:: Savarin with strawberries ::

Preparation steps

• Prepare a kuglof mold or wreath about 20 cm in diameter, then grease it well and sprinkle with flour.
• Dissolve two teaspoons of sugar in lukewarm milk, then crush the yeast and stir. Pour into flour prepared in a mixing bowl or multipractice.
• When the yeast rises, add the eggs and melted butter and knead the dough. You can do this firmly with a food processor lifting the dough from the sides of the bowl to make it crispy or allow a multipractice or hand mixer with spiral attachments to do it for you. Towards the end, stir in the lemon zest, pour into the mold to 3/4 the height, then leave covered in the heat to rise.
• Bake for about 30 minutes at 180 ° C. It's done when the wooden stick you stick in the wreath comes out clean.
• While the savarin is in the mold, pour one part of the syrup that you prepared while baking.
• Bring the water to a boil with the sugar, grated vanilla seeds and green beans and cook until all the sugar has melted. Remove from the heat, then pour in the wine and liqueur.
• Remove the half-soaked wreath from the mold onto a plate, then pour the remaining syrup on top until all the syrup is used up. Leave it in the fridge for at least an hour, occasionally scooping up the drained syrup with a spoon and watering the wreath until it has absorbed all the syrup.