Savarine

Name: Savarine - Artemisa P.
Ingredients: DOUGH: 250 g flour; 15 g yeast; 200 ml milk; 1 egg; 20 g sugar (one tablespoon); 30 ml oil; 5 g salt; lemon zest. FOR SYRUP: 280 g sugar; rum essence; 400 ml water. DECORATION: 200 ml whipped cream; vanilla; jelly or jam of your choice.

Desert - Savarine by Artemisa P. - Recipia

Savarina is a classic dessert, loved by many, due to its fluffy texture and delicious flavors. We start by preparing a yeast dough, which will be the base of this delicacy. In a large bowl, we combine flour with fresh yeast, sugar, and a pinch of salt. Then, we gradually add warm milk and beaten eggs, mixing with a spatula or by hand until we obtain a homogeneous dough. The consistency should be flowing, but not too liquid. It is essential to ensure that all ingredients are well incorporated. Once the dough is ready, we cover it with a clean towel and let it rise in a warm place, away from drafts, for about an hour or until it doubles in volume. This step is crucial, as the yeast will make the dough fluffy and airy. In the meantime, we prepare the savarina molds, greasing them with butter or oil to prevent sticking. It is important to ensure that each mold is well-greased, so we can easily remove the savarinas after baking. When the dough has risen sufficiently, we divide it into portions and place it in the prepared molds, filling them halfway. We let them rise again, this time for about 30 minutes, to ensure that the savarinas will have a wonderful texture. After they have risen, we place them in the preheated oven at a suitable temperature, around 180 degrees Celsius, and bake them for 20-25 minutes or until they turn golden and pass the toothpick test. After baking, it is essential to let the savarinas cool completely, preferably for 12 hours, to allow the flavors to develop. Once cooled, we prepare a syrup made of water and sugar, which we gently heat. The savarinas are soaked in the warm syrup, allowing them to absorb all the sweetness. After they have soaked well, we place them base side up to give them a more attractive appearance. For a delightful finish, we apply a layer of fruit jelly on each savarina, adding a touch of color and freshness. Then, we carefully cut a thin cap from the top, being careful not to break the dough. We lift the cap to make room for the filling. Finally, we decorate the inside with whipped cream, giving the dessert an extravagant and refined touch. With each bite, the savarina will delight the taste buds, leaving a sweet and pleasant memory.

Ingredients

DOUGH: 250 g flour
15 g yeast
200 ml milk
1 egg
20 g sugar (one tablespoon)
30 ml oil
5 g salt
lemon zest. FOR SYRUP: 280 g sugar
rum essence
400 ml water. DECORATION: 200 ml whipped cream
vanilla
jelly or jam of your choice.

Savarine

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