The savarin is a type of dough that basically comes out of the oven as a very dry brioche. To make it edible, the savarin is then soaked in a flavoured syrup and optionally served with cream and fruits. And it becomes amazing!
250 grams flour
2 eggs
150 ml milk
4 tsp sugar
some lemon rind
30 ml vegetable oil or melted butter (I used butter)
1 1/2 tsp yeast
pinch of salt
For syrup:
150g sugar
450 ml water
rum essence (I used 1/2 tsp cream essence)
Preparation:
Mix the yeast with warm milk and sugar,set aside for about 15 minutes.
Add the melted butter and eggs, mix well.
Add egg mixture to the rest of ingredients.
Cover the dough with cling foil and let it in a warm place for 20-30 mins or until double in size.
Pour into a well grease mould and bake at 180’C for about 30 minutes
Unmould, allow to cool slightly and pour syrup over
Cut in half and pipe fresh cream in the middle or decorate as desired
To decorate: whipped cream, Maraschino cherries/ fruit
Source: Rebecca’s Boutiq
Prepared, tried and tested by: Preshana Singh
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