Rum woman in a slow cooker

First prepare the sourdough:
- heat the milk, add yeast and one teaspoon of sugar and flour;
- mix, leave for 10 minutes.

Now you can do the test. In a large bowl, sift the flour, add sugar and salt. In a separate container, beat the eggs (they should be at room temperature) until the foam appears. Pour the sourdough and eggs into the flour, mix first with a spoon, then with your hands (stretch the dough, lifting it up and releasing it). The dough will be runny at first, but it will become denser as it is kneaded. After kneading the dough for about 10 minutes, roll it into a ball and spread pieces of butter on top. Leave for 60 minutes so that the dough increases in volume.

Wash the raisins and add them to the risen dough together with the butter. We knead thoroughly in order to distribute both in the dough as best as possible.

Lubricate the bowl of the slow cooker with butter, put the dough into it. Here it will be broken up. Turn on the "Preheating" mode for 5 minutes, leave the dough for 45 minutes.

Bake rum baba on the "Multipovar" program at 150 degrees for 45 minutes, then reduce the temperature to 120 degrees and leave for another 15 minutes.

After the woman cools down a little, we remove her from the bowl.

Prepare syrup for impregnation:
- pour water into a saucepan or saucepan, add sugar, add lemon zest and heat over low heat;
- cook the syrup for no more than 5 minutes (it cannot boil);
- let the syrup cool and pour in the rum, mix.

Generously impregnate the rum baba with syrup so that it corresponds to its name (there is not much syrup - it is designed strictly for the specified mass of the cake).

Pour the rum baba with sugar fudge, for which we mix sugar with water and lemon juice, cook until thickened. Remove from heat, let cool (to about 60 degrees). Beat the mass until white.

Serve the rum woman on the table. Have a sweet tea party!