3 h
Suitable for vegetarians
Additional culinary preparation: Sweet
Temperature: Room temperature
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.025 l
Table salt 1.25 g
Butter 0.088 kg
Sugar 0.025 kg
Eggs 4.5 ud
Yeast 10.0 g
Basic syrup 0.125 l
  • Preheat the oven to 180 ºC.
  • Place the flour, the salt, the sugar and the yeast in the blender using the egg beater.
  • Add water, milk, an egg and start kneading using the egg beater on slow.
  • Add the rest of the eggs one by one and knead for 10 to 15 minutes at a quick pace until the dough is uniform and smooth.
  • Reduce the speed and slowly add the luke warm melted butter.
  • Knead again for 10 to 15 minutes at quick speed until the dough comes off the walls of the blender easily.
  • Allow the dough to ferment in the bakery proofer or at around 30-40 ºC, until it doubles its volume.
  • Introduce the dough into a piping bag and fill the savarin moulds, previously greased and covered in flour up to half their volume.
  • Allow it to ferment again until doubled in volume.
  • Bake the dough in the oven and take it out of the mould when it’s cooked.
  • Make a basic syrup in a casserole dish at a temperature between 70 ºC and 80 ºC. Add the savarins and soak in a saucepan.
  • Place the savarins over a rack so that they drain well. Store them in the fridge.


  • The syrup used for this dessert will contain 700 g of sugar per litre of water. It will also be flavoured with fruit peel (orange, lemon) and spices (cinnamon, vanilla, anise, etc).
Nutritional information (1 portion)
Fiber 2.27 g
Saturates 9.74 g
Monounsaturated fatty acids 5.98 g
Polyunsaturated fatty acids 1.58 g
Cholesterol 247.66 mg
Calcium 46.7 mg
Iron 1.77 mg
Zinc 1.19 mg
Vitamin A 248.98 ug
Vitamin C 0.09 g
Folic acid 69.67 ug
Salt (Sodium) 186.2 mg
Sugars 17.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.