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Savarine

Dough for 18 savarine:

  • 500 g flour

  • 7 g dry yeast

  • 4 eggs

  • 60 ml oil

  • 300 ml warm milk

  • 1 small teaspoon of salt

Preparation:

  1. Mix the flour with the dry yeast in the bowl of a stand mixer.

  2. Make a well in the center and add the rest of the ingredients, except the salt.

  3. Start mixing the dough. After 1 minute, add the salt.

  4. Mix for 10 minutes.

  5. Cover the dough with plastic wrap and let it rise in a warm place for about 30 minutes, or until it doubles in size.

  6. Grease the molds with a brush dipped in melted butter or spray with cooking spray.

  7. Divide the dough into 18 molds and let them proof for another 20 minutes.

  8. Bake in a preheated oven at 170°C (340°F) for 10 minutes.

  9. Remove the savarine from the molds and let them cool.

Syrup:

  • 2 L water

  • 500 g sugar

  • 6 vials of rum essence (e.g., Dr. Oetker)

Preparation:

  1. Boil the water with the sugar. Once boiled, let it cool to room temperature, then mix in the rum essence.

  2. Slice off the top of each savarina, almost completely, from the bottom side (the part that was in the mold).

  3. Dip each savarina into the syrup, one at a time, and gently squeeze it with your hand to help it absorb more syrup.

  4. Place the soaked savarine into a container with a lid, leaving a little space between them as they will expand.

  5. Let them sit for 1–2 hours at room temperature, after which they can be filled or stored in the refrigerator.

  6. Brush the tops with strawberry jam.

  7. Fill with 1 liter of natural whipping cream (32% fat), whipped with approximately 150 g of sugar, or to taste.

 

Următor