
Babas and Savarins

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If you like the flavor of spirits, babas and savarins are the perfect way to make the most of hard spirits such as rum (the most traditional), whiskey Cognac, kirsch, or other fruit brandies such as eau de vie de framboise (dry raspberry brandy). Technically yeast cakes are breads, but babas and savarins, although they are unsweetened, are so cakelike in effect that they seem to belong in this chapter. Babas and savarins are French yeast breads made with the same light dough but in different shapes. Babas are baked in dariole molds-fez-shaped molds that look a little like cocktail jiggers-while savarins are baked in doughnut-shaped molds. Babas are meant for individual servings, but savarins are traditionally baked in larger molds meant to serve 6 or 8 or so. I, however, like to make miniature savarins for individual servings. If you are setting out to buy savarin or baba molds, try to buy nonstick or even silicone as the dough tends to stick. Once baked, both babas and savarins are soaked in simple syrup flavored with spirits.
ingredients
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serves: 20
butter (for the molds)
1 1/3 cups flour
1/2 teaspoon salt
2 eggs
1 teaspoon active dry yeast
1 tablespoon sugar
1/2 cup warm water
1/4 cup plus 2 tablespoons butter (melted)
3/4 cup sugar (for the syrup)
3/4 cup hot water
3 tablespoons or more dark rum, whiskey, Cognac, kirsch, or other fruit brandies (for the syrup)
1 cup heavy cream
1 tablespoon confectioners’ sugar (for the whipped cream)
1 teaspoon vanilla extract
Servings Per Recipe: 20
Amount per Serving
Calories: 118
- Total Fat: 5 g
- Saturated Fat: 3 g
- Trans Fat: 0.1 g
- Cholesterol: 30.7 mg
- Sodium: 89 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 0.3 g
- Sugars: 8.9 g
- Protein: 1.6 g
preparation

A yeast cake is essentially a kind of light bread that is sweetened at the end with flavored simple syrup. If you like, it's worth experimenting with a homemade starter instead of using a straight yeast method shown here. The starter adds depth of flavor to the cake.
comments
Mommy_loves_to_cook
May 8, 2012