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Savarin

1/4 ounce (7 1/2 g) package active dry yeast
1/4 cup (50 ml) tepid water
1 tablespoon (15 ml) sugar
1/4 cup (50 ml) tepid milk
2 cups (1/2 liter) sifted flour
4 eggs
1/2 teaspoon (2 ml) salt
10 tablespoons (150 ml) butter, melted
3/4 cup (175 ml) sugar syrup, flavored with 1 teaspoon (5 ml) strained
fresh lemon juice and 1/4 cup (150 ml) rum

2 cups sugar
1 cup water

Stir the sugar and water together in a heavy saucepan over medium
heat until the sugar dissolves. Wipe down and stray sugar crystals
that cling to the sides of the pan. When the sugar is dissolved,
bring to a boil, then remove from heat. Dip base in ice water to
stop cooking.

Soften the yeast in the tepid water with 1 teasoon (5 ml) of the
sugar. When the mixture is foamy -- after about 10 minutes -- add
the remaining sugar and the tepid milk. Stir in the flour and the
eggs and beat about two minutes. Cover the bowl, and let the dough
rise in a warm place until it has doubled in bulk. Punch down the
dough, add the salt and melted butter, and work these ingredients
into the dough. Put the dough into a well-buttered ring mold or
large savarin mold, filling it two thirds full, or put it into
eight individual buttered ring molds or baking cups or small savarin
molds, filling each two thirds full. Cover the dough, and let it
rise until it fills the mold or molds. Bake in a preheated 400F
(200C) oven. A large ring will need about 25 minutes, small cakes
about 15. Either can be tested for doneness by inserting a tester
into the center; when it comes out clean, the cake is done. Invert
the hot savarin onto a serving plate and pour the rum syrup over
it.

The center may be filled with ice cream or whipped cream or fruits
such as pitted black cherries, berries, or sliced bananas, apricots
or peaches, or sliced pineapple, orange segments, sliced kiwi,
strawberries and green grapes. Glaze fruit with apricot jam that
has been heated and strained.

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