Savarin and Baba Raisins
Prepared just like brioche but with slight variations. After baking there is drying time, dipping and glazing.
1 lb A P flour
1 tsp salt
2 oz sugar
1 1/2 t yeast
1/2 c warm water (100º to 105º)
7 oz butter cubed, softened but still cool
up to 1/2 c water (drizzled into dough…be careful)
1) Dissolve yeast into water, adding a pinch of sugar to feed the yeast.
2) Add flour, salt and sugar to mixing bowl and attach the dough hook. Stir.
3) Add yeast to the center of the mixing bowl and stir on speed 2 for two minutes.
4) Add eggs one at a time, very slowly and knead for 5 minutes.
5) Add cubed butter all at once. Scrape the sides and dough hook many times throughout this process.
6) Add water by drizzling onto the dough, but only a small amount at a time. Continue kneading. The dough will be wetter in the end and will appear like tiny webs of dough clinging to the sides of the bowl and dough hook.
Turn the dough onto the lightly floured surface. Shape, place into clean dry bowl and cover to rise room temperature about 85º until doubles in size. Shape and pipe into pans, Large and small shapes.
Bake in preheated 375º oven full ring 25 minutes, turn over and bake 40 minutes more. Small molds bake 20 minutes, turn over and bake 30 minutes. This extra time allows the savarin time to dry out. Cool on wire rack.
Dip into 1 to 2 quarts of citrus syrup and put onto wire rack with sheet underneath to catch the drippings. Spritz with rum and glaze with hot apricot glaze.
Always serve savarin with fresh fruit salad and creme chantilly (see recipes).
Variation: Baba Raisin. Bake in a cylinder baking pan. Roll out dough into a rectangle and sprinkle about a cup of raisins. Roll up dough and cut into 1/2″ slices. Stand up onto greased sheet pan and let proof until doubled in size.
Yield is 3 large 9″ rings or 35 small rings.
Dough can be frozen after the second rise, or after the first rise in air tight container.
Always served with savarin . Great with puff pastry and many other fresh deserts.
1 qt heavy cream
3 oz 10X sugar
2 t vanilla extract
1) Whip cream by hand or mixer until cream is slightly thickened.
2) Add the sugar and vanilla and continue to whisk until cream is smooth and light, not grainy. Do not over whip.
Serve right away or chill in refrigerator.
Yield is 2 cups.
(4 quarts each ) Equal parts water and sugar, bring to a boil. Turn down heat to low setting. Cut fruit into quarters. Add fruit and continue simmering.
oranges, apples, lemons, limes.
6 cinnamon sticks and 6 star anise
1 cup dark rum or whiskey
Continue simmering for up to an hour. Remove from heat and set aside until ready to soak savarin. Return to a boil and simmer again just before you add the savarin.