Savarin

Ingredients

• 1 egg and 2 yolks
• Y% cup milk, scalded and cooled
• 34, cup sugar
• 2 c. flour
• 4 tbsp. melted butter
• 1 yeast cake
• Y4 tsp. vanilla

Method

1. 1

   Have scalded milk lukewarm, then add the yeast and let stand 10 minutes.

2. 2

   Add the melted butter to the sugar and beat together with two yolks until thick and lemon colored.

3. 3

   Add the remaining egg, beaten, and blend well.

4. 4

   Add the milk and yeast mixture alternately with flour.

5. 5

   Set aside in warm place, cover and let rise 3 hours.

6. 6

   Place in well-oiled tube or ring mold and bake at 350 degrees F.

7. 7

   Unmold and sprinkle generously with confectioners’ sugar.

8. 8

   Center of Savarin may be filled with any fresh fruit in season.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 37. The excerpt below is the record exactly as published.

SAVARIN 1 egg and 2 yolks Y% cup milk, scalded and cooled 34, cup sugar 2 c. flour 4 tbsp. melted butter 1 yeast cake Y4 tsp. vanilla

Cook this with the app: pantry check, scaling, and the assistant.