Time: 12 o'clock.
Complexity: average
Servings: 6 - 8

Rum baba with chocolate - detailed recipe.

Ingredients:

Yeast dough

• 1.5 tsp dry yeast
• 1/3 cup milk
• 1/4 cup sour cream
• 1 egg yolk
• 1 whole egg
• 1 and 3/4 tbsp. confectionery flour (finely ground wheat flour with low protein content (8 - 10%)
• 3 tbsp. granulated sugar
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 4 tbsp (60 g) butter, room temperature

Filling

• 1/2 cup blanched almonds
• 1/3 cup granulated sugar
• 4 tbsp (60 g) butter, room temperature
• 1 large egg
• 2 tbsp dark rum
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp finely grated orange zest (optional)
• 1/4 tsp almond extract
• 170 g chocolate, finely chopped

Streusel

• 6 tablespoons of sugar
• 1/3 cup premium wheat flour
• 3 tbsp (45 g) butter, room temperature
• 1 egg, beaten

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

milk, sour cream, eggs, confectionery flour, vanilla extract, almond, rum, almond extract, Orange zest, chocolate, premium flour, streusel

We recommend

Preparation:

Step 1
• Prepare the dough: Mix yeast and 2 tablespoons of warm water in a mixer bowl and let stand until foamy, 5 minutes.
  
  Add the milk, sour cream, egg yolk, and 1/2 cup flour. Turn the mixer to medium speed and mix until smooth. Continue mixing, add the remaining flour, and knead until a moist dough forms, about 4 minutes.
  
  Increase the speed to high, add the egg, sugar, salt, and vanilla extract, and mix until thick, 3-4 minutes. Continue mixing, gradually adding the butter. The dough should be moist.
Step 2
• Grease a large bowl with butter and transfer the dough to it, covering with plastic wrap. Place the dough in a warm place and let it rise until it has almost doubled in size, about 1 hour and 30 minutes. Then punch down the dough, cover with plastic wrap, and refrigerate until firm, at least 3 hours or overnight.
Step 3
• Generously flour a sheet of parchment paper. Place the dough on the sheet and shape it into a square, then roll it out into a 27 x 37 cm rectangle. Transfer the dough, along with the parchment paper, to a baking sheet and shake off any excess flour. Cover the dough with plastic wrap and chill until firm, 1 to 2 hours.
Step 4
• Meanwhile, prepare the filling: Grind the almonds and sugar in a food processor. Add the butter, egg, rum, vanilla and almond extracts, cinnamon, and orange zest, and process until smooth. Cover and refrigerate for 1 hour.
Step 5
• Prepare streusel: Mash the sugar, flour, and butter in a bowl with a fork until lumps form. Cover and refrigerate.
Step 6
• Grease a 22 x 12 cm rectangular baking dish with butter.
Step 7
• 
  Spread the almond filling over the dough, leaving 2.5 cm from each edge, sprinkle with chocolate.
Step 8
• 
  Starting from the short edge, using parchment paper to help roll the dough into a tight roll, shaking off excess flour.
  
  
Step 9
• 
  Pinch the ends of the roll, then twist several times.
Step 10
• 
  Fold the roll in half so that the ends are next to each other.
Step 11
• 
  Then twist again.
Step 12
• 
  Place the roll in a baking dish.
  
  
Step 13
• Cover the top with oiled parchment paper and place in a warm place to rise, about 2 hours.
Step 14
• Preheat oven to 180°C. Brush the dough with beaten egg and sprinkle streuselBake the rum baba until golden brown, 60-70 minutes. You can check for doneness by pressing on the center; the surface should spring back. Using a knife, loosen the rum baba from the pan and cool for 1 hour without removing it. Then remove from the pan and cool completely.
  
  Serve the rum baba with coffee with cherry cream.

Votes: 3