- Recipes Home
- Interest Groups
|Milk||1 Cup (16 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|All purpose flour||3 Cup (48 tbs)|
|Eggs||4 , beaten|
|Butter||2⁄3 Cup (10.67 tbs), softened|
|Syrup||1 Cup (16 tbs)|
|Apricot jam||2⁄3 Cup (10.67 tbs), melted and strained|
|Candied cherries||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5031 Calories from Fat 1348
% Daily Value*
Total Fat 153 g235.2%
Saturated Fat 88.1 g440.4%
Trans Fat 0 g
Cholesterol 1191 mg
Sodium 2611.1 mg108.8%
Total Carbohydrates 845 g281.6%
Dietary Fiber 11.6 g46.5%
Sugars 239.5 g
Protein 75 g150.3%
Vitamin A 99.1% Vitamin C 0.04%
Calcium 54% Iron 138.8%
*Based on a 2000 Calorie diet
Dissolve yeast in milk and stir into flour.
Add eggs, salt and sugar.
Work dough until smooth and elastic, but slightly sticky.
Beat in butter, a little at a time.
Place dough in a lightly buttered bowl and turn to butter entire surface.
Cover with a dish towel and let rise in a warm place about 45 minutes or until increased in bulk by half.
Shape dough into a buttered 8-inch ring mold.
Cover with a dish towel and let rise about 30 minutes or until almost doubled in bulk.
Bake in a preheated 400Â° oven 20 to 25 minutes or until golden.
Turn out onto a cake rack.
Prepare the syrup and pour into a large bowl.
While still warm, soak savarin in syrup until liquid is almost absorbed.
Turn once; drain on the rack.
Heat apricot jam with rum and brush over cake.
Decorate with candied cherries.