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1
In a small saucepan, heat 6 tablespoons of milk and 2 tablespoons water until just slightly warm.
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2
Pour into a bowl with 1 heaping teaspoon of sugar, whisk to dissolve.
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3
Add 1/4 ounce of fresh yeast and whisk to break up and dissolve the yeast.
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4
Pour into a standing mixer bowl with the paddle attachment.
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5
Turn on low, add 5 tablespoons melted butter.
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6
Add the flour and salt and mix just until it comes together.
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7
Raise the speed to medium, add the eggs, one at a time, and mix until it becomes elastic and smooth.
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8
Turn dough into a bowl, cover with a damp tea towel, and let it rest and proof for 10 minutes.
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9
Punch down and allow to rise another 5 minutes.
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10
The dough should not proof too long, or the savarins will become crumbly.
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11
Preheat oven to 400 degrees F.
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12
Butter each savarin ring.
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13
Using your finger, schmear baba dough in the ring to fill it up half way, using about 1 ounce of dough.
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14
It will stick to your fingers, but don't dip your fingers in flour to prevent this.
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15
Let the dough rise until it reaches the top of the ring, about 30 minutes.
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16
Bake the savarins for 15 minutes.
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17
Let the cool in their rings then turn them out.
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18
To prepare the syrup, place all the ingredients in a saucepan and bring to a boil.
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19
Dip the savarins in the syrup then place them in a rectangular pan and drizzle more syrup over them.
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20
Cover and let them soak overnight.
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21
Add more syrup the next day if they'll absorb it.
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22
To serve, cut up the strawberries and stir the honey into the creme fraiche.
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23
Serve the savarin on a plate with a spoonful of strawberries and a large dollop of honey-creme fraiche.
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24
You may put the leftover syrup in a decorative bottle and pour more of it over the dessert as you serve it at the table.
