Hazelnut Savarin

 

I wanted to bake but was stuck on what to make. I then remembered the large stash of different alcohols I have in the cupboard in my kitchen and thought I ought to make use of this. Therefore, I decided on a hazelnut flavoured bake, and what better way to use some hazelnut liquor than to make a savarin, which is sweet and sticky and soaked in a delicately flavoured hazelnut syrup. If you fancy changing up the flavours, you can use rum or any other liquors, or could even just use citrus fruit juice, just keep the basic cake the same and adapt the syrup. 

Recipe - Makes 1 (Small 6 inch bundt tin)

For the dough: 

• 115g plain flour
• 3.5g yeast
• 1/4 tsp salt
• 165g caster sugar
• 1 egg
• 42g butter, softened
• 20g chopped hazelnuts
• 55ml milk
• Butter and sugar for greasing

For the sugar syrup: 

• 150g caster sugar
• 2 tbsp frangelico
• 100ml water

Start by making the dough. Put the flour into a bowl and tip the yeast to one side and the salt and sugar to the other. Add the egg to the centre followed by the milk and mix with a mixer fitted with a dough hook on a low speed for 5-8 minutes or to stretchy. Gradually mix in the butter to incorporated then add the hazelnuts. Cover the bowl with clingfilm and leave in a warm place to rise for 1 hour or to doubled. 

Meanwhile, prepare the bundt tin by brushing the inside with melted butter and sprinkling with caster sugar. Place in the freezer for at least 20 minutes. 

Once risen, use a spatula to beat the dough to knock it back, then pour it into the tin. Cover again with clingfilm and leave for a further 30-45 minutes to rise to doubled. Preheat the oven to 200C. Once risen, bake for 20-25 minutes or to browned. 

Whilst the savarin is baking, make the syrup by stirring the sugar, frangelico and water in a pan over a medium heat to dissolved. Turn up the heat and simmer for 2-3 minutes. Remove and set aside until needed. Take the savarin from the oven and loose the edges from the tin with a palette knife. Remove to a wire rack, pour half of the syrup into the tin and return the savarin to the tin. Poke the top all over with a skewer and drizzle over the rest of the syrup. Leave in the tin to cool before inverting onto a serving plate and sprinkling with chopped hazelnuts before serving.