Saffron and mandarin savarin

Saffron and mandarin savarin. Photo / Ian Jones

Makes 7

215g flour, sieved with 1/2 tsp salt
4g instant dried yeast, dissolved in 50ml warmed milk
75g butter, melted
25g caster sugar
2 eggs
1 cup caster sugar
1 cup mandarin juice
1 tsp vanilla paste
Large pinch saffron threads, soaked in 1/4 cup water overnight

In a warm mixing bowl, place flour and salt and make a well in middle. Pour the yeast milk into the well, sprinkle over a thin layer of flour, cover with cling film, place in a warm place to ferment until yeast breaks through flour.

Whisk the 25g of sugar and eggs into butter and, in a saucepan, place the second amount of sugar then mandarin juice, vanilla and saffron liquid. Bring to boil and simmer for 10 minutes.

Remove from heat and pour into deep roasting tray.

Add butter mixture into yeast well, work in flour to form a dough, knead until elastic. Cover with cling film, place in a warm place until doubled in size.

Grease savarin moulds with soft butter and flour.

Roll a tube of dough into the moulds, cover with a tea towel and prove until doubled. Bake at 180C for 6 minutes.

Allow to cool in moulds, then turn out and submerge in saffron sugar syrup, turning over to soak evenly. Serve with honey icecream.