Rum balls (Rumkugeln)

Category: Confectionery
Kitchen: german
Rum balls (Rumkugeln)

Ingredients

FOR BABY:
egg 1 PC
butter, room temperature 60 g
powdered sugar 60 g
wheat flour 125 g
baking powder 5 g
salt pinch
milk 50 ml
TO WET THE CRIMB:
bitter chocolate 50 g
rum 3 tbsp
cocoa 1 tbsp with a slide
vanillin or vanilla on the tip of a knife, seeds 1/2 pod
milk 4 tbsp
FOR SPARKLING:
cocoa or sugar. powder, or a mixture of them 3 tsp with a slide

Cooking method

  • Rum balls (Rumkugeln)
  • After aging, they are much denser, a mass like a monolith. Delicious in any form.
  • Rum balls (Rumkugeln)
  • Let's prepare a crust to make a cake crumb. Turn on the oven at 180g. Sift the flour and mix with salt and baking powder. Beat the butter with sugar. with a whisk for 5 minutes, add the egg and milk, mix a little with a whisk. Add the flour mixture, knead the dough with a spatula. The dough will not be enough, you do not need to take a very large form, I baked in a glass cake for the cake 8.5x25.5cm, the sides increased 2 times, and the height in the middle of the cake increased 3-4 times from the dough. If there is no medium shape, you can distribute the dough, for example, in a standard cake, but do not smear a couple of centimeters to the end, and it will not work, the dough is too small, the dough thickness is about 1 cm. To lubricate or not depends on the shape, I baked in glass, oiled, put in a preheated oven. The recipe indicated 45 minutes, 35 minutes was enough for me until golden brown. The consistency of the baked crust is moist, pleasant, it is not dry at all.
  • Crumble the cooled crust into small crumbs (with my hands), add cocoa, mix with a spoon, add vanillin, pour evenly with rum and milk, mix with a spoon. If you have vanilla, add the seeds to the milk and heat. Melt the chocolate in a water bath, pour over a crumbly mass, mix with a mixer. At this stage, you need to try for sugar and add sugar. powder to taste. It seemed to me not enough in ready-made cakes, but everything suited my husband. Next, compact the dough in a lump with your hands and mold the balls, roll them in cocoa or powder. Of course, it is better to let it soak overnight, but you can try it right away. Very rum! To my taste, they are not even sweet, namely rum, delicious with coffee! In the photo with a cut, freshly prepared balls, after a night of standing in the refrigerator, they thicken, become like a truffle. I'll add a photo tomorrow. If you don't need a lot of rum, vary the amount of rum-milk, subtract 2 tablespoons of rum and add 2 tablespoons of milk. For children, remove rum altogether or replace it with freshly squeezed orange juice.
  • Rum balls (Rumkugeln)Rum balls (Rumkugeln)Rum balls (Rumkugeln)Rum balls (Rumkugeln)

The dish is designed for

400g 18pcs

Time for preparing:

1h

Cooking program:

whisk, oven

Note

Rumkugeln - rum cakes, they are called rum balls or truffles.
In northern Germany, cakes are made from a baked base and contain less fat and sugar. Of course, rumkugeln is prepared for the New Year holidays, but no one forbids pampering yourself on weekdays!

Masinen
NataliARH, oh, these balls are very popular in Bosnia. Moreover, all women make them different for the holidays))
Thanks for the recipe !! It's always nice to see familiar goodies!
NataliARH
Masinen, I thought it would be like "potatoes" when I found them, but no! truffles reminds!
Masinen
Oh, it doesn't look like potatoes. I love them very much))
Tumanchik
Natasha, well, well, well ... Will these sweets go to the New Year's table and its consequences?
selenа
NataliARH, crumble the cake, but don't need to dry the crumb with fresh, do all the other manipulations?
Ikra
NataliARH, very interested in the recipe! The truth about the cake is a little unclear. What is it like? Hard, soft? What is the best oven thickness? I see that I was baking in a cake pan, which means the dough layer was quite high.And if you take another shape, flat, will it be worse? In general, I did not quite understand how dense (stale?) The cake should be. Or fear nothing, bake in any form and everything will be fine?
Tumanchik
Quote: Ikra

NataliARH, very interested in the recipe! The truth about the cake is a little unclear. What is it like? Hard, soft? What is the best oven thickness? I see that I was baking in a cake pan, which means the dough layer was quite high. And if you take another shape, flat, will it be worse? In general, I did not quite understand how dense (stale?) The cake should be. Or fear nothing, bake in any form and everything will be fine?
I subscribe!
NataliARH
tumanofaaaa, Ira, but at least for every day
selenа, Ikra, Nadia and Ira, added to the description of the recipe about the cake! to my surprise, it is already wet, absolutely not dry!
Ikra
NataliARH, thanks, now everything is clear! How does it taste today?
IvaNova
interesting recipe
what can replace rum that does not recognize it?
NataliARH
Irina, added a photo and description, I don't know if it's clear)))
IvaNova, a lot of options! What do you like about alcohol? then add! liqueur, martini, vodka, wine, unless you drink beer, don't drink alcohol, then boil the juice with sugar or just juice, or just replace it with milk, there will be vanilla balls!
IvaNova
that is, any impregnation will go, even orange juice with sugar, as long as it is sweet and thicker?
thank you!
I will definitely try during the winter holidays

PS: we don't like alcohol categorically
NataliARH
IvaNova, you can replace anything in the recipe with analogues or to your taste, no one forbids!
[quote] if only sweet and thicker? [/ quote]
I didn't write sweet and thicker ... we are replacing rum, it is not sweet and liquid, we replace it with an equivalent ratio, it seems to me that if the juice is boiled with sugar, it will reveal its taste more than without sugar, and if it is thick, then you need to increase the amount of impregnation, well, be guided by the consistency!

IvaNova
understandably
Thank you!
Ikra
You can, probably, drip rum essence into the impregnation (make it syrupy, maybe use compote filling?)

NataliARH, looked everything, everything is clear! Thanks again!
Instead of rum, cognac will probably do, and all sorts of balms that are given, but they are not very drunk. At least for last year's New Year's baking, I used dried fruits soaked in Kashinsky balsam. It turned out great, very aromatic.
NataliARH
Irina, that's right, don't buy rum if you have a mountain of flavored alcohol at home
Ikra
NataliARHof course with rum would be great. Hopefully someone will give
IvaNova
I dare to report to you - an excellent recipe!
Thank you!
I made two alcohol-free options for testing.
The first one without cocoa, with cinnamon and chocolate, on thick homemade apple juice.
The second is without chocolate, with cocoa in milk (I made cocoa in milk with added sugar).
Not rolled, kept in the refrigerator for 3 hours.
I liked the juice more, my daughter's milk.
Next time I will do it with sprinkles, I will stand the night. And a double portion is a single little
NataliARH
IvaNova, Super! what could be better than homemade candies made from natural products! Happy New Year!
IvaNova
the recipe is generally "wild"
I mean, there is a place to roam fantasy
IMHO, you can vary not only the impregnation, but also the filling - nuts, coconut flakes, citrus flavor, white chocolate chips, coffee - everything will give new notes
and it's great!
NataliARH
IvaNova, that's right! in other words to mix what the soul desires

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