Rombaba - classic dessert for Russian traditional tea party
My childhood was not too rich with sweet delicacies but all of them are still very special for me and people of my generation. One of them is rombaba - the rum upside-down cupcake with sugary hat. It is not really Russian - it originates from Poland of something like 15th century (they say the first amateur of this treat was Polish king). But you will hardly find a Russian that would not know what it is and would refuse from having tea with it. Well, a couple of them...
You can easily find rombaba in any grocery store, any bakery or nearly every coffee shop. Each place has its own recipe and shape. But it will always be fluffy pastry dipped into sugar syrup, mixed with rum in classical version (should I add there was no rum in its Soviet version?).
But if you want to cook a real rombaba yourself to remember the beautiful moments of Russian tea party, the step-by-step recipe is given below. Hard work on the recipe is definitely worth the result! Try it out!
180 ml milk
6 grams dry yeast
75 grams butter
480 grams wheat flour
500 grams sugar
80 grams raisins
salt at the edge of a knife
3/4 of glass water
100 grams sugar
2 tablespoons rum
2 teaspoons lemon juice
50 grams sugar
1/4 teaspoon vinegar
1 teaspoon lemon juice
2 tablespoons water
1/2 teaspoon butter
1. Warm up milk and dissolve yeast in it.
2. Add half of flour listed in the recipe into milk, mix well.
3. Cover the leavened dough with towel and put it into some warm place (not hot!) till the first bubbles appear on its surface.
4. Mix sugar well with butter
5. Add eggs (one by one) into butter-sugar mixture beating it with mixer.
6. Combine the leavened dough, sugar-egg mixture, salt and the rest flour, then knead dough and leave it aside for hour and a half.
7. Put raisins into a bowl of warm water for 15 mins
8. Mix raisins into dough, knead it once again tearing off pieces of dough and rolling them into small balls.
9. Grease the cupcake molds with butter and put the dough balls into them filling 1/3. Let the pastries rise.
10. Bake the babas for 25 minutes at the temperature of 220°С.
11. Mix sugar and water for syrup, bring it to boiling temperature, pour rum and lemon juice in.
12. Dip babas into syrup for 2 minutes and put them on a dish.
13. To make the glaze mix water, sugar, vinegar and boil it till it gets lighter, and add lemon juice.
14. Cover babas with glaze and let it sit.
Now you know how to bake Rombaba at home. This recipe will let you cook the perfect pastry - juicy, delicious and flavorous! Enjoy it!