Ingredients
Dough:
1/3 cup water
2 tablespoons cream
2 1/4 teaspoons active dry yeast (1/4 ounce package)
1/4 cup sugar (1 3/4 ounces)
1 1/2 cups bread flour (7 1/4 ounces)
2 large eggs, at room temperature
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon finely grated orange zest
Generous pinch fine salt
Cooking spray
Syrup:
1/2 cups water
3/4 cups sugar
1 whole vanilla bean
1 cup dessert wine, such as Muscat
2 tablespoons to 1/4 cups Grand Marnier or other orange flavored liqueur
Garnish:
3/4 cup heavy cream, whipped
Currants or berries
Preparation
Warm the water and cream in a medium saucepan over low heat until it is about 100 degrees F. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Sprinkle the yeast over the surface of the liquid. Sprinkle the sugar over the top and let sit without stirring, until foamy, about 5 minutes. Add the flour and mix with the paddle at medium speed to make a moist dough. Add the eggs, mixing until combined, 2 minutes. Increase speed to high and beat thoroughly for 2 minutes. Stop and scrape down the bowl; add the orange zest and salt. Gradually add the butter while mixing, then beat on high speed to make a stretchy, tacky batter, about 3 minutes. Generously butter and flour an 8-inch ring mold. Scoop batter into the mold and smooth over the top with a spatula. Cover loosely with plastic wrap sprayed with cooking spray and set aside in a warm place until batter rises about 3/4 up the sides of the pan, about 30 minutes. Bake the savarin until golden brown, and a cake tester inserted into the center comes out clean, about 30 to 35 minutes. Cool savarin in the pan until cool enough to handle, about 10 minutes. Flip onto a rack to cool. Meanwhile make the syrup. Put the water and sugar in a medium sauce pan. Split the vanilla bean lengthwise and scrape out the seeds; add both vanilla seeds and pod to the pan. Bring to a simmer and cook, stirring until the sugar dissolves. Remove from heat and add wine and orange liqueur.Place savarin in a lipped serving platter and pour the warm syrup over the top. Turn the savarin over a few times until fully saturated with syrup. Cover and refrigerate for an hour. Spoon the syrup over the cake a couple times while it chills to fully soak the cake.
