St. Petersburg Baba

St. Petersburg Baba, a traditional Russian dessert, is a yeast-based cake soaked in a rich syrup. Its origins trace back to the 18th century when it was created by the Polish King Stanisław Leszczyński. The name "Baba" means "grandmother" or "old woman" in Polish, and this dessert has a rich history and cultural significance, often associated with Easter and celebratory events in Russia.

Ingredients

• Flour - 2 cups
• Sugar - 1 cup
• Yeast - 1 packet
• Milk - 1 cup
• Butter - 1/2 cup
• Eggs - 4
• Salt - 1/2 teaspoon
• Raisins - 1/2 cup
• Rum - 1/4 cup
• Water - 1 cup
• For syrup: Sugar - 1/2 cup, Water - 1 cup, Rum - to taste

Preparation

Step 1: Prepare the Yeast Mixture

Start by dissolving the yeast in warm milk. Let it sit for about 5 to 10 minutes until it becomes frothy. This step is crucial for activating the yeast, which will help the flour mixture to rise.

Step 2: Prepare the Dough

In a large bowl, combine the activated yeast mixture with the remaining flour, sugar, and salt. Add the eggs one at a time, mixing well after each addition. Melt the butter and gradually incorporate it into the mixture until the dough becomes smooth and elastic. Stir in the raisins.

Step 3: First Rise

Cover the dough with a damp cloth and let it rise in a warm place for about one hour or until it doubles in size. The warmth activates the yeast, which ferments the sugar and produces carbon dioxide, causing the dough to expand.

Step 4: Forming the Baba

Once the dough has risen, punch it down to release excess air. Transfer it to a well-greased mold—the traditional shape for baba is a tall, cylindrical form. Cover again and let it rise for an additional 30 minutes.

Step 5: Baking

Preheat the oven to 350°F (175°C). Bake the baba for 30 to 35 minutes, or until a skewer inserted into the center comes out clean. Keep an eye on it to prevent burning.

Step 6: Preparing the Syrup

While the baba is baking, prepare the syrup by combining sugar and water in a saucepan. Bring to a boil, then reduce the heat and let it simmer until the sugar is fully dissolved. Remove from heat and stir in the rum.

Step 7: Soaking the Baba

Remove the baked baba from the oven and let it cool slightly. While it’s still warm, pour the rum syrup over it, allowing the baba to soak up the syrup thoroughly. This will make the cake moist and imbue it with the rum flavor.

Enjoying St. Petersburg Baba

The St. Petersburg Baba is best enjoyed once it has fully absorbed the syrup and reached room temperature. Slice the cake and serve it as a dessert, accompanied by a cup of tea or coffee. The combination of the sweet, moist cake with the slightly boozy hint from the rum makes it an unforgettable treat suitable for any festive occasion.

Remember, to perfectly time the rising and baking stages, consider setting a cooking timer during your preparation process.