Savarina - Baba au Rhum

If you never had this desert, then you must. This is not a sophisticated pastry, the dough is sweet, soaked in syrup, and the whip cream is a good compliment to the whole thing. I believe the root of this pastry is in France, where is served with lots of rum syrup on the side.

It was my first attempt to make this pastry and the outcome was staggering. It's hard to believe that something so simple could be so delicious.
Though I am very familiar with it, I always bought it from the pastry shop.
The whole secret is allowing the sweet bread soaking all the syrup stated in the recipe.

350 gr. flour (about 3 cups)
175 gr. unsalted butter, room temperature (about 1 ½ sticks)
15 gr. sugar (about 3 tablespoons)
7 gr. dry instant yeast (1 teaspoon)
4 eggs
50 ml. milk
a pinch of salt
citrus rind for flavor

Also needed:
Butter for coating the pan
Bread crumbs for coating the pan (if needed) mine were nonstick and I only used butter.

300 gr sugar
600 ml water
1 teaspoon rum extract or if not available... 50 ml rum
½ lemon juice

450 ml liquid whip cream + 4 Tablespoons of sugar
Maraschino Cherries or other candied fruits
Apricot jam (optional) (can use any)… 1 Tablespoon for each cup, 12 Tablespoons in total.

Make syrup first.
Melt 100 gr. of sugar to very light caramel … turn off heat, leave the pot on the hot burner, add the water and remaining sugar, mix and let sit until everything is melted. Let cool and add rum and lemon juice.

You could use your bread machine or Kitchen Aid to prepare the dough. This dough is softer and sticky, softer than the bread dough.
Dissolve the yeast in warm milk.
Place flour in a bowl and add the yeast mixture, eggs, sugar and salt.
Start mixing until soft dough is forming.
Add the butter and flavors and mix again.
Cover, and leave in a warm place to raise double the volume.

Butter a cupcake type of pan, if pan is other than non stick then powder with bread crumbs, divide the dough in 12 equal portions, and place each piece in the cups.
This is the baking tin I used.

Cover again and let rise in warm place for 30 minutes.
Bake at 300°F (150°C) for 30 minutes.

Take out and loosen the buns. Leave in the tray and add syrup to each bun or dip the bun in the syrup trying to give each bun equal amount of liquid. Repeat operation until all syrup is used. Place buns in a tray, cover and refrigerate over night.

Next day.
Whip the cream to soft peak, add sugar and mix until looks like mousse.
Cut buns in halves on horizontal, spread a Tablespoon of preserve on the bottom half, pipe whipped cream, place the other half of bun and decorate as desire.
Garnish with candied fruits. Can be served immediately, but next day are better.

Makes 12 pieces.


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