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Hefekranz aka. Savarin

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  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 150



For the dough

  • 1.5 oz. (42g) fresh yeast
  • 1 cup (250ml) lukewarm milk
  • 1/4 cup (50g) sugar
  • 4 cups (500g) all-purpose flour
  • 1/3 cup (80g) butter, room temperature
  • pinch of salt
  • 2 eggs
  • zest of 1 organic lemon

For the decoration

  • 1 egg yolk
  • 1 tbsp. sugar
  • some milk
  • sugar crystals


  1. Crumble the yeast into a small bowl, add lukewarm milk and a teaspoon of the sugar and mix until the yeast has dissolved. Let rest in a warm place for 15 minutes.
  2. Sift the flour into a large bowl. Add the remaining sugar, butter, salt, eggs, lemon zest and the yeast mixture – knead for about 10 minutes until you get a nice smooth dough. Cover with a kitchen towel and let rise for about 1 hour in a warm place.
  3. Grease a 10 inches (26cm) bundt pan and set aside. Take the dough out of the bowl and knead once more on a floured surface. Cut into three pieces and form each piece of dough into a 20 inches (50cm) string. Braid the strings and transfer to the prepared bundt pan – try to braid the ends or tuck them in/underneath. Cover with a kitchen towel and let rise once more in a warm place for 1 hour.
  4. Preheat the oven to 390˚F (200°C). Whisk the egg yolk with the sugar and milk until well combined. Brush the savarin with the mixture and sprinkle with sugar crystals. Bake in the oven for 15 minutes. Reduce the heat to 350˚F (175°C) and bake for another 20-25 minutes or until toothpick inserted in center comes out clean. The savarin should have a nice golden brown color. Take out of the oven and let cool in the form for some time. Remove carefully from the form and let coold down completely on a wire rack.


  • Happy Easter


  • Serving Size: 16