Savarin with marinated strawberries

Ingredients

Directions

1. 1

   Take off some milk and warm it up slightly with about 10 g sugar. Crumble the yeast coarsely and dissolve in it. Put the flour into a bowl, press a depression into it and pour in the yeast mixture.

2. 2

   Dust with flour and leave to rise in a warm place, covered for about 15 minutes. Add remaining milk, 120 g sugar, eggs, butter in pieces and salt and knead to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes.

3. 3

   Grease a savarini tin (28 cm Ø) and sprinkle with sugar. Form the dough into a roll, put it into the form and let it rise covered for another 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes.

4. 4

   Meanwhile bring 250 ml water and 140 g sugar to the boil, simmer for 2-3 minutes and add orange liqueur. Remove Savarin from the oven and let it cool down for about 15 minutes. Turn out of the mould and soak with 2/3 of the syrup.

5. 5

   Boil up the jam with lemon juice and half of the remaining sugar water, spread the savarin with it and let it dry. Wash the strawberries, drain and cut in half. Marinate the fruits in the remaining sugar water for about 10 minutes.

6. 6

   Turn some strawberries in sugar for decoration. Arrange Savarin on a plate, fill with the strawberries and dust with icing sugar.