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This is one dessert that A Olga and U Hector used to enjoy. They said it reminded them of eating breakfast in Paris! Little bit fussy to do, as the bread dough needs to be made.
Ingredients
20 grams fresh yeast/ 10 grams dried yeast.
250 ml milk
350 grams plain flour
4 eggs
40 grams castor sugar
1 tablespoon vanilla sugar
1/2 teaspoon salt
150 grams butter
Syrup
4 tablespoons rum
6 tablespoons white wine
250 ml water
50 grams castor sugar
Method
Cream the yeast with a little milk and a pinch of sugar. Then add the remaining milk. Make a well in the flour, pour in the yeast mixture and then sprinkle a little flour on top. Cover and leave for 15 minutes till frothy.
Beat the eggs with the sugar till frothy. Mix in the vanilla sugar, the butter and the salt. Add to the yeast mixture and beat well till almost pouring consistency. Leave to rise, covered for 10 minutes.
Beat with a wooden spoon and pour into the greased floured tin. Bake in a hot oven for about 40 minutes. Turn out onto a wire rack.
Heat together the syrup ingredients, till sugar dissolves. Then simmer for 15 minutes. Pour over the savarin till completely absorbed.
Serve with whipped cream, strawberries and chopped pistachios
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