What is the secret of moist rum baba: history and recipe of the famous Polish dessert

If you are a fan of cupcakes, then rum baba will definitely be to your taste. Fragrant, moderately moist, and with delicate icing, it's a real gastronomic delight. If once it was not an easy task to find such a dessert, today it is sold in every store.

Very often, housewives try to replicate the famous rum baba in their kitchens. However it is extremely rare to achieve a moist texture.

Therefore, FoodOboz editorial team, based on the advice of experts, will tell you how the rum baba appeared and how to make it moist.

According to the legend, the rum baba appeared during the existence of the Polish-Lithuanian Commonwealth. Namely, during the reign of King Stanisław Leszczynski. It is said that at that time Poland was going through hard times. And in order to somehow keep the population positive, famous chefs offered to drive away sadness with desserts.

Back then, the only popular delicacy was the Kugeldorf pie. But when the confectioners brought it to the ruler once again, he was seriously angry. In his opinion, the pie lacked personality.

Later, the chefs diversified the recipe with the king's favorite drink, rum. Thanks to the alcohol, the cake became extremely soft, fluffy, and juicy.

Food blogger l.k.s_9 shared the recipe for a wet rum baba. Published on Instagram.

Ingredients:

For the dough:

• Raisins - 60 g
• Rum - 25 ml
• Yeast - 7.5 g
• Powdered sugar - 5 g
• Milk - 50 ml
• Flour - 125 g
• Eggs - 1 pc.
• Butter - 60 g

For impregnation:

• Rum - 10 ml
• Sugar - 125 ml
• Water - 250 ml

For the glaze:

• Sugar - 120 g
• Water - 40 ml
• Citric acid - 10 drops

Method of preparation:

1. Pour the raisins with rum and leave for 1 hour.

2. Mix yeast with powdered sugar and melted milk until smooth.

3. Beat the egg. Add the flour and the milk-yeast mixture. Knead the dough.

4. Add the melted butter and raisins. Put in a warm place for 40 minutes.

5. Grease the baking molds with butter. Put the dough in 2/3 of the mold and leave in a warm place for another 30 minutes.

6. Preheat the oven to 180 degrees. Bake rum baba for 30 minutes.

7. In the meantime, prepare the impregnation. Mix water and sugar and put it on fire. Once the syrup is hot, pour in the rum.

8. Pour the syrup over the hot buns.

9. To make the glaze, mix sugar and water and put it over medium heat. Add citric acid and stir. Then dip the pan into a bowl of cold water and stir until the glaze turns white.

10. Lubricate the baba.