 1 tsp of rum essence. Cool down the syrup and deep babas into syrup. Prepare the glaze: 175 g of sugar dissolve in 55 g of water and evaporate a little mixing non-stop. Add 17 g of molasses and boil a little more. Cool down quickly in water and beat with hand mixer. Glaze should be at about 40C warm and somewhat thick when you put it on baba tops.

Here is how you make Rum Baba, 36-39 pieces:

Serving Size:?makes 39 2-inch piecesNumber of Servings: 39Recipe submitted by SparkPeople user IRINA75.

The nutritional information for Rum Baba, 36-39 pieces is:

• Servings Per Recipe: 39
• Amount Per Serving
• Calories: 173.7

• Total Fat: 5.1 g
• Cholesterol: 18.4 mg
• Sodium: 90.8 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 0.7 g
• Protein: 2.7 g