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La Belle Cuisine - More Bread Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith,"


Savarin with Blueberries




"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

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Savarin with Blueberries
Bon Appetit Archives

2 cups all-purpose flour
6 tablespoons warm milk
2 tablespoons sugar
1 envelope dry yeast
Pinch of salt
6 tablespoons (3/4 stick) butter, room temperature
4 eggs
2 tablespoons raisins, plumped in water, drained

3 cups water
2 1/4 cups sugar
1/2 cup Cointreau
2 to 3 tablespoons Cognac

Apricot Glaze:
An 11-ounce jar apricot preserves
1/4 cup water
Grated zest of 1 lemon
2 tablespoons Cointreau

2 cups blueberries [or the fresh berries of your choice]
Crème fraîche

Generously butter an 8-inch ring mold and large mixing bowl; set aside. Combine 1/2 cup flour, milk, sugar, yeast and salt in small mixing bowl and beat with wooden spoon until smooth. Let stand until frothy, about 25 minutes. Combine remaining flour, butter and eggs in another mixing bowl and blend well. Add yeast mixture and beat until dough is smooth and elastic, 3 to 4 minutes. Add raisins and blend well. Turn into prepared bowl, cover and let rise until doubled, 45 to 60 minutes. Punch dough down and transfer to prepared mold, filling evenly. Cover and let rise in warm place until it reaches the top of mold, about 45 minutes.
About 15 minutes before ready to bake, preheat oven to 375 degrees F.
Bake until Savarin is golden and knife inserted in center comes out clean, about 20 minutes.

While Savarin is baking, prepare syrup
: Combine water and sugar in heavy-bottomed medium saucepan. Bring to boil over high heat, stirring until sugar dissolves, then boil 3 minutes. Remove from heat and add liqueur and Cognac. When Savarin is done, unmold onto serving platter and, using sharp-pronged fork, make holes over entire surface of cake. Spoon syrup over warm Savarin, basting every 10 to 15 minutes until all syrup is absorbed.
Set aside.

For the glaze
, combine preserves, water and zest in small heavy-bottomed saucepan over medium heat and cook, stirring occasionally, until preserves are melted. Remove from heat and stir in liqueur. Strain sauce through fine sieve. Spread evenly over Savarin. Fill center with blueberries and pass crème fraîche. 8 to 10 servings.

Featured Archive Recipes:
Almond Savarins with Dried Apricot and Raisin Compote
Babas au Calvados with Glazed Apple Rings


Index - Bread Recipe Archives
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