Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Dough
Rum syrup
Filling and glaze
Method
Dough. Dissolve the fresh yeast (15 g) in the warm milk (100 ml7 tbsp) with a pinch of the sugar and leave 10 minutes, until foamy.
Mix the flour (250 g2 cups), eggs (3), sugar (50 g¼ cup) and salt, then add the yeast mixture and butter (50 g¼ cup). Beat hard; it is a very sticky, batter-like dough. Cover and let rise 1 hour, until doubled.
Bake. Grease savarin ring molds or a muffin tin and fill them halfway. Let rise 20 minutes. Heat the oven to 350°F (180°C) and bake 18 to 20 minutes, until golden.
Syrup. Boil the water (500 ml2 cups) with the sugar (250 g1¼ cups) until it dissolves, cool until warm and add the dark rum (60 ml4 tbsp).
Soak. Dip each cake in the warm syrup for a few seconds, turning it, so it soaks through without falling apart.
Serve. Whip the heavy cream (400 ml1⅔ cups) with the powdered sugar (50 g7 tbsp). Pipe a generous rosette into the center of each savarin and brush the tops with warm apricot jam.