French Vanilla and Rose Savarins
6 individual savarins
Savarins:
¼ cup granulated sugar
2 ¾ cup all-purpose flour
1 Tbsp instant yeast
4 large eggs, room temperature
¼ cup warm buttermilk (105-110 degrees F)
2 tsp vanilla paste
1 tsp kosher salt
¾ cup (1 ½ sticks) unsalted butter, room temperature (plus 2 Tbsp melted to prep the pan)
Rose Syrup:
1 cup granulated sugar
1 cup water
2 Tbsp rose water
1) Make the rose syrup. In a small saucepan, combine the water and sugar and slowly bring to a simmer, whisking occasionally. Remove from the heat, let cool ten minutes and whisk in the rose water. Set aside.
2) In a small bowl, whisk together the flour, sugar and yeast. Set aside
3) In the bowl of a standing mixer using the paddle, mix together in this order: the eggs, warm buttermilk, vanilla paste and salt. Add the flour mixture, beating at medium speed until a smooth thick batter forms. Add the butter in tsp-size portions and beat on high speed until fully incorporated and the dough becomes smooth and elastic. Turn the dough into an oiled bowl, cover with a clean towel and let rise until doubled (about one hour).
4) Prep the mini-bundt pan by brushing the wells with the 2 Tbsp melted butter.
5) Turn the dough onto a smooth surface and divide into six portions (they will roughly weigh 6 ounces each). With your hands, roll each portion into a six-inch thick log and please each log within the individual bundt well. Pinch the end together and press the dough down until it evenly fills the well. Cover the pan with the same cloth and let rise for 30 minutes.
6) Preheat your oven to 350 degrees.
7) Bake the savarins for 20-22 minutes, until just golden. Remove them from the oven and let them sit in the pans for ten minutes. Gently remove them from the pan and place them on a wire rack with the ridged side upward. Brush them with the rose syrup until they will absorb no more.
8) Serve with whipped (or chantilly) cream and the freshest berries you can find.
