Rum woman with chocolate – a detailed recipe cooking. 
Photo of the dish: Анна УильямсTime: 12 hours Difficulty: medium Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Yeast dough
- 1.5 tsp dry yeast
- 1/3 Art. milk
- 1/4 Art. sour cream
- 1 egg yolk
- 1 whole egg
- 1 and 3/4 Art. confectionery flour (finely ground wheat flour with low protein (8 – 10%)
- 3 tbsp. l granulated sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 4 tbsp. l (60 gr.) Butter, room temperature
Filling
- 1/2 tbsp. blanched almonds
- 1/3 Art. granulated sugar
- 4 tbsp. l (60 gr.) Butter, room temperature
- 1 large egg
- 2 tbsp. l dark rum
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp finely grated orange peel (optional)
- 1/4 tsp almond extract
- 170 gr finely chopped chocolate
Stroisel
- 6 tbsp. l Sahara
- 1/3 Art. premium wheat flour
- 3 tbsp. l (45 gr.) Butter, room temperature
- 1 egg, beat
Recipes with similar ingredients: milk, sour cream, eggs, flour confectionery, vanilla extract, almonds, rum, almond extract, Orange zest, chocolate, premium flour, shtrojzel
Recipe preparation:
- Prepare the dough: mix yeast and 2 in the mixer bowl Art. l warm water, let stand until foamy, 5 min. Add milk, sour cream, egg yolk and 1/2 tbsp. flour, enable Mix at medium speed and mix until smooth. While stirring, add the remaining flour and knead until a wet dough will form, approximately 4 minutes Click to enlarge speed to high, add egg, sugar, salt and vanilla extract, knead until a thick consistency is formed, 3-4 minutes. Continuing to knead, add the butter gradually. The dough should get wet.
- Grease a large bowl with butter and transfer the dough into it, cover with a film. Put the dough in a warm place and let stand, until the dough is almost doubled, about 1 hour 30 min Then knead the dough, cover with a film and put in cold place, cool until hardens, at least 3 hours or for nights.
- Sprinkle generously with flour a sheet of parchment paper. Lay out the dough onto a sheet and form into a square, then roll into a rectangle size 27 by 37 cm. Transfer the dough with parchment paper on a baking sheet and shake off excess flour. Cover the dough with foil and cool until it hardens, 1 – 2 hours
- Meanwhile, prepare the filling: grind in the kitchen combine almonds and sugar. Add butter, egg, rum, vanilla and almond extract, cinnamon, orange zest, mix until smooth. Cover and refrigerate for 1 hours
- Prepare the struzel: mash sugar in a bowl with a fork, flour and butter to form lumps. Cover and put in a cold place.
- Grease a rectangular baking dish with butter size 22 by 12 cm.
- Spread the dough with almond filling, leaving 2.5 cm from each edges, sprinkle with chocolate.
- Starting from the short edge, helping with parchment paper to roll the dough into a dense roll, shaking off excess flour.
- Tighten the ends of the roll, then twist several times.
- Fold the roll in half so that the ends are close.
- Then twist again.
- Put the roll in the baking dish.
- Cover with oiled parchment paper and place in a warm place for the dough to rise for about 2 hours.
- Preheat the oven to 180 ° C. Spread the dough with a beaten egg and sprinkle with shtrozelom. Bake a rum woman, until golden brown, 60 – 70 minutes Readiness can be checked by clicking on the center, the surface must be elastic. With a knife, separate the rum a woman from the mold and without taking it out to cool for 1 hour. Then take out out of shape and cool completely. Serve a rum woman with coffee with cherry cream.
