Preparation info
  • Yield:

    648 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • All-purpose flour 250 g 8.82 oz 38.58%
  • Salt

Method

  1. Assemble four 7.5-cm/3-in diameter silicone savarin molds (see Resources) on a flat sheet pan.
  2. Combine the flour, salt, yeast, and sugar in