From the Anchor Yeast Kitchen
Savarin
Prep 1 hr 15 mins
Baking Time
15–20 mins
Total 1 hr 35 mins
Makes 1 Savarin
easy
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By
Anchor Yeast Kitchen
A traditional French yeast raised pastry that can be drizzled with a liqueur of choice. This Savarin is soaked in sweet syryp and served with fruit & cream
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Ingredients
240
g
Cake flour
( 2 x 250 ml / 2 cups )
2
ml
Salt
( ¼ tsp )
60
ml
Castor sugar
( 4 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
125
ml
Lukewarm milk
( ½ cup )
125
g
Margarine, melted
60
ml
Lukewarm water
( ¼ cup )
2
Large eggs, beaten
15
ml
Cherry liqueur
( 1 tbsp (optional) )
Fresh cream
( whipped )
Fresh fruit
Method
Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Mix milk, margarine, water and beaten egg together and add to the flour mixture to form a batter. Beat the batter until smooth. Cover with greased plastic and rest for 10 - 15 minutes. Knock the batter down, add the liqueur and stir.
Pour the batter into a 20 cm-ring-pan, cover with greased plastic and leave in a warm place to rise, for about 20 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 15 - 20 minutes.
Turn out of the pan and drizzle the syrup over the Savarin, until well soaked. Prick the top of the Savarin with a toothpick for the syrup to soak through.
Place on a serving plate and decorate with whipped cream and fresh fruit.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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