Savarin

By ctozzi

This traditional rum baba is soaked in a rum syrup then glazed with an apricot and Grand Marnier glaze (kirsch may be substituted if you prefer). This makes 1 9" savarin. If you are wanting to make individual ones, divide the dough after the first rising, continue with recipe, baking for about 20 minutes. This is adapted from an old clipping from FoodDay in The Oregonian.

Ingredients

• Savarin:
• 1 pkg. active dry yeast
• 1/2 c lukewarm milk (105 to 110 degrees F)
• 1/4 c lukewarm water (105 to 110 degrees F)
• 4 eggs, beaten
• 1/4 c sugar
• 2 c flour, about
• 1/2 t salt
• 2/3 c butter, soft
• Dark Rum Syrup:
• 1 c water
• 1 cinnamon stick
• 1 c sugar
• 1/2 vanilla bean
• 2 slices lemon
• 1-3 cloves
• 2 slices orange
• 1/2 c dark rum, or more
• Apricot Glaze:
• 1 c apricot jam
• 2 to 4 T Grand Marnier or kirsch

Details

Adapted from pastrysampler.com

Preparation

Step 1

For dark rum syrup: Bring to boil everything but the rum. Simmer slowly for 5 minutes. Strain, add rum to taste and reserve.
For apricot glaze: Sieve apricot jam into small heavy saucepan until boiling and stir in the liqueur.

For savarin dough: Sprinkle yeast on water in bowl of electric stand up mixer (such as Kitchen Aid) and stir until dissolved.

Add in sugar, milk and eggs. Add in the flour and beat well. Place on mixer and mix on low speed for 4 minutes.

Remove from mixer, cover and let stand in warm place (80 degrees) until doubled in bulk (about 40 minutes to an hour). Stir down and beat in softened butter by hand.

Preheat oven to 400F degrees.

Grease a 9" savarin ring and fill about halfway with dough. Let rise until almost double in bulk. Bake for 10 minutes.

Reduce heat temperature to 350F and continue to bake until golden brown and dry, about 35 minutes.

Let cool on cooling rack.