Savarine,rețetă pas cu pas /Romanian rum cakes - Baba au Rhum recipe

In a mixing bowl, combine the warm milk, dry yeast, and sugar. Let it sit until frothy.

Add the flour, eggs, oil, salt, and optional lemon essence to the yeast mixture. Mix until a dough forms.

Knead the dough until smooth and elastic. Let it rise until doubled in size.

Once risen, shape the dough into savarina molds and let them rise again.

Bake the savarinas until golden brown and cooked through.

Prepare the syrup by boiling water, sugar, lemon zest, and rum essence until dissolved.

Soak the baked savarinas in the syrup multiple times until well soaked.

Serve with whipped cream mixed with powdered sugar and topped with red fruits jam.

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