4 tablespoons (2 oz or 55g) unsalted butter, melted and cooled
1 cup (200g) sugar
2 cups (475g) water
Finely grated zest of 1 lemon
(1 vanilla bean, split)
½ cup dark rum or fruit brandy
(1 teaspoon vanilla, if not using vanilla bean)
Sub-recipe steps
Combine in a large bowl, or in a stand mixer, and let stand until the yeast is dissolved, about 5 minutes: 1 envelope (2 ¼ teaspoons) active dry yeast; ¾ cup (175g) warm (105° to 115°F) water
Add to the yeast mixture and mix until blended: 1 ⅓ cups all-purpose (165g) or bread flour (175g); 1 tablespoon (10g) sugar; ½ teaspoon salt
Gradually stir in: 2 large eggs, lightly beaten; 1 ⅓ cups all-purpose (165g) or bread flour (175g)
Mix until the dough comes together, about 2 minutes. Knead by hand for 10 minutes or with the dough hook for about 6 minutes, until the dough is smooth and elastic and no longer sticks to your hands or the bowl. Gradually knead in: 4 tablespoons (2 oz or 55g) unsalted butter, melted and cooled
Continue to knead until the butter is completely incorporated and the dough is soft and pliable. Place the dough in a large oiled bowl, cover with plastic wrap, and let rest in a warm place (75° to 80°F) for about 15 minutes.
Lightly oil a savarin mold or an 8-inch fluted tube or Bundt pan (oil is used because butter can pit the surface of the savarin). Gently place the dough in the mold, spreading it with your fingers so it fills the mold evenly. Cover with plastic wrap and let rise in a warm place (75° to 85°F) until doubled in volume, about 1 hour.
Preheat the oven to 350°F.
Place the pan on a baking sheet and bake until the savarin is golden brown all over, including the sides, and a knife inserted in the center comes out clean, about 45 minutes.
Immediately unmold the savarin onto a rack and let cool completely. (The savarin can be stored in a well-sealed plastic bag for up to 4 days in the refrigerator or up to 2 weeks in the freezer.)
About 15 minutes before serving, bring to a boil in a saucepan, stirring to dissolve the sugar: 1 cup (200g) sugar; 2 cups (475g) water; Finely grated zest of 1 lemon; (1 vanilla bean, split)
Remove from the heat and stir in: ½ cup dark rum or fruit brandy; (1 teaspoon vanilla, if not using vanilla bean)
Transfer the savarin to a plate and place the plate on a rack. Place the rack on a baking sheet. Ladle the hot syrup over the top (which was the bottom as it baked) until the entire savarin is well soaked with the syrup. The syrup must be hot so the savarin can quickly absorb it without becoming soggy or losing its shape; the syrup that runs off can be rewarmed and ladled over the cake again. Let the thoroughly moistened savarin drain for about 10 minutes.
Just before serving, fill the center of the savarin with: Whipped Cream
Top with: Whole or sliced strawberries, other fresh fruits, or Macerated Fruit
4 tablespoons (2 oz or 55g) unsalted butter, melted and cooled
1 cup (200g) sugar
2 cups (475g) water
Finely grated zest of 1 lemon
(1 vanilla bean, split)
½ cup dark rum or fruit brandy
(1 teaspoon vanilla, if not using vanilla bean)
Sub-recipe steps
Combine in a large bowl, or in a stand mixer, and let stand until the yeast is dissolved, about 5 minutes: 1 envelope (2 ¼ teaspoons) active dry yeast; ¾ cup (175g) warm (105° to 115°F) water
Add to the yeast mixture and mix until blended: 1 ⅓ cups all-purpose (165g) or bread flour (175g); 1 tablespoon (10g) sugar; ½ teaspoon salt
Gradually stir in: 2 large eggs, lightly beaten; 1 ⅓ cups all-purpose (165g) or bread flour (175g)
Mix until the dough comes together, about 2 minutes. Knead by hand for 10 minutes or with the dough hook for about 6 minutes, until the dough is smooth and elastic and no longer sticks to your hands or the bowl. Gradually knead in: 4 tablespoons (2 oz or 55g) unsalted butter, melted and cooled
Continue to knead until the butter is completely incorporated and the dough is soft and pliable. Place the dough in a large oiled bowl, cover with plastic wrap, and let rest in a warm place (75° to 80°F) for about 15 minutes.
Lightly oil a savarin mold or an 8-inch fluted tube or Bundt pan (oil is used because butter can pit the surface of the savarin). Gently place the dough in the mold, spreading it with your fingers so it fills the mold evenly. Cover with plastic wrap and let rise in a warm place (75° to 85°F) until doubled in volume, about 1 hour.
Preheat the oven to 350°F.
Place the pan on a baking sheet and bake until the savarin is golden brown all over, including the sides, and a knife inserted in the center comes out clean, about 45 minutes.
Immediately unmold the savarin onto a rack and let cool completely. (The savarin can be stored in a well-sealed plastic bag for up to 4 days in the refrigerator or up to 2 weeks in the freezer.)
About 15 minutes before serving, bring to a boil in a saucepan, stirring to dissolve the sugar: 1 cup (200g) sugar; 2 cups (475g) water; Finely grated zest of 1 lemon; (1 vanilla bean, split)
Remove from the heat and stir in: ½ cup dark rum or fruit brandy; (1 teaspoon vanilla, if not using vanilla bean)
Transfer the savarin to a plate and place the plate on a rack. Place the rack on a baking sheet. Ladle the hot syrup over the top (which was the bottom as it baked) until the entire savarin is well soaked with the syrup. The syrup must be hot so the savarin can quickly absorb it without becoming soggy or losing its shape; the syrup that runs off can be rewarmed and ladled over the cake again. Let the thoroughly moistened savarin drain for about 10 minutes.
Just before serving, fill the center of the savarin with: Whipped Cream
Top with: Whole or sliced strawberries, other fresh fruits, or Macerated Fruit
(2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
(½ teaspoon vanilla)
Sub-recipe steps
Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
Use immediately.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
½ cup dried currants or raisins
Enough cold water to cover the fruit by ½ inch
¼ cup rum
1 Savarin
1 Savarin
1 (Whipped Cream or Pastry Cream)
Let's Cook
Step 1.
Combine in a small saucepan: ½ cup dried currants or raisins; Enough cold water to cover the fruit by ½ inch
Step 2.
Bring to a boil, then drain well. Transfer to a small bowl and sprinkle with: ¼ cup rum
Step 3.
Cover and let soak for at least 30 minutes, or up to 3 days.
Step 4.
Prepare the dough for: Savarin
Step 5.
kneading the drained currants into the dough by hand or with the dough hook just after the butter. Let rest in a warm place (75° to 80°F) for about 15 minutes.
Step 6.
Lightly oil 12 traditional baba molds or 12 cups of a standard muffin tin. Divide the dough into 12 pieces and fill each cup. Cover loosely with oiled plastic wrap and let rise in a warm place until the dough has doubled in bulk and fills the molds, about 30 minutes.
Step 7.
Preheat the oven to 350°F. Bake until golden brown and a knife inserted into the center comes out clean, about 30 minutes. Immediately unmold the babas onto a rack and let cool completely. (The babas can be stored like Savarin.) Prepare the syrup for: Savarin
Step 8.
About 15 minutes before serving, steep the cooled babas in the syrup. Serve the soaked babas plain, or fill by cutting them horizontally in half and spreading the bottom layer with: (Whipped Cream or Pastry Cream)
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