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Savarin Paste Recipe
|Active dry yeast||1 Tablespoon (1 Envelope)|
|Lukewarm water/Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 5⁄8 Cup (26 tbs)|
|Butter||7 Tablespoon, melted and cooled|
Serving size: Complete recipe
Calories 1867 Calories from Fat 905
% Daily Value*
Total Fat 103 g158.1%
Saturated Fat 59 g294.9%
Trans Fat 0 g
Cholesterol 860.2 mg
Sodium 2175.8 mg90.7%
Total Carbohydrates 192 g64%
Dietary Fiber 8.6 g34.5%
Sugars 31.7 g
Protein 46 g93%
Vitamin A 67.1% Vitamin C 0.07%
Calcium 15% Iron 81.7%
*Based on a 2000 Calorie diet
Butter a savarin mold.
In a bowl, mix yeast with 1/4 cup (60 mL) water.
In a mixer bowl, beat eggs, remaining water, sugar and salt.
At low speed, while folding in flour, mix 5 minutes.
At high speed, beat until dough clears sides of bowl.
Add melted butter, in a thin stream.
Pour dough into savarin mold.
Cover dough with a damp dish towel.
Put in a warm and humid place, draft free.
Let dough rise around 1 hour or until it has doubled in size.
Bake in oven 25-30 minutes or until a knife inserted into the middle comes out clean.
Remove from oven.
Let stand 10 minutes on a rack.