Savarin is a dessert bread made by the batter method. It's very sweet, perfect to serve with fresh fruits. Though strawberries are traditional, I love it with peaches, nectarines, raspberries, blueberries, blackberries, or a combination of fruits. Special savarin pans are available, but a tube or Bundt pan will suffice.

1 tablespoon active dry yeast
1/4 cup warm water
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3 tablespoons granulated sugar
1/2 teaspoon salt
3 large eggs, room temperature
1/2 cup (1 stick) soft unsalted butter
1 cup boiling water
3/4 cup granulated sugar
2 tablespoons lemon juice
1/4 cup Kirsch or other cherry-flavored liqueur
1/4 cup red currant jelly
2 pints strawberries
whipped cream, creme fraiche, or fresh yogurt

In a large bowl, stir yeast into warm water to soften. Add flour, sugar, salt and eggs to yeast mixture. Beat for 2 minutes.

Cut butter into eight pieces. Add one piece at a time to yeast mixture. Beat well after each addition. Cover with plastic wrap and refrigerate for 2 hours.

Punch dough down and scrape into a well-greased 6-cup savarin mold or Bundt pan. Cover and let rise for 1 1/2 hours.

Bake in a preheated 375°F oven for 35 minutes, or until done.

While savarin cools, prepare syrup. Combine boiling water, sugar and lemon juice. Stir until sugar dissolves. Bring mixture to a rolling boil over high heat. Reduce heat to medium and cook for 5 minutes. Remove from heat. Add Kirsch.

Pour 1/2 cup of syrup into savarin mold. Put savarin back in mold. Spoon syrup over the top until savarin has absorbed all the syrup. Let sit for 20 minutes.

Remove savarin from mold. Heat jelly to a liquid state. Brush on all sides of savarin. Serve with fresh strawberries and large dollops of cream, whipped cream or creme fraiche. Makes 1 large loaf.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 8, August 1991 issue.