The "drunk" dough rings taste wonderfully fruity-sweet and, thanks to grapes and grape juice, they fuel the body with haematopoietic iron and potassium for an intact heart function. Because of the alcohol they are not suitable for children.
Cholesterol-conscious gourmets can replace the butter with a high-quality vegetable margarine (80% fat content).
(Percentage of daily recommendation)
|Calorie||422 kcal||(20 %)|
|Protein||8 g||(8 %)|
|Fat||14 g||(12 %)|
|Carbohydrates||63 g||(42 %)|
|Sugar added||19 g||(76 %)|
|Roughage||2 g||(7 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||1.3 μg||(7 %)|
|Vitamin E||1.8 mg||(15 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||2.4 mg||(20 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||55 μg||(18 %)|
|Pantothenic acid||1 mg||(17 %)|
|Biotin||13.6 μg||(30 %)|
|Vitamin B₁₂||7 μg||(233 %)|
|Vitamin C||4 mg||(4 %)|
|Potassium||296 mg||(7 %)|
|Calcium||73 mg||(7 %)|
|Magnesium||26 mg||(9 %)|
|Iron||2.3 mg||(15 %)|
|Iodine||8 μg||(4 %)|
|Zinc||1.2 mg||(15 %)|
|Saturated fatty acids||7.1 g|
|Uric acid||41 mg|
- 12 ozs bright seedless Grape
- 6 ozs lovely white wine (eg Riesling Spätlese or grape juice)
- 5 ozs cane sugar
- 1 tsp cornstarch
- 6 ozs Pastry flour
- ¼ cube Yeast
- 3 Tbsps
- 1 Organic orange
- 2 ozs butter (plus butter for greasing)
- 5 eggs (medium)
- 1 cup Grape juice
- 2 Tbsps Orange marmalade
- 4 tsps Grappa (or orange juice)
- ½ cup Red wine (or red grape juice)
Peel the skins from the grapes.
Bring white wine and 25 grams (approximately 2 tablespoons) of sugar to a boil. Mix cornstarch with a little water and stir into the boiling liquid. Cook until the liquid is clear, about 1 minute.
Add grapes and allow to cool completely. (Can be prepared the day before.)
For the savarins, put flour in a mixing bowl and form a well in the middle. Crumble in yeast. Heat milk until lukewarm and pour into the center. Sprinkle a little of the flour from the perimeter of the bowl over the center. Cover bowl and put in a warm place for 10-15 minutes.
Rinse orange, wipe dry and grate zest. Using a hand mixer fitted with the dough hook attachment on low speed, mix butter, 2 eggs, 2 tablespoons of sugar, 1 pinch salt and orange zest until combined. Increase speed to high and mix until dough is smooth and elastic. If dough is too dry, add 2-3 tablespoons of milk.
Cover bowl with a kitchen towel and let sit in warm place until dough has doubled in size, about 45 minutes.
Grease 6 ramekins with butter. Dust with flour and pour out excess. Spoon dough into a piping bag and pipe into ramekins. Let dough rise again for 15 minutes.
Bake on the middle rack of a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) about 20 minutes. Allow to cool in ramekins for 10 minutes before inverting onto a cooling rack to finish cooling.
Bring grape juice, 6 tablespoons of sugar and orange marmalade to a boil. Stir until smooth and cook on high heat for 2 minutes.
Stir in grappa. Allow syrup to cool for 10 minutes. Place savarins in the syrup and leave to soak for 30-45 minutes, turning once.
Separate the remaining eggs (save whites for another use). Just before serving, prepare the zabaglione by whisking red wine, the remaining sugar and egg yolks in a bowl over a pot of simmering water. Whisk mixture until thick and airy. Place the soaked savarins onto a plate with the grape compote. Serve with zabaglione.