{"id":51368,"date":"2021-08-07T22:48:39","date_gmt":"2021-08-07T21:48:39","guid":{"rendered":"https:\/\/radioljubuski.ba\/?p=51368"},"modified":"2021-08-07T22:48:39","modified_gmt":"2021-08-07T21:48:39","slug":"savarin-ruski-recept-rum-baba","status":"publish","type":"post","link":"https:\/\/radioljubuski.ba\/index.php\/2021\/08\/07\/savarin-ruski-recept-rum-baba\/","title":{"rendered":"Savarin \u2013 ruski recept Rum baba"},"content":{"rendered":"\n<p>Savarin je zapravo tradicionalni ruski recept Rum baba, so\u010dan kuglof preliven \u0161e\u0107ernim sirupom s dodatkom alkohola, naj\u010de\u0161\u0107e rumom. Rum baba je neizostavan ruski, uskr\u0161nji desert, a svoju slavu do\u017eivio je u francuskoj kuhinji zahvaljuju\u0107i francuskom piscu Anthelmeu Brillat-Savarinu koji je bio veliki ljubitelj ovog deserta. Savarin mo\u017eete pripremiti u manjem kalupu za kuglof ili u pojedina\u010dnim ko\u0161aricama za tijesto, a recept donosi&nbsp;<a href=\"https:\/\/slatkisvijet.com\/\">Slatki svijet<\/a>.<\/p>\n\n\n\n<p><strong>Sastojci<\/strong><br>Sastojci za tijesto<br>250 g glatkog bra\u0161na<br>2 \u017elice \u0161e\u0107era<br>\u00bd paketi\u0107a suhog kvasca (3,5 g)<br>prstohvat soli<br>\u00bd \u017eli\u010dica naribane korice naran\u010de<br>\u00bd \u017eli\u010dica naribane korice limuna<br>130 ml mlijeka<br>50 g maslaca<br>3 jaja<br>Sastoji za sirup<br>200 ml soka od nara\u010de<br>50 ml likera od vi\u0161anja<br>120 g \u0161e\u0107era<\/p>\n\n\n\n<p><strong>Priprema<\/strong><\/p>\n\n\n\n<p>U mlako mlijeko dodajte suhi kvasac, 1 \u017elicu \u0161e\u0107era te 1 \u017eli\u010dicu bra\u0161na (\u0161e\u0107er i bra\u0161no oduzmite od ukupne koli\u010dine). Ostavite kvasac na toplom mjestu da se aktivira (zapjeni).<\/p>\n\n\n\n<p>U ve\u0107u zdjelu stavite glatko bra\u0161no, 1 \u017elicu \u0161e\u0107era i malo soli. Zatim dodajte pripremljeni kvasac, jaja, otopljeni maslac te naribanu koricu naran\u010de i limuna. Spiralnim nastavcima za miksanje umijesite tijesto. Zdjelu prekrijte kuhinjskom krpom i ostavite otprilike 45 minuta da odstoji i dobije na volumenu.<\/p>\n\n\n\n<p>Kalup za kuglof promjera 18 cm namastite i lagano pobra\u0161nite. Tijesto premjestite u kalup i ostavite ga da odstoji jo\u0161 15 minuta. Nakon 15 minuta kalup s tijestom stavite u pe\u0107nicu zagrijanu na 180\u00b0C. Kola\u010d pecite otprilike 30 minuta. Prije nego ga izvadite iz pe\u0107nice testerom za biskvit ili \u0161tapi\u0107em za ra\u017enji\u0107 provjerite je li pe\u010den. Pe\u010deni kola\u010d izvadite iz kalupa za kuglof i ostavite da se ohladi.<\/p>\n\n\n\n<p>Dok se kola\u010d hladi prokuhajte svje\u017ee cije\u0111eni sok od naran\u010de, liker od vi\u0161nje i \u0161e\u0107er. Sirup kuhajte nekoliko minuta na laganoj vatri tako da se \u0161e\u0107er otopi. Kuhani sirup malo prohladite pa njime postupno zalijevajte kola\u010d, u vi\u0161e navrata.<\/p>\n\n\n\n<p>Jo\u0161 jedan dobar na\u010din za zalijevanje kola\u010da je da ga vratite natrag u kalup za kuglof ili u neku dublju posudu, zalijete s cijelom koli\u010dinom sirupa i ostavite da odstoji dok ne upije svu teku\u0107inu.<\/p>\n\n\n\n<p>Kola\u010d poslu\u017eite s vo\u0107em, a po \u017eelji i tu\u010denim slatkim vrhnjem.<\/p>\n\n\n\n<p><em>Izvor: narod.hr\/slatkisvijet.com<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Savarin je zapravo tradicionalni ruski recept Rum baba, so\u010dan kuglof preliven \u0161e\u0107ernim sirupom s dodatkom alkohola, naj\u010de\u0161\u0107e rumom. Rum baba je neizostavan ruski, uskr\u0161nji desert, a svoju slavu do\u017eivio je u francuskoj kuhinji zahvaljuju\u0107i francuskom piscu Anthelmeu Brillat-Savarinu koji je bio veliki ljubitelj ovog deserta. Savarin mo\u017eete pripremiti u manjem kalupu za kuglof ili u [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":51369,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"h5ap_radio_sources":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-51368","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bihiregija"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Savarin \u2013 ruski recept Rum baba - RADIO LJUBU\u0160KI<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/radioljubuski.ba\/index.php\/2021\/08\/07\/savarin-ruski-recept-rum-baba\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Savarin \u2013 ruski recept Rum baba - RADIO LJUBU\u0160KI\" \/>\n<meta property=\"og:description\" content=\"Savarin je zapravo tradicionalni ruski recept Rum baba, so\u010dan kuglof preliven \u0161e\u0107ernim sirupom s dodatkom alkohola, naj\u010de\u0161\u0107e rumom. Rum baba je neizostavan ruski, uskr\u0161nji desert, a svoju slavu do\u017eivio je u francuskoj kuhinji zahvaljuju\u0107i francuskom piscu Anthelmeu Brillat-Savarinu koji je bio veliki ljubitelj ovog deserta. 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