Rum Savarin

Ingredients

Yields 12 servings

Dough:
20 g freh yeast
150 ml (1.5 dl) tepid low-fat milk
250 g wholemeal flour or white flour
8 Tbs Hermesetas Granulated Sweetener or
2½ Tsp liquid Hermesetas
3 eggs
1 pinch salt

Rum Syrup:
15 Tbs Hermesetas Granulated Sweetener or
5 Tsp liquid Hermesetas
350 ml (3.5 dl) water
1 stick cinnamon
1 orange, grated rind and juice
½ lemon, grated rind and juice
100 ml (1 dl) dark rum (or a few drops rum extract)

Preparation

Mash the yeast with a fork and blend with 1 Tbs tepid milk.
Place all the ingredients for the dough in a bowl. Knead vigorously into a smooth dough. Butter a ring mold (about 23 centimeters in diameter). Transfer dough tomold and let rise in a warm place until dough has doubled its bulk.

Preheat oven to 200ºC and bake savarin for 15 minutes. Unmold onto a plate.

Except for the rum blend all the ingredients for the syrup in a pan. Bring to a boil. Stir in the rum. Pour syrup all over the savarin and let cool.

Serve with a fruit salad or lightly beaten light cream.

	kJ	kcal	Carbohyd.g	Fat
Recipe	7'168	1'716	239.0	28.0
Portion	597	143	19.9	2.3