Savaren in vanilla-cognac syrup

Savaren – French ring-shaped yeast pastry. Ready savare is soaked in amazing vanilla-cognac syrup and turns into a real gourmet dessert, which then cover with whipped cream and served with berries. When baking Pie used baking flour. Thanks to her baking It turns out more airy, ideal for soaking. For impregnation of savarena, cook sugar and water based syrup with the addition of natural vanilla, dessert wine and orange cognac liquor. Syrup can be prepared in advance and stored in холодильнике. Time: 1 hour. 40 min Difficulty: medium Servings: 8-10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Dough

• 1/3 Art. water
• 2 tbsp. l cream
• 2 and 1/4 tsp active dry yeast (7 gr.)
• 1/4 Art. sugar (50 gr.)
• 1.5 tbsp. baking flour (200 gr.)
• 2 large eggs of category CO, room temperature
• 110 gr. softened butter
• 1 tsp finely grated orange zest
• A generous pinch of fine salt

Syrup

• 0.5 tbsp. water
• 3/4 Art. Sahara
• 1 whole vanilla pod
• 1 tbsp. dessert wine, for example, nutmeg
• 2 tbsp. l – 1/4 Art. Grand Marnier liquor or any other orange flavor

Decoration

• 3/4 Art. butter cream whipped
• Currants or other berries
• Special equipment: 1 diameter baking dish 20 cm with a hole in the middle, preferably with non-stick coating

Recipes with similar ingredients: cream, yeast, sugar, flour bread, eggs, butter, oranges, vanilla pod, wine white, grand marnier liquor, currant

Recipe preparation:

1. In a medium saucepan over low heat, heat water and cream to a temperature of 38 ° C. Pour into the mixer bowl with nozzle shoulder blade. Sprinkle yeast on top. Then, without interfering, pour sugar and leave to foam for about 5 minutes.
2. Add flour and knead at medium speed to knead wet dough. Add the eggs and knead another 2 minutes. Increase mixer speed to maximum and beat thoroughly for 2 minutes. Stop the mixer and scrape the dough down from the sides of the bowl; add orange zest and salt. Gradually, mixing, add butter, then beat at high speed to knead elastic, sticky dough, about 3 minutes.
3. Lubricate generously with butter and sprinkle flour onto a baking dish with a diameter of 20 cm. Put the dough in the mold and smooth spatula its surface. Cover loosely with plastic wrap, covered with a cooking spray and put in a warm place until the dough does not rise about 3/4 up the walls of the form, about 30 minutes.
4. Set the grid on the middle level of the oven and preheat oven to 175 ° C.
5. Bake savare until golden until tester, inserted into the center of the pie will not come out clean, about 30-35 minutes. Leave the finished savaren in shape until it cools sufficiently. so that it can be held for about 10 minutes. Lay out on grill and cool completely.
6. In the meantime, prepare the syrup. Mix water and sugar in medium sized pan. Cut lengthwise the vanilla pod and scrape seeds; add the vanilla seeds and the pod itself to the pan. Bring to a boil and cook, stirring, until sugar dissolves. Remove from heat and add wine and orange liqueur.
7. Put savaren on a side dish and pour warm on top syrup. Turn it over several times to make the cake completely soaked in syrup. Cover and refrigerate for 1 час. During cooling, pour syrup on the cake several times to he was soaked well.
8. Before serving, if there is a lot of syrup on the dish, drain the excess into bowl or jug and serve next to the savory. Lay out whipped cream in the middle of savarena, and cover with any berries on top. Serve.
   

   Note

   Savarena and syrup can be prepared in advance for three days and soak pie in syrup on the day it is served. Store in an airtight container. at room temperature for a day or freeze by 2 weeks. Before soaking in syrup, unfreeze savaren and bring to room temperature.