Savarine a la Madi

I still remember the first time I made savarins at home. I was in the kitchen, sleeves rolled up, full of enthusiasm and nerves on edge because I couldn’t understand why the dough refused to rise like it did in the magazines. I splashed a bit of milk over it, mixed it, and… still stiff. In the end, I ended up with some poor little semi-soggy buns, but nobody complained: they were eaten down to… EN: View full recipe: Savarine a la Madi