Savarin in vanilla-cognac syrup

Ingredients:

Dough

• 1/3 cup water
• 2 tbsp. cream
• 2 and 1/4 tsp active dry yeast (7 g)
• 1/4 cup sugar (50 g)
• 1.5 cups of bread flour (200 g)
• 2 large eggs, category CO, room temperature
• 110 g softened butter
• 1 teaspoon finely grated orange zest
• A generous pinch of fine salt

Syrup

• 0.5 cups of water
• 3/4 cup sugar
• 1 whole vanilla bean
• 1 cup of dessert wine, such as Muscat
• 2 tbsp - 1/4 cup Grand Marnier liqueur or any other orange-flavored liqueur

Decoration

• 3/4 cup heavy cream, whipped
• Currants or other berries
• Special equipment: 1 baking pan with a diameter of 20 cm and a hole in the middle, preferably with a non-stick coating

Preparation:

1. In a medium saucepan, heat the water and cream over low heat until 100°F (38°C). Pour into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle the yeast over the top. Next, without stirring, add the sugar and let it sit until foamy, about 5 minutes.
2. Add the flour and mix on medium speed until a wet dough forms. Add the eggs and mix for another 2 minutes. Increase the mixer speed to high and beat thoroughly for 2 minutes. Stop the mixer and scrape down the sides of the bowl; add the orange zest and salt. Gradually add the butter, mixing constantly, then mix on high speed until an elastic, sticky dough forms, about 3 minutes.
3. Generously grease and flour a 20cm (8-inch) springform pan. Pour the dough into the pan and smooth the surface with a spatula. Cover loosely with plastic wrap coated with cooking spray and let rise in a warm place until the dough rises about 3/4 of the way up the sides of the pan, about 30 minutes.
4. Position a rack in the middle of the oven and preheat the oven to 175°C.
5. Bake the savarin until golden brown and a tester inserted into the center comes out clean, about 30-35 minutes. Let the finished savarin sit in the pan until cool enough to handle, about 10 minutes. Remove to a wire rack and cool completely.
6. Meanwhile, prepare the syrup. Combine water and sugar in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the vanilla seeds and bean to the saucepan. Bring to a boil and cook, stirring, until the sugar dissolves. Remove from heat and stir in the wine and orange liqueur.
7. Place the savarin on a rimmed plate and pour warm syrup over it. Turn it over several times to ensure the base is completely coated with syrup. Cover and refrigerate for 1 hour. While cooling, baste the pie with syrup several times to ensure it's thoroughly coated.
8. Before serving, if there's a lot of syrup on the dish, drain the excess into a bowl or jug ​​and serve alongside the savarin. Spoon whipped cream into the center of the savarin and top with any berries. Serve.
   
   

   Note

   
   The savarin and syrup can be prepared three days in advance and the pie soaked in the syrup on the day of serving. Store in an airtight container at room temperature for 24 hours or freeze for up to 2 weeks. Defrost the savarin and bring it to room temperature before soaking in the syrup.