Preparation / Directions:
* Note: The recipe for "Rum Syrup" is included in this database.
Sift flour in mixing bowl. Dissolve yeast in milk, and stir in flour. Beat eggs lightly and add to dough, working dough until smooth. Add butter and continue working until well blended. Cover bowl and let stand in a warm place for 30 minutes. Add sugar and salt to dough and work until well blended. Butter generously a large ring mold and fill not more than 2/3 full with dough. Let stand for 1 hour, or until dough rises and reaches rim of mold. Bake at 400F for 15 minutes, or until browned. Unmold while hot. While still warm, pour "Rum Syrup" over it. Serve cold.
Comments: Savarin is less known in America than babas, although it is nearly the same thing. The only difference is that for babas, raisins and currants are added to the dough, and babas are baked in small molds instead of a large ring. Few people have the right kind of baba molds and anyway, as a dessert a large Savarin is much more attractive than small babas, which seem more appropriate for restaurants. Savarin may be decorated with pieces of candied fruits.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin
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