Cakes according to the recipe of a Rum woman

The output will be 4-6 medium-sized products + 1 large Rum woman or small ones - a lot!
You can safely make half a portion.

We make this recipe "with our hands", but it's worth it!
We prepare sourdough from 2.5-3 cups of flour, warm milk, 1 table.spoonfuls of sugar and yeast.
Put the sourdough in a warm place until it increases in volume and bubbles appear. I stood for half an hour.
Put butter, ground with sugar, in the finished sourdough.
We break the eggs and put them one by one (!), all the time knocking out the sourdough with a veselka (whisk).
We knock out the sourdough until we introduce all the eggs.
Then add salt, melted butter and the rest of the flour.
Beat out the dough until it is fluffy and put it in a warm place for 1.5-2 hours until it increases in volume by 2 times.
We spread the finished dough on the table, form it into rolls, which we put into molds, oiled and sprinkled with semolina or flour.
We put it on proofing for 20 minutes ..
When the dough rises to 3 \ 4 heights of the mold, we put it in a preheated oven to 210-230 degrees.
We carefully remove the finished products from the molds and impregnate them with pre-prepared syrup-impregnation.
We make the syrup by dissolving sugar in water, with the addition of cognac or a few drops of rum essence.
Then glaze with fudge.
For the fudge, mix 2 cups of sugar with 1 cup of water (you can reduce the proportions) and cook until the "weak ball" is sampled - the syrup poured into cold water does not dissolve, but kneads in your fingers like a soft dough. During the cooking of the syrup, the edges of the pan should often be wiped with a clean wet cloth so that the syrup does not get candied.
The syrup cooled to the temperature of fresh milk should be whipped with a whisk until a homogeneous white mass is obtained.
If desired, add cocoa, strong coffee broth, juices of any berries and fruits to the white fudge.

ADVICE for those who cook dough in a bread maker:
When baking a cake in HP, I highly recommend separating the mode of kneading dough and baking, because the dough for the cake is very rich because of the large number of eggs. Ie, first, on the "Dough" mode, lay the products according to the recipe "for the dough" and the recommendations of the products for the dough.
In my HP, the kneading and maturation of the dough is 1h.30min. and there is a temperature maintenance mode for 1 hour.
At the end of the active mixing time (I have 30min.) carefully remove the dough from the bucket and remove the mixing spatula. And then let the dough stand according to the regime.
During this time, 2.5 hours, the dough for the cake has time to rise well.
And only then turn on the Baking mode.
And again, at the end of baking, you leave the cake on the temperature maintenance mode.
If you do not have such a mode, just leave the cake in the HP for an hour, slightly opening the lid (by 2 fingers).