You are here

Savarin

admin's picture
Ingredients
  Milk 1 Cup (16 tbs)
  Active dry yeast 1⁄4 Ounce (1 Package)
  All purpose flour 3 Cup (48 tbs)
  Eggs 4 , beaten
  Salt 1 Teaspoon
  Sugar 1 Tablespoon
  Butter 2⁄3 Cup (10.67 tbs), softened
  Syrup 1 Cup (16 tbs)
  Apricot jam 2⁄3 Cup (10.67 tbs), melted and strained
  Rum 2 Tablespoon
  Candied cherries 1⁄2 Cup (8 tbs)
Directions

Scald milk and cool to warm.
Dissolve yeast in milk and stir into flour.
Add eggs, salt and sugar.
Work dough until smooth and elastic, but slightly sticky.
Beat in butter, a little at a time.
Place dough in a lightly buttered bowl and turn to butter entire surface.
Cover with a dish towel and let rise in a warm place about 45 minutes or until increased in bulk by half.
Shape dough into a buttered 8-inch ring mold.
Cover with a dish towel and let rise about 30 minutes or until almost doubled in bulk.
Bake in a preheated 400° oven 20 to 25 minutes or until golden.
Turn out onto a cake rack.
Prepare the syrup and pour into a large bowl.
While still warm, soak savarin in syrup until liquid is almost absorbed.
Turn once; drain on the rack.
Heat apricot jam with rum and brush over cake.
Decorate with candied cherries.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked

Rate It

Your rating: None
3.96316
Average: 4 (19 votes)