Orange Savarin with Berries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 175 mg | (4 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the dough
- 30 grams fresh Yeast
- 50 grams sugar
- 150 milliliters lukewarm milk
- 100 grams butter
- 375 grams Pastry flour
- 4 medium eggs
- 1 pinch salt
- For the topping
- 125 milliliters Orange juice
- 75 grams sugar
- 1 packet Vanilla sugar
- 4 Tbsps brown Rum
- 6 Tbsps Orange liqueur
- 4 Tbsps Orange marmalade
- 500 grams mixed Berry
Preparation steps
For the dough, crumble yeast and mix with milk and 1 teaspoon of sugar. Cover and let sit for 10–15 minutes in a warm place. Melt butter. Place flour in a bowl and add eggs, salt, remaining sugar and butter. Knead with dough hook of a hand mixer into a smooth soft dough. Cover and let rise for 30 minutes in a warm place. Grease a 2.5 liter (approximately 10-cup) savarin or wreath form. Knead dough briefly and add into mold, then let sit for 5–10 minutes. Bake in a preheated oven at 175°C (approximately 350°F) for about 45 minutes.
For the topping, mix orange juice with sugar and vanilla sugar and simmer for 3–5 minutes. Add rum and orange liqueur. Remove savarin from mold and pour 1/2 of orange juice mix into mold, then return savarin into mold and sprinkle with remaining orange juice mixture. Let soak about 30 minutes, until liquid is absorbed, then remove from mold and place on a plate.
Heat marmalade for 2–3 minutes with 1–2 tablespoons of water. Pass through a sieve and brush over savarin. Place berries in center of savarin and serve.
