225 g strong flour
20 g yeast
75 ml water
3 eggs
100 g melted butter
25 g castor sugar
pinch salt
20 g yeast
75 ml water
3 eggs
100 g melted butter
25 g castor sugar
pinch salt
method
1. Sift the warmed flour into a warm bowl.
2. Dissolve the yeast and sugar in the water, which has been heated to 35°C.
3. Make a well in the centre of the flour and add the dissolved yeast. Mix in just enough flour to make a light batter and dust a little of the flour over the top.
4. Cover with a cloth and allow to prove in a warm place until the ferment breaks through the flour
5. Break in the eggs and mix to a smooth dough. Add the salt, sugar and butter, then mix to a smooth and elastic dough.
6. Allow to prove covered with a cloth in a warm place until double its size.
7. Half-fill greased and floured savarin moulds and allow to prove again until it reaches the top of the moulds.
8. Bake in the oven at 235°C for 25-30 minutes until cooked. Remove from the moulds, place onto a cooling rack and allow to cool completely before using.
2. Dissolve the yeast and sugar in the water, which has been heated to 35°C.
3. Make a well in the centre of the flour and add the dissolved yeast. Mix in just enough flour to make a light batter and dust a little of the flour over the top.
4. Cover with a cloth and allow to prove in a warm place until the ferment breaks through the flour
5. Break in the eggs and mix to a smooth dough. Add the salt, sugar and butter, then mix to a smooth and elastic dough.
6. Allow to prove covered with a cloth in a warm place until double its size.
7. Half-fill greased and floured savarin moulds and allow to prove again until it reaches the top of the moulds.
8. Bake in the oven at 235°C for 25-30 minutes until cooked. Remove from the moulds, place onto a cooling rack and allow to cool completely before using.
serving amount
makes 2 x 15 cm savarins
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