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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup (8 fl oz) | water, warm (110 degrees) | 1 | package | yeast, active dry | 1 | teaspoon | granulated sugar | 2 | tablespoons | granulated sugar | 3 | cups | all-purpose flour | 1 | teaspoon | salt, table | 4 | large | eggs, beaten | 8 | tablespoons | Butter, light, Land o lakes | 2 | pint as purchased, yields | strawberries | 1 | teaspoon | vegetable oil spray | 3 | tablespoons, unsifted | sugar, powdered |
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Steps
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Sequence
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Step
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| | 1 | In a small bowl, combine water, yeast, and 1 teaspoon granulated sugar; stir to dissolve yeast. Let stand until foamy -- about 5 minutes. | | 2 | In a large bowl, combine remaining 2 tablespoons granulated sugar, the flour, and salt. Add yeast mixture and eggs; with wooden spoon, beat flour mixture 5 minutes. The dough will be wet. Cover bowl with a clean kitchen towel; let dough rise in warm place, away from drafts, until doubled in size -- about 1 1/2 hours. | | 3 | Lightly coat a 10-inch ring mold with cooking spray. With a wooden spoon, beat butter into dough; spoon into ring mold. Cover with kitchen towel and let rise in warm place until nearly doubled in size -- about 1 hour. | | 4 | Heat oven to 375 degrees F. Bake until golden brown and firm -- 20 to 25 minutes. Let cool in pan 10 minutes. Loosen savarin from pan; unmold onto wire rack and let cool 15 minutes. | | 5 | To serve, place savarin on cake plate. Fill center with strawberries and dust with confectioners'' sugar, if desired. |
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