Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

¨ For the dough:
¨ 1 teaspoon active dry yeast
¨ 1 cup whole milk, warm to the touch
¨ 4 eggs
¨ 1 teaspoon sugar
¨ pinch of salt
¨ 1-1/2 cups white flour (White Lily works very well)
¨ 2 Tablespoons unsalted butter, softened
¨ For the syrup:
¨ 1 cup sugar
¨ 2 cups water
¨ 1/2 cup Kirsch
Preheat the oven to 350°. Add the yeast to 2 tablespoons of the warm milk and it
allow it to sit for 10 minutes. Whisk the eggs, pinch of salt and sugar in a large bowl.
Stir in the flour and just enough milk to work the mixture into a smooth paste. When
it is smooth, stir in the rest of the milk and the yeast mixture. Cover and leave in a
warm place for 1 hour or in the refrigerator for 4 hours. It should be allowed to
increase in volume only by about 50%. Coat the inside of the mold with the softened
butter, then place it in the refrigerator for 15 minutes. Remove from refrigerator and
coat again with butter. Gently pour in the batter, cover the mold completely with
plastic wrap and allow sitting at room temperature for 30 minutes. Put the mold on a
baking sheet and bake for 25-30 minutes. A paring knife slid into the savarin should
come out cleanly. Immediately remove from the mold and place on a rack to cool for
45 minutes.
Prepare the sugar syrup:
11. Combine the sugar and water in a small saucepan and bring to a boil. Boil just
long enough to allow the sugar to dissolve. Do not reduce the syrup. Remove from
stove and allow cooling. When the syrup has cooled, stir in the Kirsch. Set the
savarin on a small cake pan with a rimmed sheet pan under it to catch any syrup.
With a skewer, poke the savarin in eight places and ladle the syrup over it. When all
the syrup has been used, collect any that has run off, and spoon it over the savarin.
Continue this process until all the syrup has been soaked into the cake. Carefully
transfer the savarin to a serving platter, cover with plastic wrap and refrigerate for 1
hour before serving. Cut into wedges and serve plain or garnished with berries and
whipped cream.

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