Brilliant Savarin With Butter
|Active dry yeast||1 Teaspoon|
|All purpose flour||5 Ounce|
|Butter||1 Tablespoon (For Greasing)|
|Cane sugar syrup||3 Tablespoon|
|Superfine sugar||1⁄4 Pound|
|Cointreau||1⁄4 Cup (4 tbs)|
|Apricot preserve||1⁄4 Cup (4 tbs)|
|Fresh fruit salad||1 Cup (16 tbs)|
|Whipped cream||1 Tablespoon|
Put 1/4 cup (4 tablespoons) of water in a glass and microwave for 20 seconds on HIGH.
It should reach a temperature of between 40CC-50Â°C.
Add the yeast and leave to stand for 15 minutes.
Sift the flour and salt into a bowl.
Melt the butter in a bowl in the oven for 1 minute on HIGH.
Grease a 9 inch (23 cm) pyrex ring mold (mould).
Whisk the eggs in a bowl with a fork.
When the yeast is dissolved and swollen, add to the flour along with the cane sugar syrup and beaten eggs.
Beat for 5 minutes with a wooden spoon until the dough is smooth and elastic.
Stir in the melted butter and beat for a few more seconds.
Pour the dough into the mold (mould).
At this stage it should not fill more than 1/3 of the container.
Cover and micro wave on HIGH for 20 seconds.
Leave in the oven for 5 minutes, then heat again for 20 seconds on HIGH.
Repeat this process until the dough rises to the top of the mold (mould).
At no time remove from the oven or open the oven door.
When the dough has risen, microwave, uncovered, for 41/2 minutes on HIGH.
Remove from the oven and leave the sava rin to cool in the container.
Turn the savarin out on to a dish, flat base down, and prepare the syrup.
Squeeze the oranges to obtain 1 cup (250 ml/8 fl oz)of juice.
Add the sugar, stir, and microwave for 3 minutes on HIGH.
Stir again, and spoon over the savarin.
Scoop up any juice not absorbed first time around and pour over again.