It is not difficult to prepare this delicate aromatic pastry, you just need to observe the small nuances of kneading the yeast dough, let it rise well in a warm place. To decorate savarene, it is not necessary to prepare icing; you can pour over the pastries with fruit jam or berry sauce.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Dough / Yeast Dough
Dish: Baking / Sweet
Cuisine geography: French / European
- Wheat flour - 125 grams
- Chicken eggs - 2 Pieces
- Granulated sugar - 150 grams (25 g - in the dough, 125 g - in the syrup)
- Lemon juice - 80-90 Milliliters
- Butter - 50 grams
- Dry yeast - 1 teaspoon
- Milk - 50 Milliliters
- Lemon zest - 1 Piece
- Grated Ginger - 1 Teaspoon
- Powdered sugar - 40-50 grams
How to make Lemon Ginger Savaren
Prepare the listed ingredients, taking into account that you will need 1 medium sized lemon to make the specified amount of lemon juice.
Combine sifted flour, sugar (25 grams), yeast and lemon zest in a deep bowl.
Separately mix eggs, warmed milk and melted butter (it should be warm, not hot!).
Pour the liquid mixture into the dry mixture and stir thoroughly until a smooth batter is obtained.
Pour the dough into a prepared baking dish and leave in a warm place to rise for 45-60 minutes.
After the specified time, the dough should rise well. Place the baking dish in an oven preheated to 180 degrees for 30-35 minutes.
While the cake is baking, cook the syrup with lemon juice (leave 1 tablespoon for the icing), sugar (125 grams) and grated ginger.
Remove the muffin from the oven and immediately pour the warm lemon-ginger syrup over it. Let the savaren cool and soak right in the mold.
Prepare the icing by mixing the lemon juice (1 tablespoon) left over and the icing sugar.
Pour the icing over the cooled lemon-ginger savarene and serve.
The section shows that the finished product turns out to be delicate, impregnated and slightly crumbly. Enjoy your meal!