Savarin

       If you love desserts, soaked in sugar syrup I bet that you would like this recipe. The sugar syrup with rum and lemon enriches the dessert, gives sweet but balanced taste, and makes the dough melt in your mouth. In combination with the fresh fruit it is simply perfection!

Savarin 

Products:

For the dough:

• 145 ml milk
• 55 g yeast
• 25 g sugar
• 360 g white flour
• 5 eggs
• 1 tsp salt
• 125 g butter

For the syrup:

• 485 ml water
• 320 g sugar
• 30 g fresh lemon juice
• the zest of 1 lemon
• 1 cinnamon stick
• 160 ml rum

For decoration:

• 500 ml whipped cream
• strawberries
• blueberries
• raspberries
• fresh mint
• icing sugar 

Preparation:

       Warm up the milk to 30 degrees C, or if you don't have a thermometer just till it is lightly warm to touch. Dissolve the fresh yeast in the milk and add the sugar. Stir and leave the yeast to rise. Before you start making the dough melt the butter and leave it to cool down. Moreover, sift the flour and butter and flour the forms.    

        Add the yeast mixture to the sifted flour. In a separate bowl mix the butter with the eggs and salt and then add them to the flour and yeast mixture. Mix to homogeneous mixture. Don't worry that the dough looks too liquid because it is supposed to be like this. The next step is to transfer the dough in a piping bag. Then, fill up the forms to 3/4 of their height. 

        Leave the dough to prove, filling the forms completely. Like this:       

       Transfer the forms in a baking tray and bake them in a warmed up to 200- 220 degrees oven for approximately 20 minutes.        

       Meanwhile, prepare the sugar syrup. Bring the water, sugar, lemon juice, lemon zest, and cinnamon stick to boil. Leave on the stove for a couple of minutes. Then remove, add the rum, and stir. Leave to cool down. Take the savarins out of the forms while they are still warm and soak them in the syrup. Don't forget to turn them on both sides.

      Finish off the savarins with whipped cream, fresh fruit and mint. Sprinkle them with icing sugar just before you serve them.

Experiment and have fun!