French Savarin
Savarin is a French pastry in the shape of a ring, resembling a Kulich (Easter bread) or rum baba. The syrup soak makes this dessert very moist and tender. Candied fruits, fresh fruits, glaze, or whipped cream can be used for decoration. This set of ingredients makes 1 savarin measuring 20X10 cm.
- Total cooking time
- not set
- Number of servings
- 1
- Recipe difficulty
- 3 / 5
Ingredients
for 1 serving
- butter 100 g
- sugar 100 g
- milk 100 ml
- eggs 4
- dry yeast 7 g
- 1/4 tsp salt
- flour 500-550 g
- water 300 ml
- sugar 200 g
- roma tomato 50 ml
- orange 1
Instructions
Preparing the dough
Step 1 of 15
Mix the eggs with sugar.
Step 2 of 15
Pour in the milk and stir.
Step 3 of 15
Add flour and yeast, then knead the dough.
Step 4 of 15
Roll it into a ball.
Step 5 of 15
Leave it to rise.
Step 6 of 15
Add salt and butter.
Step 7 of 15
Mix well.
Step 8 of 15
Grease a baking pan with butter (originally a pan 10 cm high and 20 cm in diameter was used) and place the dough inside.
Step 9 of 15
Wait until it rises. Place in an oven preheated to 150 degrees for 20 minutes. Then increase the temperature to 180 degrees and bake for another 25–30 minutes.
Preparing the syrup
Step 10 of 15
Squeeze 100 ml of juice from an orange.
Step 11 of 15
Bring the mixture of water and sugar to a boil, cook for 3 minutes.
Step 12 of 15
Remove from heat, add rum (optional) and juice.
Step 13 of 15
Pour the syrup over the warm savarin without removing it from the pan.
Step 14 of 15
Remove the cake from the pan. Continue pouring syrup until fully absorbed.
Step 15 of 15
Decorate to taste.