1723 Rum baba

Baba s romom


  • glass milk, nearly
  • 1 zolotnik dry yeast
  • 1 lb flour
  • 12 eggs
  • ½ lb butter
  • glass sugar, and lemon zest.

For the syrup:

  • glass fine sugar
  • 1 glass water, and 2–4 spoons rum.


For 6 people prepare a dough from [flour], glass warm milk, and a little less than 1 zolotnik dry yeast. Cover, set in a warm place, and, when it has risen, beat as well as possible with a spatula. Add ½ small spoonful salt, beat in 12 whole eggs one by one, and sprinkle on ½ glass sieved sugar. Add ½ lb of the very best soft, but not melted, Finnish butter. A little lemon peel may also be added. Beat with a spatula, the longer the better. Cover, return to a warm place, and, when it has risen, beat thoroughly and pour into a greased pan. Let the dough rise slightly, then place in the oven for ½–¾ hour. Meanwhile, bring to a boil a sweet but watery syrup. Add rum to taste, enough to produce a sufficiently powerful aroma. Remove the baba from the oven and, while still hot, place on its side on a platter, and pour on the hot syrup. Carefully turn the baba several times to absorb the rum. Leave it on the platter to dry out, transfer to another dish, and serve.