3 3/4 cups all-purpose flour
1 packet active dry yeast (15g)
1/2 cup warm milk
1 teaspoon salt
8 eggs
1 1/2 cups unsalted butter at room temperature (360g)
5 tablespoons sugar
For the glaze:
2 cups sugar
2 cups water
1 teaspoon ground cinnamon
1 cup rum
3 3/4 cups all-purpose flour
1 packet active dry yeast (15g)
1/2 cup warm milk
1 teaspoon salt
8 eggs
1 1/2 cups unsalted butter at room temperature (360g)
5 tablespoons sugar
For the glaze:
2 cups sugar
2 cups water
1 teaspoon ground cinnamon
1 cup rum
Place the flour in a bowl
Make a depression in the center
Dissolve the yeast in warm milk and place in the center of the flour
Add the salt, eggs, and mix with a wooden spoon until a thick batter forms
Cut the butter into small pieces and distribute over the dough without mixing
Cover and let rest in a protected area (or a lightly warmed oven) until it has doubled in volume
Add the sugar and knead to absorb all the butter
Place the dough in 2 ring molds (prepared for Savarin), 25cm diameter, greased, being careful not to overfill to more than 3/4 of the capacity
Let rise again until the dough reaches almost the top of the mold
(Leaves about 1 hour and a half)
Put in a preheated hot oven (200°C) for 30-40 minutes or until, when inserting a toothpick, it comes out completely dry
Prepare the glaze: heat the sugar, water, and cinnamon
Mix only until the sugar dissolves
Let simmer for 10 minutes and add the rum
Unmold the Savarin, make some holes with a toothpick and moisten with the rum glaze slowly until it is well coated
If desired, serve with whipped cream in the center
Serves 26 portions.
