Grandfather with rum
Let me tell you how I managed to fill the kitchen with the smell of rum for the first time (and almost got scolded by everyone in the house for 'making sweets with alcohol again', as if someone had eaten everything at lunch). I found a box of those raisins on a shelf that no one wants anymore, and since I was craving something like savarin, I thought I'd try this version of small cakes. For the first batch, I didn't even have those special molds, but muffin tins work too, just so you know. I ended up with some dough bubbles that overflowed, but they turned out extra fluffy, and the soaking part is my favorite, I admit. I'm surprised I didn't run out of syrup, as I kept tasting it.
Time: for me, about 20 minutes of preparation plus about 30 minutes in the oven. Add another 20 minutes for rising (and a bit longer if you get caught up with something else, nothing bad will happen). You get about 12 small pieces or 8 larger ones, depending on how much dough you put in the molds. The difficulty... I would say it's easy to medium, just don't rush the rising and don't forget the syrup on the heat.
I return to them often because they are quick to make, no fuss with cream, but they have that nice texture and the sweet-sour taste from lemon and rum. Plus, they keep well for a few days (or well, they would if everyone didn't devour them on the first day). They are the kind of pastries that look simple but taste... it's really hard not to go for another piece.
Ingredients – I'll list them with measurements so I don't lose track, and I'll leave some impressions too, so you don't say it's just a list:
50 g raisins – we 'soak' them in rum, they come to life, you no longer feel them as dry berries
150 ml rum – don't panic, not all goes into the dough, a lot remains for the syrup; if you don't want alcohol, you can use rum essence and hydrate with water (but it's not the same, I say)
225 g white flour – it should be fine, otherwise, they come out dense
1 tablespoon sugar – just enough to be pleasant, plus the syrup is enough
1 packet of dry yeast (7 g) – easier than with fresh yeast, but you can use that if that's all you have
3 eggs – beat them well for fluffiness
25 g soft butter – it shouldn't be cold, I leave it on the counter beforehand, otherwise, it won't incorporate
a pinch of salt – without salt, any sweet is bland, I say
For the syrup:
300 ml water – enough to soak into the pastries and have some left to pour over
225 g sugar – yes, it's a lot, but that's how it's done, and it still doesn't come out overly sweet, as you don't put this kind of thing every day
the leftover rum from the raisins – don't throw it away, that's where all the magic is
the grated zest of one lemon (only the yellow part, no white!) and the juice from that lemon – adds a bit of acidity that cuts the sweetness
Now, let me tell you how I made them, with all the mishaps and tricks along the way.
1. First move: I soaked the raisins in all the rum. I know, it seems like a lot of raisins for small pastries, but this way, each piece has something full of flavor. While I made the rest, I let them soak up what they could.
2. In a large bowl, I put the flour, dry yeast, sugar, and salt. I gave it a quick stir with a spoon, enough so that the yeast doesn't sit together with the salt, they say they don't like that. It's good to beat the egg separately, not directly into the flour, to avoid lumps.
3. Over the flour, I poured the beaten eggs, then the soft butter. I used a mixer with special dough hooks (the ones that look like spirals), but you can use a spoon too, although it's a bit harder on the hands. The dough is quite soft, like for sweet bread, but don't be scared, that's how it should be.
4. Once it's well incorporated and no flour is visible on the edges, I drained the raisins (I saved the rum for the syrup!) and sprinkled them over the dough. I mixed slowly with a spatula, so they don't break too much.
5. I greased the muffin tins with a bit of butter, otherwise, they stick during baking, especially if they're not silicone molds. I filled each mold about halfway – if you put in more, you risk them overflowing while rising and filling your tray (I've been there!). I covered them with a clean towel and let them rise for about 20 minutes in a warm place. They rise surprisingly quickly, but it's not bad to have patience. If you see them rising over the mold, no worries, you can smooth them down a bit with a wet finger or remove the excess.
6. In the meantime, I put the water with sugar to boil in a small pot. When all the sugar melted and it started bubbling, I squeezed the lemon and grated the zest directly in there (don't let the white part slip in, it makes it bitter!). I let the syrup boil for about 6-8 minutes until it thickened a bit, then I set it aside and poured in the leftover rum from the raisins. Don't add the alcohol while it's boiling, as the aroma dissipates.
7. I put the molds in the oven at 180 degrees (conventional oven), for about 30 minutes. When I saw them browned and they felt elastic when I touched them, I took them out. If you're not sure, poke a toothpick – if it comes out clean, they are done.
8. I took them out of the molds (if you let them cool a bit, they come out easier, but if you're impatient, you can help them with a small knife along the edges). Now comes the part I like: I dipped each pastry in the warm syrup, turning it well on all sides. Don't rush, let them soak up the syrup. I placed them on a platter and poured the remaining syrup over them, then I sprinkled grated lemon zest on top to make it fresh. If I have raspberries in the fridge, I like to place one next to each – it creates a nice contrast with the sweetness of the pastry.
Tips, variations, and serving ideas
Practical tips (even if I've mentioned them along the way):
Don't let the dough rise too much in the molds – if they go over the edge, they will overflow in the oven and stick to the tray. Better to fill them only halfway, they turn out nicer.
Don't skimp on the syrup – if they don't soak up enough syrup, they will seem a bit dry. Soak them well, but not so much that they become mushy.
Don't throw away the rum from the raisins, that gives the best flavor to the syrup.
Let the pastries cool for at least 10 minutes before taking them out of the molds, otherwise, they will break.
Substitutions and adaptations:
For an alcohol-free version – soak the raisins in apple juice with rum essence (about 3 teaspoons of essence per 150 ml of juice), it won't be the same taste, but it works for kids or if you don't want alcohol.
For a gluten-free version – I've tested with gluten-free flour for pastries (the best results come from a commercial mix), the texture is a bit different, but they still soak up the syrup well. Not all gluten-free flours work perfectly, as some don't 'bind'.
If you don't have raisins – you can use dried cranberries or chopped dried plums (but raisins absorb the syrup best).
Butter can be replaced with oil (30 ml), but they come out fluffier with butter.
Variations:
You can also add orange zest to the syrup if you're in the mood for something more exotic.
If you want to bring the dessert closer to the taste of savarin, cut each pastry in half after soaking and fill with whipped cream (I use unsweetened whipped cream, as the syrup is sweet enough).
For a fasting dessert, I once tried using flax eggs (1 tablespoon of ground flaxseed with 3 tablespoons of water per egg), it doesn't come out as airy, but it's okay in a pinch.
Serving ideas:
With fresh or thawed raspberries – it cuts the sweetness, making the dessert seem lighter.
With whipped cream (homemade, without sugar), if you feel like indulging.
Next to a strong coffee or plain black tea, don't complicate it with fancy stuff.
They also pair well with a light liqueur if you have guests, otherwise, it's already too much rum for one day.
Frequently asked questions
Can I use fresh yeast? Yes, 20 g of fresh yeast replaces the packet of dry yeast. Mix it first with a bit of sugar and warm milk (not hot!) and let it activate for 10 minutes, then pour it over the flour.
If I don't have silicone or muffin molds, what can I use? You can also use a loaf pan, then slice it after it cools. They won't come out as puffed, but the taste is still there.
What if I forget to cover them while they rise? No big deal, they might form a thin crust on top, but they will soften during baking from the syrup.
How long should they be soaked? About 30-40 seconds on each side in warm syrup, to soak well, but not to become mushy.
Can I make them without raisins? You can skip the raisins if you don't like them, but keep in mind they also provide texture, not just flavor. You can use small pieces of dried apricot or plum if you don't get along with raisins.
Nutritional values (approx.)
With the amount of sugar and rum here, don't think of it as a diet dessert. A pastry of 50-60 g (about what comes out from this recipe) has about 150-170 kcal, with about 30 g of carbohydrates, 3 g of protein, about 3 g of fat, and almost as much sugar as it contains. If you add whipped cream or fruit, you easily go over 200 kcal per piece. The good part is that you don't eat 5 in one go, and if you don't serve them with all the syrup, you can lower the calories a bit. They are sweet but not overly so, and as an occasional dessert, it's nothing serious. Bonus – they contain no palm oil or industrial ingredients.
How to store and reheat
I keep them in a closed container at room temperature, they last 2-3 days, even 4 if it's not very hot in the house. They also store well in the fridge, but they need to be taken out at least 20 minutes before serving, otherwise, they seem tougher. If you want to reheat them, put them in the microwave for 10 seconds (no more, or they get too soft). Soaked, they last longer, they don't dry out quickly. If you have any left after 3-4 days, slice them and dry them in the oven (they become like sweet cookies, good with coffee). If you don't have enough syrup and they've dried out, you can quickly boil some water with sugar and lemon and sprinkle them again, no worries.
That's about it for their story, they don't last long at my place.
In a bowl, we soak the raisins in rum. In a mixing bowl, we combine flour, salt, sugar, and yeast. After mixing, we add the beaten eggs with soft butter, mix with a mixer, and finally add the drained raisins. We fill the molds with the mixture up to halfway, cover with a kitchen towel, and let rise for 15-20 minutes. If the dough rises over the edge of the mold, we remove the excess dough and bake for 30 minutes. During this time, we make a syrup from water, sugar, lemon zest, and juice. Once it thickens, we turn off the heat and add the rum from the raisins. After baking the pastries, we remove them from the mold, dip them in the syrup, turning them occasionally, then place them on a plate, pour the remaining syrup over them, sprinkle lemon zest on top, and serve with raspberries. For those who want to try but don't have special molds, they can be made in small savarin or muffin molds.
Ingredients: 50g raisins, 150ml rum, 225g flour, 1 tablespoon sugar, 1 packet dry yeast, 3 eggs, 25g soft butter, salt, syrup, 300ml water, 225g sugar, remaining rum from the raisins, grated zest and juice of one lemon.
