Savarin

• Preheat the oven to 180 ºC.
• Place the flour, the salt, the sugar and the yeast in the blender using the egg beater.
• Add water, milk, an egg and start kneading using the egg beater on slow.
• Add the rest of the eggs one by one and knead for 10 to 15 minutes at a quick pace until the dough is uniform and smooth.
• Reduce the speed and slowly add the luke warm melted butter.
• Knead again for 10 to 15 minutes at quick speed until the dough comes off the walls of the blender easily.
• Allow the dough to ferment in the bakery proofer or at around 30-40 ºC, until it doubles its volume.
• Introduce the dough into a piping bag and fill the savarin moulds, previously greased and covered in flour up to half their volume.
• Allow it to ferment again until doubled in volume.
• Bake the dough in the oven and take it out of the mould when it’s cooked.
• Make a basic syrup in a casserole dish at a temperature between 70 ºC and 80 ºC. Add the savarins and soak in a saucepan.
• Place the savarins over a rack so that they drain well. Store them in the fridge.

Notes

• The syrup used for this dessert will contain 700 g of sugar per litre of water. It will also be flavoured with fruit peel (orange, lemon) and spices (cinnamon, vanilla, anise, etc).