Savarin

Put in a bowl then Unbind crumbled yeast with warm milk.

In a large wooden Bowl place the flour, add the salt, stir and let the fountain: pour the milk and yeast mixture, one at a time and stirring the eggs, until obtaining a homogeneous mass.

Put on this compound butter, softened and cut into pieces, place a strip of cardstock, one used by confectioners to protect cakes, over the bowl, then cover it with a towel folded in half; put it in warm place (25 degrees) letting the dough rise for about an hour, or until doubled its volume will start after this time, add the sugar and knead the dough until it well.

Grease a round, smooth wall and a hole in the Centre, known as ' from ' Savarin, 175 cl capacity and pour the mixture in it.

Let rise again until it has completely filled the mold (about an hour), then put it in the oven already warm to 220 degrees for about 15 minutes, covering the dough with metallized paper after the first 5 minutes.

After cooking, remove immediately from the mold the Savarin and inzuppatelo, also filling with melted apricot jelly and lukewarm.

You can decorate with whipped cream and cherries in Maraschino or candied fruit.