Savarin "Triumph"

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.