Orange rum savarin
Orange rum savarin recipe in the egg category
Recipe ingredients:
- 2 cups all-purpose flour
- 1 1/4 cups sugar, divided
- 1 package active dry yeast
- 1/2 teaspoon salt
- 1/2 cup, 1 stick, butter
- 1/3 cup skim or low fat milk
- 6 eggs
- 3/4 cup raisins or currants
- 1/2 cup chopped nuts
- 1/2 cup orange juice
- 1/2 teaspoon rum flavoring
Recipe method:
- In large mixing bowl, stir together flour, 1/4 cup of the sugar, yeast and salt. Set aside.
- In small saucepan over medium heat, heat butter and milk until warm, 120 to 130 degrees F. Add to dry ingredients.
- Add eggs, one at a time, beating at low speed until blended.
- At high speed, beat 3 minutes more.
- Stir in raisins and nuts.
- Cover and let rise in warm place until doubled in size, about 1 to 1 1/2 hours. Stir down.
- Spoon into greased 9 inch cup fluted tube pan.
- Cover and let rise in warm place until doubled, about 45 minutes.
- Bake in preheated 350 degrees F oven until lightly browned and cake tester inserted near center comes out clean, about 20 to 25 minutes.
- Cool in pan 10 minutes. Invert onto serving platter.
- In small saucepan, stir together remaining 1 cup sugar and orange juice.
- Cook over medium-high heat, stirring constantly, until mixture boils.
- Remove from heat. Stir in flavoring.
- With fork, pierce bread at 1 inch intervals.
- Slowly spoon orange syrup over bread until absorbed.
Tags: orange, rum, savarin, recipe, egg, recipes, cooking