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Ingredients for 1 large savarin for 8 people:
15g fresh baker's yeast
80g unsalted butter, soft
Method for Savarin Dough:
Before starting this Savarin Dough recipe, make sure you have organised all the necessary ingredients.
Dissolve the fresh baker's yeast in warm milk.
In a stand mixer bowl, shape the flour into a fountain.
Add the sugar and salt.
Mix with the flat beater for a few seconds until thoroughly combined. The sugar and salt should not come into direct contact with the yeast, as it would lose its rising properties.
Add the whole eggs...
... and the milk and yeast mixture, mixing at low speed.
Knead the dough using a flat beater (stand mixer accessory) or a dough hook.
Mix at high speed until the dough has more body...
... and the dough comes away from the sides of the bowl. This operation should take a good 10 minutes.
Add the soft butter, cut into cubes.
Once incorporated, scrape the dough stuck on the sides of the bowl using a pastry scraper. Cover with a clean tea towel. Let the dough rise in a warm place, until doubled in volume. When the dough has risen, knock back with your hand.
Grease a large savarin ring mould.
Fill with the dough up to 3/4.
Let the dough rise again until it reaches the top of the mould.
Glaze the surface of the dough with egg wash (beaten egg yolk with one tablespoon of water)...
... and bake at 180°C (gas 4) for 15-20 minutes.
The paste should rise and take a nice golden colour. When cooked, remove from the oven. Release from the mould onto a cooling rack. Let cool. The savarin cake is now ready and can be used as the base for a variety of recipes (Savarin with Chantilly cream for example).
A volcano or well-shaped hole made in dry ingredients (flour) to hold liquid.
To briefly and lightly knead a yeast dough after proving or rising. By folding the dough over on to itself several times, the fermentation gas is eliminated and the dough is flattened.
To scrape out
To remove a mixture or what is left of a mixture from the surface of a container with a spatula.