Savarin Recipe

Savarin is a ring-shaped cake that has been soaked with flavored syrup and then garnished with cream and fruit. The batter for a savarin is related to the dough used in brioche but with less flour, making it looser and stickier.

What makes a savarin different from your typical bundt cake is that savarin is a yeast dough. The result is a light and spongy cake with a light, bready aroma that is perfect for soaking up a flavorful syrup. You'll need to plan ahead since the dough needs to rise almost two hours total. Use whatever fruit is in season such as berries, sliced kiwi, starfruit, peeled citrus, peaches, or plums.

Ingredients:

• 10 tablespoons warm water (divided)
• 1 (1/4-ounce) packet active dry yeast (2 1/2 teaspoons)
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 2/3 cups all-purpose flour
• 2 large eggs
• 1 large egg yolk
• 1/2 cup unsalted butter, melted and cooled
• 1 cup water
• 1/2 cup sugar
• 1/2 cup kirschwasser (or golden rum)
• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• Garnish: assorted berries and sliced fresh fruit