Probably, many people remember and adore the unsurpassed dessert with the unusual name "Rum Woman". Nowadays, few people cook such a treat at home, preferring purchased confectionery. Although in fact, fans of this baking will certainly be delighted by the simplicity and accessibility of the rum woman's recipe. Yes, everyone can cook such a magnificent, delicate and incredibly juicy dessert in their own kitchen.
A few words about famous pastries
The recipe for a rum woman involves the preparation of an air cake from a pastry well soaked in appropriate syrup. Although alcohol can not be added to it at all, replacing it, for example, with lemon or orange zest and vanilla - these ingredients will give the dessert no less piquancy.
In Soviet times, the rum woman was always covered with sweet sugar fudge. However, this is not necessary at all. For example, the French prefer to serve this cupcake under a fragrant cap of whipped cream and with slices of a variety of fruits. But if the dessert is soaked well, then it absolutely does not need any additives. After all, a rum woman according to the recipe is extremely sweet, juicy and incomparably tender.
By the way, you can cook it in the form of one large baking or bake several small cupcakes. In this matter, everything depends only on your personal preferences, since there is no fundamental difference.
How to cook a rum woman
The softest sweet pastry soaked in delicious syrup and coated with unique sugar fudge. In fact, even the most capricious gourmets cannot resist this syrup. And in this task, a simple step-by-step recipe for a rum woman with a photo will help you. You just have to stock up on all the necessary products, several hours of free time and a drop of patience.
Use a simple step-by-step recipe for a rum woman to create a real culinary miracle in your kitchen (listed below). The result of your efforts will exceed any expectations, you will definitely not regret the time spent. Moreover, the recipe for a rum woman is quite simple and even for beginners in cooking.
Grocery list
In order to prepare a fancy pastry for sweet flavored cupcakes, you will need:
- 400 g flour;
- 150 ml of water;
- 15 g of compressed yeast;
- 100 g butter;
- the same amount of sugar;
- 50 g of raisins;
- 4 eggs;
- a third of a teaspoon of salt;
- 10 g of vanillin.
For impregnation, take:
- 250 ml of water;
- half a teaspoon of flavor or 50 ml of rum;
- 250 g of sugar.
And in order to make sugar fondant for decoration, prepare:
- half a teaspoon of lemon juice;
- 80 ml of water;
- 250 g of sugar.
From this amount of ingredients, you will get about 18 servings of delicious rum women. The process itself will be a little troublesome if you are preparing dessert for the first time, but in the future it will be greatly simplified.
Product selection
If you are much more comfortable working with dry, quick-dissolving yeast, then you can use them. To make muffins, you only need a teaspoon of powder.
Instead of vanillin, you can take a teaspoon of the corresponding sugar or a few drops of the extract, which will also give the dish the necessary taste and aroma.
If you are preparing cupcakes for children, then instead of rum, you can take zest from one lemon or orange. This is for those who do not want to use store flavors and extracts. In addition, you can use rum not for cooking impregnation, but for steaming raisins. When baking, the alcohol simply evaporates, leaving a pleasant aroma.
In the process, you will need one yolk to grease the buns before baking.
A detailed recipe for a rum woman with a photo
Step 1. First of all, you should prepare a sponge, which will serve as the basis for the pastry. Pour warm water into a sufficiently deep and easy to knead bowl and crush the yeast into it. Stir the mixture until it is completely dissolved.
Step 2. Then add half of the flour prepared for the dough. By the way, it should be sieved, and best of all, not once. Knead the dough until smooth. For baking muffins, a rather thick dough is used. So it should turn out quite dense, but sticky.
Step 3. Form a ball from the prepared mass, put it in a bowl and cover it with a towel or polyethylene. Leave the dough warm for 1-2 hours. The exposure time depends on the room temperature and the quality of the yeast.
You can work with the dough after it rises and increases in volume. In addition, the finished mass is enriched with oxygen, the bubbles of which can be seen with the naked eye. There is another important nuance - the ripened dough noticeably settles in the middle. If all the signs converge, you can proceed with the further process.
Cooking dough
Step 4. Break eggs into separate dishes, add sugar, salt and vanillin to them according to the recipe. Whisk the components lightly with a whisk or a fork and pour the mixture into a dough. Send the remaining flour here and mix well. As a result, you should get a pretty soft dough that sticks a little to your hands.
Step 5. Now you need to add butter in small portions to the mass. By the way, it is necessary to get it out of the refrigerator in advance so that its consistency becomes soft and comfortable for work. It remains only to knead the dough - this one will take at least 10 minutes.
As a result, you will get a very tender, soft and significantly elastic mass. The dough needs to be processed according to French technology: constantly fold and stretch. Only in this way will you get the necessary consistency, which is incredibly elastic.
Step 6. Then send raisins to the dough, after washing and pouring it with boiling water for 10 minutes. This is necessary in order to make it softer. By the way, do not forget that before adding to the dough, raisins must be dried and, if possible, roll in flour. And this is necessary so that it simply does not fall to the very bottom, but is evenly distributed throughout the mass.
Step 7. Stir the dough well, form a ball out of it, place in a bowl and tighten with cling film. In this condition, send it to the refrigerator for an hour. After the specified time, the dough will increase markedly in volume. Now you need to mix it again and put it in the refrigerator again at the same time.
Baking cupcakes
All these manipulations are quite troublesome, but they are simply necessary for a yeast pastry. After such work, the mass will become even more elastic and dense.
Step 8. Now transfer the dough to a table sprinkled with flour and divide into identical pieces, the sizes of which depend on the baking tins you have chosen. You can bake several large muffins or many small ones.
Step 9. Lubricate the molds with a small amount of vegetable oil and place the prepared lumps of dough on them. It should occupy a maximum of half the dishes, since during baking it will rise substantially.
Step 10. Cover your blanks with polyethylene and leave for an hour to make them fit. If possible, put the molds in the oven to a minimum temperature - this will significantly speed up the process.
Step 11. After the dough has increased in volume, shake one egg yolk in a bowl and grease the top of future cupcakes with it.
Step 12. Now it remains only to heat the oven to 200 degrees and send blanks to it for 30-40 minutes. For home-cooked rum women, allow them to cool down a bit directly in the molds, and then remove them. Now is the time for impregnation. Everything is much simpler and faster here.
Impregnation preparation
Step 13. Pour water into the stewpan and add sugar. Put on a slow fire and, constantly stirring, wait until the crystals are completely dissolved. Let the liquid boil, then boil it for two minutes and remove from the stove.
Step 14. Wait for the syrup to cool slightly, and add flavoring to it. You can replace it with rum, cognac or wine. Stir the mixture thoroughly and begin to soak.
Step 15. Before processing the rolls, it is necessary to prepare: in each, make several punctures with a toothpick. This is necessary so that the baking is soaked really well and quickly.
Step 16. Dip each cupcake into syrup for 10-15 seconds and gently squeeze with a spoon or hand. Fill the soaked buns on a wire rack or dish, so that they are well softened. Leave them in this state for 10 minutes.
Now there remains the final stage in the preparation of delicious pastries - sugar fondant decoration. True, it is best to do it in advance so that it is properly insisted. And in preparation you will be helped by a fondant recipe for a rum woman.
Cupcake decoration
In general, you can decorate your pastries as you like: for example, using cream, whipped cream, confiture or fruit slices. However, the classic recipe for rum women, famous back in Soviet times, involves the use of sugar fudge.
So if you want to get the same taste from your baking that has been well known since a young age, then do not neglect this component. After all, a rum woman is not just a cake, but an unusually successful combination of several mouth-watering ingredients. And sugar fudge perfectly complements baking, adding unusual notes to its appearance and taste. In addition, it is not difficult to do it.
Glaze preparation
Step 17. Pour sugar in hot water and mix so that all crystals dissolve. Boil the mixture on low heat until thickened. The consistency of such a syrup should be very dense and viscous. Finally, add lemon juice to the mixture and stir. Bring the mass to a boil and remove from the stove.
Step 18. Let the cooked syrup cool and beat with a mixer or blender. Your goal is a viscous, dense mass with a pleasant cream tint. On this, the preparation of the glaze for the rum woman according to the recipe is over.
Step 19. It remains only to apply it to all baked muffins. Keep in mind that this should be done as quickly as possible, because fudge freezes very quickly. But even if it happened to you, just warm it up in a water bath and continue working.
Now you can enjoy the result of your labors with might and main - juicy, fragrant and surprisingly tasty pastries. Unusually delicious mouth-watering cupcakes with delicate pulp soaked in extraordinary syrup just melt in your mouth. And soft sugar fudge acts as the finishing touch, which is so necessary for tasty rum women.