How To Bake Savarin
Description
This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes
How To Bake Savarin
Ingredients used:
1 gill milk.
19 oz. flour.
2 oz. Fleischmann's Yeast.
15 oz. butter.
2 oz. sugar.
A pinch of salt.
8 eggs.
The grating of 1 lemon.
1 oz. chopped citron.
2 oz. raisins.
A pinch of mace.
Set sponge with yeast, milk and 5 ounces of the flour and allow to rest for 45 minutes. In the meantime rub the butter and sugar into a creamy consistency, adding the eggs one by one; mix the fruit with the remaining flour. When sponge is light add same to the mixture of sugar and butter and, last, the fruit together with the remaining flour; fill into Savarin moulds, allow to rise and bake in a moderate oven. After baking allow to cool, then saturate with brandy syrup, the same as for Babas.
Continue to:
My Books
