Savarin (Babà with Rum)
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
  • 250 gr./8.8 oz. bread flour
  • 10 gr./2 tsp fresh yeast or 5 gr./1 tsp Dry yeast
  • 1 tsp salt
  • 2 tsp sugar
  • 2 eggs
  • 1 egg yolk
  • 80 gr.2.8 oz. milk
  • 75 gr./2.6 oz. butter, I used margarine
For the syrup
  • 500 gr./18 oz water
  • 350 gr./12 oz sugar
  • 50 gr./2 oz Dark rum
  • Peach or apricot marmalade for brushing
Instructions/ Εκτέλεση
  1. Scald the milk and throw the yeast, the salt, the sugar and all the eggs.
  2. Pour the batter along with the flour to our mixer bowl.
  3. Beat for a good time and gradually throw the butter, melted not hot. Be careful to beat for quite some time, so as to eliminate the smell of the eggs in the sweet’s taste.
  4. When the dough starts to gather around the paddle, transfer it to a floured bowl and let it stay to a warm place for an hour.
  5. After one hour butter and flour a Bundt cake pan and put the dough in it.
  6. Bake in a preheated oven at 175° C for about 15 minutes.
  7. Take out of the oven and remove it from the pan immediately and carefully.
  8. Make holes on the side that will be underneath when you serve the savarin.
  9. While it is cooling, prepare the syrup.
  10. In a pot, larger than the diameter of the savarin, place all the syrup ingredients in high heat.
  11. When it starts to boil, turn off the heat and put inside the pot the savarin.
  12. With a ladle pour syrup on top of it.
  13. When almost all syrup has been absorbed by the sweet, remove from the pot and place it in a platter.
  14. Serve with a dollop of ice cream or Chantilly.
Notes/ Σημειώσεις
Recipe by Stelios Parliaros
Recipe by Culinary Flavors at