Savarin
Description
Perfectly pairs with tea and coffee. Here is a classic savarin recipe for you. Essentially, it's a French version of rum baba. This cake doesn't bake very quickly; it's important that the dough rises properly before baking in the oven. You'll need a ring-shaped mold (like a large bagel) for baking. The savarin is soaked in a syrup made of sugar, water, and cognac. Decorate the cake however you like—I used dried fruits. Good luck!
Instructions
- 1
Step 1
Crumble the yeast with a tablespoon of sugar, sift flour into a bowl and make a depression in the center. Pour warm milk into the depression and place the yeast mixture with sugar into it. Let it sit in a warm place for half an hour.
- 2
Step 2
Beat the eggs with a pinch of salt, a tablespoon of sugar, and softened butter. Add everything to the dough and mix with a silicone spatula.
- 3
Step 3
Cover the dough with plastic wrap and let it rise in a warm place for 60 minutes.
- 4
Step 4
Place the dough in a pan with a hole in the middle. Cover and let it rise, wait 30 minutes.
- 5
Step 5
Bake in the oven for 40 minutes at 170 degrees.
- 6
Step 6
Prepare the syrup. Mix water with sugar and cook over low heat for 10 minutes, adding brandy at the end. Pour the cold cake with the syrup and leave it to soak overnight. Before serving, decorate the savarin with dried fruits.