- For the dough:
- 200 ml of milk
- 250 g flour
- 7 g dry yeast
- 2 tablespoons sugar
- 3 tablespoons oil
- 1 or
- For syrup:
- 400 ml water
- 100 g sugar
- 3 tablespoons honey
- esenta de rom
- For filling:
- 400 ml whipped cream
- 2 cream hardeners (if absolutely necessary)
- 1 tablespoon sugar
- jam syrup
I'm happy as a child every time I remember the savarine recipe. And then I have to make a double portion because it is eaten to the last… crumb.
Put the flour in a bowl and make a hole in the middle in which we will put the yeast dissolved in a little warm milk. Mix with a little flour, forming a lump and let it rise in a warm place for about 15-20 minutes. Then add the egg, the rest of the milk, the sugar, a little salt and mix with the flour. Finally add the oil. Mix the composition very well, obtaining a homogeneous dough with the consistency of a thick cream. Cover with a towel and leave to warm.
- I did not have special forms of savarin and I used the muffin tray.
Grease the forms with butter, sprinkle with flour or breadcrumbs and fill 3/4 full with dough. It is left to grow and when it has reached the mouth of the form, it is put in the oven, over medium heat, for about half an hour. Allow to cool in the form.
Meanwhile, prepare the syrup:
Boil water with sugar and honey. There are a few boils. Leave to cool, then add the rum essence.
Very cold liquid cream, beat with the mixer until it starts to get a certain consistency. Add the sugar (powder) and whipped cream hardener and mix until firm and fluffy.
Cut a lid on each savarine (hardened pojghita from above), then syrup it very very well. Put them on a plate, grease each "lid" with jam syrup (you can use any kind of jam, marmalade, jam) and fill with whipped cream.
Good appetite! 😉
RECIPE IN PICTURES
If you are in a hurry you can try a faster version of savarine, the recipe for savarine with breadcrumbs 😉
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