Classic Savarin

Method

1. Place flour straight from the freezer into a bowl. Crumble fresh yeast with your hands and add honey.
2. Transfer to a stand mixer fitted with the paddle attachment. Add half of the cold (almost frozen) eggs.
3. Mix, stopping every 2-3 minutes to prevent overheating. Add the remaining eggs one by one, keeping the dough cold.
4. When nearly finished, add salt, then plenty of lemon zest and orange zest. Let the dough rest briefly.
5. Gradually add soft butter in small pieces, mixing well.
6. Give a final rest, then fold the dough to strengthen. Cover lightly with plastic wrap and let it triple in volume.
7. Bake the savarin.
8. After baking, let the savarin cool and dry before soaking.
9. Level the top and poke holes all over with a skewer.
10. Soak the savarin thoroughly with syrup (syrup recipe not covered in the video).
11. Fill with whipped cream and decorate with amarena cherries.