Savarin

A savarin is a ring-shaped yeasted cake that's drizzled with syrup. It's reminiscent of a drizzle cake, but richer and beautifully moist.

Savarin Recipe

Serve 8

Savarin

Ingredients for preparation of dough:
½ cup of warm water
2 table spoon unsalted butter, softened
3 eggs
1 tea spoon grated lemon zest
3 cups white baker’s flour
2 teaspoons instant dry yeast

Syrup – for 1 savarin:
1 cup of water
½ cup of sugar
1 strip lemon zest
1 table spoon rum or other liqueur
Place all the ingredients in a saucepan, bring to a boil, stirring occasionally, and simmer for 3 minutes. Allow to cool then stir in your choice of flavoring, ex. 1 to 1 ½ table spoons of rum, brandy, sherry, port or liqueur of your choice.
Apricot Glaze:
1 table spoon apricot jam
1 table spoon water
1 tea spoon sugar

Mix all the ingredients together in a small pan and bring to boil. Cool slightly then push through a fine sieve.

Method of preparation
A light, feathery yeast cake soaked in a liqueur of flavored syrup. It is cooked in a special savarin ring mold or an 8 ½ inch ring tin. Fill the center with fresh fruit for a stunning presentation.
Place ingredients in the bread pan in the order listed, using in only half of the flour at this stage. Set the pan in the bread machine, close the lid.
Program: Dough
Press: Start
When the dough has been kneading for 8 minutes, gradually add the remaining flour while the machine is in motion.
Grease a savarin mold or 8 ½ inch ring tin. When program has finished, give an extra stir to the dough to knock air out and pour into the prepared mold, half filling it (extra mixture may be place in a second mold, or refrigerated and cooked later). Cover the savarin and leave in a warm place to rise for 10 to 15 minutes. Place in a preheated 375°F oven for 20 to 25 minutes or until well-risen and medium gold in color. Remove from mold to a wire rack to cool.
Meanwhile prepare syrup (method is shown above)
Place the rack with the savarin over a large bowl. Prick the savarin in several places with skewer. Slowly spoon the warm syrup over the surface, covering all areas. Re-use any syrup that drips into the bowl. Brush with apricot glaze.
Transfer to a serving platter and orange fresh fruit in center or around the side.
Serve with cream.
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