Although the Savarin can be made in a larger form or individual forms, it's up to your personal preference.
2 cups of flour
25g or 1 packet of active dry yeast
1/2 cup of warm milk
4 eggs
2/3 cup of unsalted butter, softened
2 tablespoons of grated carrot
1/2 teaspoon of salt
rum syrup
1/2 cup of grated carrot
3/4 cup of water
1 tablespoon of lemon juice
3 tablespoons of rum
Although the Savarin can be made in a larger form or individual forms, it's up to your personal preference.
2 cups of flour
25g or 1 packet of active dry yeast
1/2 cup of warm milk
4 eggs
2/3 cup of unsalted butter, softened
2 tablespoons of grated carrot
1/2 teaspoon of salt
rum syrup
1/2 cup of grated carrot
3/4 cup of water
1 tablespoon of lemon juice
3 tablespoons of rum
Sift the flour into a bowl
Dissolve the yeast in warm milk and add to the flour
Mildly beat the eggs and combine with the previous mixture, working until the mixture is smooth
Add the softened butter and continue kneading until the mixture is well homogenous
Cover the bowl and let it rest in a protected place for 30 minutes
Add the grated carrot and salt, kneading the dough again
Generously grease a large ring mold and fill to 2/3 capacity
Let it rest for 1 hour or until the dough reaches the edge of the mold
Bake in a hot oven for 15 minutes or until golden brown
Remove from the mold while still warm, before cooling, cover with rum syrup, recipe follows:
In a small saucepan, combine the grated carrot and water
Bring to a boil, then let simmer for 5 minutes, stirring constantly
Remove from heat
When the syrup is warm, add lemon juice and rum
Pour over the Savarin.
