Savarin
Savarin
1 package active dry yeast
1/4 cup lukewarm water
1 1/2 cups sifted enriched flour
1 Tablespoon sugar
1/2 teaspoon salt
2 large eggs
1/4 cup milk
2/3 shortening
1 Tablespoon seedless raisins
1 Tablespoon currants
Apricot sauce
Fresh, canned or frozen fruits
Whipped cream
Soften yeast in water.
Combine flour, sugar and salt in mixing bowl. Stir in yeast, slightly beaten eggs and milk. Beat until batter is smooth, about 100 strokes.
Add shortening, raisins, and currants. Beat until shortening is blended into batter. Spoon batter into a 10-inch greased ring mold. Let rise until batter is rounded over rim of mold, about 1 hour.
Bake at 400 degrees for 12 to 15 minutes, or until browned. Unmold while hot.
Before serving saturate the savarin with apricot sauce and fill center of ring with fresh, canned or frozen fruit sweetened to taste. If desired, garnish with whipped cream.
Apricot Sauce
3/4 cup sugar
1 1/2 cup apricot nectar
2 teaspoons lemon juice
Combine sugar and apricot nectar and boil rapidly 5 minutes. Remove from heat and stir in 2 teaspoons lemon juice. For apricot-rum-sauce, add 2 to 4 Tablespoons rum with lemon juice.
1 package active dry yeast
1/4 cup lukewarm water
1 1/2 cups sifted enriched flour
1 Tablespoon sugar
1/2 teaspoon salt
2 large eggs
1/4 cup milk
2/3 shortening
1 Tablespoon seedless raisins
1 Tablespoon currants
Apricot sauce
Fresh, canned or frozen fruits
Whipped cream
Soften yeast in water.
Combine flour, sugar and salt in mixing bowl. Stir in yeast, slightly beaten eggs and milk. Beat until batter is smooth, about 100 strokes.
Add shortening, raisins, and currants. Beat until shortening is blended into batter. Spoon batter into a 10-inch greased ring mold. Let rise until batter is rounded over rim of mold, about 1 hour.
Bake at 400 degrees for 12 to 15 minutes, or until browned. Unmold while hot.
Before serving saturate the savarin with apricot sauce and fill center of ring with fresh, canned or frozen fruit sweetened to taste. If desired, garnish with whipped cream.
Apricot Sauce
3/4 cup sugar
1 1/2 cup apricot nectar
2 teaspoons lemon juice
Combine sugar and apricot nectar and boil rapidly 5 minutes. Remove from heat and stir in 2 teaspoons lemon juice. For apricot-rum-sauce, add 2 to 4 Tablespoons rum with lemon juice.
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