Pineapple Savarin

In a bowl, place the pineapple rings

Cover with rum and let it sit for several hours or overnight

In another small bowl, combine the yeast, warm milk, and 1 pinch of salt

Let it sit for 10 minutes

In a large bowl, sift together the flour, sugar, and salt

Add the beaten eggs and the yeast mixture

Mix with a wooden spoon for 3 minutes until the dough is smooth and sticky

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise at room temperature for 1 hour and 30 minutes or until it has doubled in size

Melt the butter, adding 2 tablespoons of it at a time, working the dough with a wooden spoon until the butter is fully incorporated

Shape the dough into a ring and place it in a greased tube pan

Let it rise at room temperature for another 20 minutes

Bake in a preheated oven at 170°C (338°F) for about 35 minutes or until golden brown

Remove from the oven and let it cool in the pan for 20 minutes

Loosen the edges with a knife and turn the savarin onto a wire rack

Mop the top of the savarin with pineapple syrup, using any remaining syrup to moisten it again until all the syrup has been absorbed

Dry the pineapple slices on paper towels and place them at the bottom of the savarin, pressing gently against the cake

Brush the jelly over the top of the savarin

Soften the whipped cream and flavor with a little rum

Use a piping bag to decorate the center of the savarin with the whipped cream mixture

Serve warm and drizzle with rum at serving time

Prepare the pineapple syrup: In a saucepan, combine the yeast, water, and 1 cup of sugar

Bring to a boil over moderate heat, then reduce heat and simmer for 10 minutes

Remove from heat and add the rum, stirring well.