Savarins

Ingredients

• Take some brioche dough
• add enough milk to make it almost soft enough to drop from the spoon
• one cupful of sugar syrup
• three tablespoonfuls each of kirsch, maraschino, and curacao
• sprinkle them with sliced blanched almonds

Method

1. 1

   Work all well together.

2. 2

   Butter some earthen cups, sprinkle them with sliced blanched almonds, half fill the cups with the savarin dough, and let it rise to double in size.

3. 3

   Bake in a hot oven.

4. 4

   Turn them out of the molds, and while they are warm dip them in a syrup made of one cupful of sugar syrup, three tablespoonfuls each of kirsch, maraschino, and curacao, or flavor with any other liqueurs preferred.

5. 5

   When the savarins are well soaked place them on a sieve to drain.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 55. The excerpt below is the record exactly as published.

SAVARINS Take some brioche dough (page '209) and add enough milk to make it almost soft enough to drop from the spoon. Add sugar, raisins, chopped citron, and a little lemon juice. AVork all well together. Butter some earthen cups, sprinkle them with sliced blanched almonds, half till the cups ^^ith the savarin dough, and let it rise to double in size. Bake in a hot oven. Turn them out of the molds, and while they are warm dip them in a syrup made of one cupful of sugar syrup, three tablespoonfuls each of kirsch, maraschino, and curacao

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