Yeast-dough savarins

Name: Yeast-dough savarins
Ingredients: 250 g flour; 150 ml milk; 5 g dry yeast; 12 g sugar; 2 eggs; 30 ml oil; 1/4 teaspoon salt; 20 g butter; 15 g flour; 400 ml water; 150 g sugar; 10 ml rum extract; 500 ml whipping cream 30% fat; 150 g sour cherry jam

Dessert - Yeast-dough savarins by Anuta O. - Recipia

Yeast-dough savarins have a very soft dough that you spoon into the molds with two teaspoons. Once baked, they’re soaked in rum syrup, opened under a little cap and filled with whipped cream and sour cherry jam. I mainly make sure the crumb under the cap doesn’t stay dry. Preparation: 20 minutes. Cooking: 23-28 minutes. Resting: 110-120 minutes. Total time: 153-168 minutes. Servings: 8. Approximately 510 kcal and 7 g protein per serving.

Ingredients

For the dough

250 g flour
150 ml milk
5 g dry yeast
12 g sugar
2 eggs
30 ml oil
1/4 teaspoon salt

For the molds

20 g butter
15 g flour

For the syrup

400 ml water
150 g sugar
10 ml rum extract

For the topping

500 ml whipping cream 30% fat
150 g sour cherry jam

Preparation

1. Put the flour in a bowl. Mix the lukewarm milk with the dry yeast and sugar, pour it over the flour, then add the eggs and oil. Add the salt and mix the dough with a spoon for 5 minutes. Cover the bowl and leave it to rise for 30-40 minutes, until doubled in volume. 2. Grease the molds with butter and dust them with flour. Spoon the dough into the molds using two teaspoons, then leave it to rise for 20 minutes, until it reaches the rim. 3. Heat the oven to 180 °C. Bake the savarins for 20-25 minutes, until browned on top. Leave them to cool completely, for about 60 minutes. 4. Put the water and sugar in a saucepan. Boil the syrup for 3 minutes, until the sugar dissolves, then turn off the heat and add the rum extract. Leave it to cool for about 30 minutes. 5. Turn the savarins upside down and cut a little cap into the top of each one, without cutting it all the way off. Dip each one in the syrup. 6. Whip the cream until it holds its shape. Fill the savarins with whipped cream and top with sour cherry jam.

Notes

I serve them with a black coffee, which stands up to the sweet syrup and whipped cream. For smaller molds, keep an eye on the browning before the end of the baking time, since they bake faster than larger ones. Fill the molds about halfway before the second rise, so the dough has room to grow. If the jam has a lot of syrup, drain it a little before spooning it over the cream. Sometimes a savarin seems well soaked on the surface but has a dry crumb under the cap; pour a little more syrup directly onto the crumb. The texture reminds me of rum baba, topped with whipped cream and jam. You can bake the cakes a day ahead and soak them just before serving. Once filled, keep them covered in the fridge for no more than 3 days. The dough contains gluten and eggs, and the cream is a dairy product.

Frequently asked questions

Can I use fresh yeast instead of dry yeast?

Yes, use 15 g fresh yeast instead of the 5 g dry yeast.

What should I do if the dough doesn’t rise?

Move the bowl to a warm place, around 25 °C, and leave it for another 15 minutes. If it still hasn’t changed in volume, the yeast may no longer be active.

How long should I keep the savarins in the syrup?

Keep each one submerged for about 10 seconds, then lift it out and let the excess syrup drain off.

Can I use a different jam?

Yes, you can use 150 g raspberry jam; if it has a lot of syrup, drain it before decorating.