baba recipe

Baba - sweetness, it is widely known not only in the former Soviet Union. With some variations, they are baked in Europe. That, however, is logical, because she comes from there. The invention is credited with baba King of Poland and Grand Duke of Lithuania Stanislaw Leszczynski, who lived and who ruled in the 18th century. He seemed rather dry cake, and he came up with his dip in sweet wine. For the case of French chefs put his hands (well, not the same monarch her pitch, certainly), perfected the idea. As a result, we have today a culinary masterpiece as baba recipe is checking one century.

Recipe almost STATE

Almost - because programs are rounded to tens. For example, instead of 103 grams is asked to 100. In an industrial scale to comply with such proportions was not difficult, but in the kitchen they do not have a specific need, in our view.


  • Flour 280 G + 130 sponge
  • Fresh (compressed) Yeast - 10 g
  • Water for sponge 130 ml
  • Sugar 100 g
  • Butter - 100 g
  • Egg yolk +
  • Salt - ¼ tsp
  • Raisins dark - 50g
  • Vanilla sugar or vanilla


Pre-made brew. Yeast grind with a little sugar. Pour warm water, stir, add 130 grams of flour. Mix the ingredients in a large bowl, cover with cling film and put in a warm place for 1, 5-2 hours. If the fermentation process went too fast, move to a place poprohladnee. Ready Opara is expected to increase by 2-3 times.

When Opara is ready to proceed to knead the dough. Egg yolks and beat with the sugar and vanilla. Melt butter and mix with the egg mass. Pour in to the same brew, and then gradually add flour mixed with salt. Knead the dough is smooth. At the end of kneading add the raisins. Cover the dough with cling film and put in the heat for 40-45 minutes to rise. During this time, the dough should be twice obmyat, at the moment when it is doubled.

Approached dough into portions and put in special molds, oiled, so it took 1/3 of the volume of the mold. Put another 45-60 minutes for proofing. Heat oven to 190-200S. Women Bake 20-30 minutes, until tender. Remove from the oven and cool in the molds.

While women rasstaivayutsya and bake, prepare your syrup and icing.

Ingredients for syrup:

  • 550 ml water
  • 500 g of sugar
  • 50 g rum (brandy)

Boil water with sugar and boiled over low heat, until the mixture is reduced in volume by about 10%. Off, cool and pour in the rum. Stir.

Sugar Sweet:

  • 1 kg of sugar
  • 330 ml water
  • 4 g of citric acid or lemon juice 80 g

Boil water with sugar and boiled over high heat to a temperature of 108C (here need a special thermometer or just a few tries). Pour lemon juice or diluted citric acid and cook for about half an hour to 115C. You can check "test to a weak ball." To do so: moisten with a spoonful of cold water, to collect a small portion of the syrup and quickly put it in a glass of cold water. If the syrup is curled into a clot of consistency similar to sour cream. Once the desired condition is achieved, turn off the syrup and leave to cool to a temperature of approx. 60C. The cooled syrup whisk until a creamy white liquid.

Next is the process of converting ordinary women in Roma. The cooled product to take for a "tip" and omit the "bottom" in the syrup for soaking. Then put on a plate or baking "bottom" up to the syrup soaked the whole woman.

After this stage is frosting. Taking a woman with the wider part to lower its narrowest part ("down") in a white glaze. It is understood that the glaze should be warm. Put up women icing and decorate as desired - nuts, fruits, berries. When frosting hardens, a woman can be used for other purposes.

Undoubtedly, baba recipe - a recipe not for novices in the kitchen. Firstly, because of the dough, which is given to very few people on the first try. Secondly, skills, and abilities required syrup and icing. But if you have experience in "dialogue" with yeast and sugar syrup - then you have every chance to be pampered tender juicy pastries.

For those who are afraid to deal with a yeast dough, we offer another recipe, no less tasty and fragrant cake with plums and rum.

 recipe for baba

Fruitcake with plums


  • Flour - 1 cup
  • Eggs - 3 pcs.
  • Sugar - 100 g
  • Honey - 2 tablespoon
  • Milk - ¼ cup
  • Butter - 50 g
  • Baking powder - 1 tsp
  • Pitted Prunes - 200g
  • Raisins dark - 100 g
  • Shelled walnuts - 50 g
  • Rum - how many do not mind (in fact - half a cup of the soaking prunes)


Prunes soaked in rum for half an hour or longer. Remove, cut into strips. Raisins washed and dried.

Warm oil with sugar, drive one egg. Pour the milk, honey, mix well. Add the baking powder into the flour. Pour the flour into the liquid portions of the mixture vymeshivaya sparsely homogeneous dough. Pour chopped nuts.

Cake pan greased. At the bottom of the pour test. It put the prunes and raisins, pour the remaining batter on top. Keep in mind that the total of the form must be filled no more than half the dough in the oven necessarily rise.

Bake at 180 ° C for about 30 minutes. Ready to check dry toothpick. Cool first in the form, and then get it to cool completely on a wire rack.

Rum, the remainder of soaking, you can heat the water and sugar and pour the finished cake in the shape (while he was still warm). The male half of the family this move definitely appreciated!

If you do not have a tradition of Sunday bake, winter - it's time to start it (a tradition that is). Fragrant moist baba - quite the luxury of riding in cold weather, even for those who adheres to a diet. Once a week - definitely can!

 The recipe for baba

We recommend that read: Royal icing: recipe

 biscotti recipe

Biscotti - this Italian biscuits. Bake it in a special way - first whole loaf, and then cut into slices and is dried in the oven in this form. Species biscotti there very much. Different kinds of cookies biscotti recipe requires different ingredients of dough and filling. The stuffing can be added directly to the dough during mixing, and can spread on the rolled out dough, which is then rolled into a roll.

Biscotti fed tend to any drink, because biscuits texture becomes quite dry and hard. Traditional supply - with a sweet dessert wine. And eat biscotti dipped in wine. But it is fine and tea and coffee, and juice.

It is believed that it was a favorite biscotti cookies Christopher Columbus. This is understandable: the composition and structure of the liver can take it in the long journey. Well, if so, for long term storage at home is especially nice. Biscotti can be prepared in large quantities, folded into a tin can and keep on the case, whenever you want sweet or unexpected guests descend. So, to start, we offer to make biscotti with poppy seeds and dried berries.

Biscotti with poppy seeds and berries


  • 200 g flour and sugar
  • 2 eggs
  • A bag of baking powder
  • Mack (1 tbsp. L.) And dried berries for filling (cherries, cranberries, raisins) - 2-3 tbsp. spoon.


Mix the flour with the baking powder and sugar. Add the stuffing. Mix and pour the beaten eggs in a separate bowl. Knead the dough a bit sticky and viscous. Forming of a loaf of 2-3 cm thick.

Baking tray lined with baking paper, spread the dough on it. Send in an oven preheated to 180 degrees. Baking time - about 20 minutes.

We get out of the oven, cool slightly. Cut loaf crosswise into thin strips (approx. 1 cm). Spread them on a baking broad sideways and put in the oven for another 5 minutes in five minutes biscotti turn over to the other side, and dried for 5 minutes until golden brown.

Ready biscotti should be firm and crisp. And, of course, delicious!

As these biscotti stuffing can be added as other dried fruits or nuts.


Biscotti with citrus and spices


  • 500-600 g flour
  • 200 g of brown sugar
  • 100 grams of high-quality butter
  • 80 g fat sour cream
  • 1 egg
  • 1/2 tsp baking powder
  • 1 tbsp lemon or orange zest
  • Ground cinnamon and cardamom (pinch or slightly more)
  • Chopped nuts (walnuts or almonds)
  • Salt (a pinch)


Beat the butter and sour cream. Pour sugar and spices. While continuing to mix, add the eggs. Pour peel and nuts.

Gradually add the flour with salt and baking powder, knead the dough elastic. Flour may take 3 to 4 cups, guided by the consistency of the dough. It should be pleasant and supple. Wrap dough in foil and put in the refrigerator for several hours.

Preheat oven to 190 degrees. Baking vystelit baking paper. From dough to form two loaves 2-3 cm thick. Bake in the oven for about 20 minutes until the loaves are not flushed. Get a little cool. Cut strips across the width of 1 cm. Use a thin knife, because it will crumble biscotti. Dry on both sides in the oven for an additional 7-10 minutes.

Ready biscotti cool on a wire rack, folded into a tin or glass jar, close the lid tightly. Thus they can be stored at least a week.

 Cookies Biscotti: Italian traditional pastry recipe

We recommend that read: chocolate chip cookies