120 Baba and Savarin Dough

Preparation info
  • For 500 g 18 oz ) dough or to make


    large savarins
    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

Pâte à baba ou à savarin ‘Brain-child of King Stanislas Leczinski’


Main ingredients

  • 10 g ( oz) fresh yeast
  • 2 tablespoons tepid water


Making the dough

  1. Dissolve the yeast in the tepid water in a large bowl, mixing carefully with the whisk.
  2. Add the flour and salt in a fine shower, add two of the eggs and start to mix the ingredients, working them well with a wooden spatula.
  3. When the ingredients start to form a homogeneous mass, add the third egg,