Technical Stages :

• Mix the flour, sugar, salt and yeast with a hand mixer with a kneading hook adapter.
• At low speed, gradually add the eggs and water.
• At high speed, mix the dough until it stops sticking to the sides of the bowl. You should need at least 15 minutes with the quantities given here.
• Combine gradually with the soft butter.
• Mould th edough up tu 3/4 of a Savarin baking pan or in small baba pans or even dariole cork-shaped pans.
• Let rise until the dough reached the rim of the pan.
• Gently glaze with egg yolk and bake in a warm oven at 180°C or 356°F for 12 to 15 minutes. The savarins should rise even more and brown.
• When finished, take them out and unmold to leave them to cool on a rack.
• When cool, they can be soaked in rum-flavoured syrup and decorated with fresh fruits and chantilly.