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Pâte à Baba et à Savarin/Baba and Savarin Dough
Recipe type: Dough
Cuisine: French
  • 2 cups (225. gr.) flour, sifted
  • 1 package dry or compressed yeast (15 gr.)
  • 5 tbsp. warm milk
  • 4 eggs
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 8 tbsp. (115 gr.) butter (for baba)
  • 12 tbsp. butter (for savarin)
  1. Sift the flour in a large bowl.
  2. Make a well in the center and add the yeast diluted in 3 tablespoons of the warm mile.
  3. Let stand a few minutes.
  4. Mix these ingredients with a spoon, electric dough hook or your hand, adding the eggs, the salt and the rest of the milk.
  5. The dough must be elastic.
  6. Place it in a 2 quart mixing bowl and let rise at room temperature until double in volume.
  7. Cream the butter and work it into the dough with the sugar until well mixed.
  8. Butter the savarin mold or small molds.
  9. Spoon the dough and let rise again until dough reaches the top of the mold.