Very few bake savarin and many are unfamiliar with it. It’s seldom found on menus, that is, unless you find yourself in France. Maybe it’s because there’s a need for a special mold or because baba au rhum took most of its spotlight (recipes are quite similar, savarin omits currants).
Savarin is a yeast sweet cake of French origin. It’s name roots from the French politician, Jean Anthelme Brillat-Savarin. It’s soaked in rum syrup and can be served with Chantilly, fruit, pastry cream, or anything you want to fill in the center hole of the cake.
To be honest, I was unfamiliar to savarin myself. A trip to my grandmother’s house last weekend introduced me to this small cake rings. It was a memorable trip, one where she passed down many cooking and baking utensils. Between these, I found the savarin molds and so I dared myself to bake them.
Adapted from foodnetwork.com
6 tablespoons of milk
2 tablespoons of water
1 ½ teaspoon of sugar
1 4oz. packet of active-dry yeast
2 cups of flour
1 teaspoon of salt
5 tablespoons of butter, melted
1 cup of sugar
1 tablespoon of rum
1 cup of water
In a small saucepan heat milk and water until warm. Place sugar in a small bowl and pour the warm milk. Sprinkle the yeast and whisk to dissolve. Let stand. In a bowl combine flour and salt. Add butter. Once the yeast is bubbly, add to the butter and combine. Add the eggs, one at the time, mixing after each addition. Knead the dough for a few minutes until it comes together. Place in a greased bowl and cover with a towel. Leave to rise for 30 minutes. Punch down and let proof for another 15 minutes. Shape the dough and place in the savarin molds. Let rise until the dough reaches the top of the ring, about 20 to 30 minutes. Preheat oven to 400F. Bake savarin for 15 minutes. In the meantime, prepare the syrup. In a small saucepan combine sugar, rum and water, bring to a boil. Remove savarin from the molds and place in a pan. Pour the syrup on top of the savarin until soaked. Serve with fruit of choice and drizzle with honey.