Savarin with Kirsch

Name: Savarin with Kirsch
Yield: Serves 10-12
Cuisine: Australian
Ingredients: 3 eggs, beaten; pinch of salt; 2 cups (500 mL/16 fl oz) water; ½ cup (125 g/4 oz) melted butter; ½ cup (125 mL/4 fl oz) kirsch; 3 cups (750 g/24 oz) white granulated sugar; ¾ cup (185 mL/6 fl oz) lukewarm milk; 2 cups (250 g/8 oz) plain (all-purpose) flour; 3 teaspoons compressed yeast; 3 tablespoons caster (superfine) sugar

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

A savarin is a rich yeast dough, not unlike a baba dough but without the currants or raisins, baked in a ring mould. The dessert was named after Brillat-Savarin, a famous French gastronomic writer of the eighteenth century.

Ingredients

Savarin

3 teaspoons compressed yeast
3 tablespoons caster (superfine) sugar
¾<

Oceania
Australia
Dessert
Vegetarian
Cake

Method

Place the yeast and sugar in a bowl. Gradually add the milk and stir until the yeast is dissolved. Sprinkle 1 tablespoon of the flour over the milk and set the bowl aside in a warm place until it is frothy on top (approximately 1 hour). Sift the rest of the flour and the salt into another bowl and add the eggs and the yeast mixture.

Beat the mixture for 5 minutes, or until a smooth doug