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1
MAKE THE SAVARINS:.
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2
Sprinkle yeast over warm water in a small bowl, and add 1/2 teaspoons sugar.
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3
Stir and let stand until foamy, about 5 minutes.
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4
Mix together flour, salt and remaining 2 1/2 teaspoons sugar in a mixer bowl.
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5
Make a well in the center, and add yeast mixture and eggs.
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6
Beat on medium speed until a sticky and elastic dough forms, 2-3 minutes.
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7
Scrape down sides of bowl.
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8
Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
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9
Preheat oven to 400F Butter six 3 1/2 savarin moulds, and place them on a rimmed baking sheet.
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10
Add butter to dough and beat on medium-high speed until incorporated, about 1 minute.
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11
Spoon dough into pastry bag fitted with a 1-inch plain round tip.
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12
Pipe dough into molds, filling halfway.
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13
Let stand, uncovered, in a warm place, until dough rises and almost fills the molds, 25-30 minutes.
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14
Bake savarins until golden brown and beginning to pull away from sides of molds.
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15
10-12 minutes.
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16
Let cool slightly in molds for 5 minutes, and then invert onto wire racks.
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17
MAKE THE CHERRIES AND GLAZE:.
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18
Bring the cherries, sugar, wine and salt to a boil in a small saucepan.
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19
Reduce heat, and simmer gently for 2 minutes.
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20
Remove cherries with a slotted spooon.
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21
Simmer remaining liquid until reduced to a glaze (3/4 cup) about 5 minutes.
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22
Spoon glaze over warm cakes, and top with cherries.
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23
Serve immediately.
