Grandfather has rum

Delicious Savarins Recipe with Rum - A Classic and Fluffy Dessert

Preparation time: 15 minutes
Rising time: 2 hours and 15 minutes
Baking time: 30 minutes
Total time: 2 hours and 45 minutes
Number of servings: 8-10

Introduction

I invite you to explore with me the enchanted world of savarins - a classic, fluffy, and aromatic dessert that will delight your senses! The history of savarins takes us down the paths of time, where Polish King Stanislas transformed a simple muffin into a delicacy by adding a sweet and fragrant syrup. Since then, this dessert has become a favorite during festive days such as Easter or Christmas, evolving through various adaptations over time.

Necessary Ingredients

To prepare delicious savarins, you will need the following ingredients:

- 275 g flour
- 3 large eggs
- 10 g dry yeast
- 50 ml lukewarm milk
- 90 g melted butter
- 350 g sugar
- 70 ml rum (or alternatively, orange blossom syrup)
- 50 g jam (of your choice)
- Whipped cream for decoration
- Fresh or candied fruits for decoration

Useful Tips About Ingredients

- Flour: Choose a high-quality flour, preferably one with a medium gluten content, to achieve a fluffy texture.
- Yeast: It is essential to use active dry yeast, which contributes to the proper rising of the dough. Make sure it is not expired!
- Rum: If you prefer a less alcoholic version, you can reduce the amount of rum to 50 ml, but not less, to maintain the authenticity of the taste. Alternatively, orange blossom syrup provides a delicate and pleasant aroma.
- Jam: Choose a jam that you like, to add a layer of flavor to your savarins. Apricot or sour cherry jam works great!

Preparation Techniques

1. Activating the yeast: In a small bowl, combine the dry yeast with 2 tablespoons of lukewarm water. Mix until completely dissolved. Add a tablespoon of flour and mix well. Cover the bowl with a clean towel and set it aside for 10-15 minutes, until the yeast becomes frothy.

2. Preparing the dough: In the mixer bowl, add the eggs, milk, the remaining flour, melted butter, a tablespoon of sugar, and a pinch of salt. Add the activated yeast mixture. Use a paddle mixer to mix the ingredients at medium speed until the mixture becomes homogeneous. The dough should be soft and slightly sticky, but not excessively wet. If necessary, add a little extra flour until you achieve the desired consistency.

3. Rising the dough: Transfer the dough to an oiled bowl and cover it with a damp towel. Let it rise in a warm place for about 45 minutes, or until it doubles in volume.

4. Shaping the savarins: After the dough has risen, gently knead it to release the air. Divide the dough into smaller portions and form balls. You can use a cake pan or individual savarin molds, which you should grease with butter and dust with flour. Place the dough balls in the molds, cover them again with the damp towel, and let them rise for 1.5 hours.

5. Baking: Preheat the oven to 200°C. Bake the savarins for 30 minutes or until they turn golden and rise beautifully. Check them by inserting a toothpick in the center; if it comes out clean, they are ready!

6. Preparing the syrup: In a saucepan, combine 500 ml of water with 350 g of sugar and boil the mixture for 10 minutes, stirring occasionally. Once the syrup has thickened slightly, remove it from the heat and let it cool a bit, then add the rum.

7. Soaking the savarins: When the savarins are warm, dip them in the sugar syrup, turning them on all sides to soak evenly. Let them drain on a rack.

8. Decorating: For an attractive appearance, spread jam on the savarins and add whipped cream on top. Decorate with fresh or candied fruits for a perfect finish.

Final Tips

If you want your savarins to be even better soaked in syrup, let them sit in the syrup for 30 minutes before removing them. They will become incredibly fluffy and delicious! You can adapt the recipe by adding flavors like vanilla or lemon zest to the syrup for an extra touch of taste.

Pairings and Serving

Savarins pair perfectly with a fragrant coffee or a scented tea. You can also serve them alongside vanilla ice cream for a pleasant contrast between warm and cold.

Frequently Asked Questions

- Can I use fresh yeast instead of dry yeast? Yes, you can use fresh yeast. Replace 10 g of dry yeast with about 30 g of fresh yeast.
- What can I do if I don’t have rum? You can replace the rum with orange blossom syrup or use a natural fruit juice to give a pleasant flavor.

I hope you enjoy every step of this savarin recipe, turning it into a special moment with your loved ones. Whether it’s a celebration or a simple gathering with friends, your savarins will shine on the dessert table! Enjoy!