Savarin "Triumph" is a classic French dessert. It is made from yeast dough. Soaked in apricot and citrus syrup. Savarin was named after the French food critic and writer Jean Anthelme Brija-Savarin.
It is necessary
- - 400 g apricots
- - 125 ml milk
- - 400 g flour
- - 11 g yeast
- - 1 orange
- - 1.5 cups granulated sugar
- - 1 glass of water
- - 3 eggs
- - 3 tbsp. l. butter
- - 1 lemon
- - cinnamon
- - 1 tsp. vanillin
- - salt to taste
Instructions
Step 1
Prepare the dough. Mix flour, yeast, 2 tbsp. l. granulated sugar, eggs, salt and stir everything well until smooth.
Step 2
Add milk and melted butter, stir.
Step 3
Grease a baking dish with butter, pour the dough and place in a warm place for 35-45 minutes.
Step 4
Make the first soak - apricot with citrus. Remove the zest from the orange and lemon. Boil water, add 1 cup granulated sugar, then orange and lemon zest, cinnamon, vanillin. And simmer for 20-25 minutes.
Step 5
Wash and dry the apricots well, remove the seeds and cut into medium slices. Pour in hot syrup, close the lid and let it brew.
Step 6
Place the savarene in an oven preheated to 180 degrees and bake for 35-45 minutes until golden brown.
Step 7
Remove the savarene from the oven, prick with a fork and soak well with the apricot syrup. Then flip onto a serving platter and saturate the other side with syrup.
Step 8
Make a second soak - citrus. Squeeze lemon and orange juice into a saucepan, add half a glass of granulated sugar and simmer over low heat for about 5-10 minutes. Pour the hot syrup over the savarene.
Step 9
Sprinkle the savaren with powdered sugar. Let it brew for 2-3 hours.
