- Savarin Makes12
- 120g bread flour
- 2eggs
- 10g yeast
- 15g water
- 1 tbsp sugar
- 2oz butter
plain savarin
Ingredients
Method
Place all the ingredients in the mixer except the butter, mix to from a dough. Transfer to a small mixing bowl and place the butter (sliced) on top of the dough. Cling film and place in a warm place allow to proove
Prep the moulds by spraying with tren wax
When proved beat in the butter using a whisk then pour into a piping bag.
Pipe the dough into the moulds half fill. Cover with tren waxed cling film and prove until the dough fills the mould. Bake at 150c for 10 min turm out and leave to steep in syrup
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
