Savaren

To prepare a yeast dough for Savharin, we will need the following ingredients: wheat flour of the highest grade, milk, chicken eggs, sugar, butter, raisins without bones, high -speed yeast and salt.

In a large -volume dishes, we sift flour (400 grams). Add 100 grams of sugar, 5 grams (this is 1 teaspoon with a slide) of yeast and half a teaspoon of salt.

Mix so that sugar, yeast and salt are evenly distributed through flour. Next, pour 150 milliliters of milk (it should be warm but not hot) and break the chicken eggs (2 pieces).

For a knead of this yeast dough, it is most convenient to use the tests with a hook nozzle or use a bread maker. Mix that the flour absorbs liquid products. Then, little by little (at a time — near a teaspoon) we introduce soft butter (100 grams) into the dough. Only not melted, namely softened (room temperature).

To be honest, I have not kneaded the yeast dough with my hands for a long time, since the testing cope much better and faster, and I have more free time left. After about 20 minutes of intensive (at the third speed of four available) knee-deep dough, it becomes delicate, smooth and very, very soft. In the photo, I showed how well it stretches. Just do not clog the dough with an additional amount of flour, otherwise in the finished form, savaren will not delight you with its splendor, airiness and weightlessness.

We round the dough into the ball, cover with a light towel and send to the first fermentation in a warm place for one hour.

While the dough is wandering for festive baking, we will prepare the impregnation. To do this, we need drinking water, granulated sugar, large orange and dark rum.

I wash the orange well, after which we steam in boiling water for literally 1 minute, wipe dry. Thanks to this, it will become not only clean, but at the same time we will remove the wax, which often cover imported fruits. In addition, after heating, citrus fruits are more willing to give juice. Using a knife or vegetablele, cut the zest — a thin orange layer of the peel. This is a natural flavor. Squeeze the juice from the orange — I got 100 milliliters.

We pour the juice into the saucepan, we put the orange zest there. Add 200 grams of sugar, 300 milliliters of water and a couple of tablespoons of a fragrant dark rum. We put on medium fire and, stirring, bring the syrup to a boil. Cook for 2-3 minutes, after which we leave on the table until it cools completely.

When the dough grows approximately twice, add raisins without bones (50 grams). So that it is better and more uniformly distributed throughout the volume of the dough, it can be powdered with flour. By the way, if you do not like raisins, just do not put it.

We intervene raisins, again give the yeast dough the shape of the ball and give repeated fermentation for another 60 minutes.

During this time, the dough will rise even better, become very tender, airy and fibrous.

The table is slightly powdered with wheat flour, lay out the dough and knead it with our hands not very thinly into a rectangular or square layer.

We turn off with a dense roll, trying to release as many air bubbles as possible. If this is not done, there will be voids in the finished crumb.

Savaren is baked in a round form with a hole (as a rule, they prepare cupcakes in these). It needs to be lubricated with a small amount of vegetable oil without smell and sprinkled with a thin layer of flour so that then baking does not stick. We lay the roll into the shape, joining the edges and leaving the workpiece with your hand, so that in height it is the same everywhere. We cover the shape so that the yeast dough is not covered with a crust and give a distance in a warm place for about 1 hour.

This is what the future Savaren, ready for baking looks like. The dough will rise very well (it will increase in the amount of times three times).

In advance, we turn on the oven to heat up and bake the savaren at 170 degrees for about 35-40 minutes). I have an electric shout, the upper and lower heating mode, without convection. You can check the readiness of yeast baking not only visually (rosy crust), but also using a wooden toothpick (skewer). In the thickest place, it should leave the dough completely dry, without sticking pieces. Let the cake completely cool.

Fragrant syrup for impregnation has already become room temperature. We remove the orange zest that gave its aroma.

It remains to soak Savaren. One way is to make a lot of deep punctures with a skewer and with the help of a spoon to fill a fragrant syrup. True, I do not really like this option, because the impregnation penetrates very slowly and poorly into these holes.

That is why I recommend the following method: to type syrup into the syringe and thus evenly impregnate savaren from all sides. I had only a small syringe at home, and you buy about 10 milliliters in a pharmacy in a pharmacy. So it will go much faster. The cake should absorb all the syrup and become juicy, wet, heavy.

Before serving, decorate the savaren. As I said above, whipped creams are most often used for decor (did not add sugar powder) and fresh berries-fruits. That's exactly how I adorned the festive baking. Now strawberries, of course, are imported — it is not particularly fragrant, completely unsweetened, but juicy and beautiful. Black currants and sea buckthorn were frozen and I just gave the berries to be thawed on a paper towel so that it absorbs juice.

And here is a piece of this elegant, aromatic, amazingly delicious yeast pie. Savaren is a large rum woman with delicate and very juicy crumb. On Easter, such a pie will easily overshadow everyone's favorite cakes, believe me. Polynochka, dear, thank you so much for this fairy -tale order. Prepare for health, friends, and pleasant to you appetite!