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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
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This is another recipe from Martha!! I haven't tried it yet but it sounded delicious and it's certainly on my to-do list - Ingredients:
1 1/8 teaspoons active dry yeast |
1/4 cup warm water |
1 tablespoon sugar |
1 1/4 cups flour |
1/2 teaspoon salt |
2 eggs, room temperature, lightly beaten |
5 tablespoons butter, softened, plus more |
butter, for molds |
2 1/2 cups fresh sour cherries, pitted or 2 cups frozen sour cherries, thawed |
1/2 cup sugar |
1/2 cup muscat wine (beaumes-de-venise wine) or 1/2 cup sauternes wine |
Directions:
1. MAKE THE SAVARINS:.
2. Sprinkle yeast over warm water in a small bowl, and add 1/2 teaspoons sugar. Stir and let stand until foamy, about 5 minutes.
3. Mix together flour, salt and remaining 2 1/2 teaspoons sugar in a mixer bowl. Make a well in the center, and add yeast mixture and eggs. Beat on medium speed until a sticky and elastic dough forms, 2-3 minutes. Scrape down sides of bowl. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
4. Preheat oven to 400°F Butter six 3 1/2 savarin moulds, and place them on a rimmed baking sheet.
5. Add butter to dough and beat on medium-high speed until incorporated, about 1 minute.
6. Spoon dough into pastry bag fitted with a 1-inch plain round tip. Pipe dough into molds, filling halfway. Let stand, uncovered, in a warm place, until dough rises and almost fills the molds, 25-30 minutes.
7. Bake savarins until golden brown and beginning to pull away from sides of molds. 10-12 minutes. Let cool slightly in molds for 5 minutes, and then invert onto wire racks.
8. MAKE THE CHERRIES AND GLAZE:.
9. Bring the cherries, sugar, wine and salt to a boil in a small saucepan. Reduce heat, and simmer gently for 2 minutes. Remove cherries with a slotted spooon. Simmer remaining liquid until reduced to a glaze (3/4 cup) about 5 minutes.
10. Spoon glaze over warm cakes, and top with cherries. Serve immediately.
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