Recipe - Savayar

1 pack (0.25oz) active dry yeast
One fourth cup Tepid water
1 tablespoon Sugar
One fourth cup Tepid milk
2 cup Sifted flour
4 Eggs
One half teaspoon Salt
10 tablespoon Butter; melted
Three fourths cup Sugar syrup; flavored with
1 teaspoon Strained fresh lemon juice
and
One fourth cup Rum

SUGAR SYRUP
2 cup Sugar
1 cup Water

From: arielle@bonkers.taronga.com (Stephanie da Silva)

Date: Tue, 16 Aug 1994 20:51:50 GMT
Sugar Syrup: 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
wellbuttered 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 cut or sliced up bananas, apricots or peaches, or
cut or sliced up pineapple, orange segments, cut or sliced up kiwi, strawberries and green
grapes. Glaze fruit with apricot jam that has been heated and strained.

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