Sunday, December 13, 2015

Rum Savarin - recipe (including photos)

From the ingredients bellow you will have about 15 savarin.

Ingredients for the dough:
  • 220 grams of semi-complete flour
  • 150 milliliters of warm milk
  • 25 milliliters of sunflower oil
  • 15 grams of fresh yeast 
  • 3 spoons with sugar
  • 3 egg yolks 
  • 1 entire egg
  • the zest from half of the lemon
  • salt

Ingredients for the syrup:
  • 500 milliliters of water
  • 2-3 spoons with honey
  • rum

Ingredients for the filling:
  • 250 grams of fresh cream
  • 1 spoon with sugar
  • jam (berries) 

Prepare the dough:
Mix the fresh yest with 1 spoon of sugar.

Add the warm milk and 50 grams of flour, mix them and then let them rest in a warm place for 30 minutes.

Meanwhile beat the eggs (3 yolks and a full egg) with the remaining sugar for 6 minutes.

If the eggs were just taken out from the fridge, boil a bit of water and keep the bowl of eggs (beaten) above the steam for 1 minute, in order to bring them at room temperature.

Mix the milk/flour/yeast composition from the beginning with the beaten eggs. Add the salt during mixing.

Add the remaining flour, the sunflower oil and the zest from the lemon.

Let the dough rest in a warm place for at least 30 minutes.

Put the dough in baking forms, but fill in only half of each form, because the dough will expand during baking. Let it rest for another 20-30 minutes.

Preheat the oven at 220 Celsius degrees.

Put them in the oven first at 220 Celsius degrees for 5 minutes, then lower the heat at 180 Celsius degrees and keep them for another 10-15 minutes or until ready.

For the syrup:

Boil the water together with the honey until honey dissolves. Let it cool! When cooled, add the rum according to your taste.

Soak every savarin cake in warm syrup until it absorbs a lot of syrup and put it aside.

For the filling: we beat the fresh cream with the sugar.

Cut the narrowest part of the cake and add the filling.
On top, add the jam.

Or you can prepare it using a large round form, as shown in the photo bellow.


The original recipe can be found here



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