Savarins are basically ring-shaped babas, though the hole in the middle provides more opportunity to fill and top them. Combine filling and/or topping with a creative soaking syrup and you can see where the simple savarin can quickly start to take on some rather complex and/or sophisticated flavors. Here’s the basic early summer fruit version, but feel free to improvise as you see fit. I probably will!
For the dough:
2 1/2 teaspoons (1 envelope) instant yeast
9 ounces (1 3/4 cups) all-purpose flour
1 teaspoon sugar
1 teaspoon salt
3 ounces (1/2 cup minus two tablespoons) whole milk
2 1/2 ounces (5 tablespoons) softened butter
Put all the dry ingredients in the bowl of a mixer fitted with the paddle (beater) and stir on low to combine. Add the milk and turn the machine up to medium, then the eggs one at a time and continue stirring until the eggs have been incorporated. Keep beating on medium for about 4 minutes until the dough is smooth and elastic. With the machine running, add the butter about a tablespoon at a time, kneading until it’s all incorporated. Cover the dough lightly with plastic wrap and let it rise about 15 minutes.
Preheat your oven to 400. Butter your mold(s) and put in the dough (this recipe will make two large 9-inch, six 5-inch, or about a dozen 2-3-inch individual savarins). Let the dough rise 30-45 minutes or until almost doubled in size. Bake about 12 minutes if making smaller, individual savarins, a large one about 30 minutes or until done (a sharp knife inserted into the center should come out clean). Remove them from the oven and allow them to cool on a rack.