With its bright lemon flavor, plush texture, and over-the-top size, this elegant Savarin cake is perfect for feeding a crowd. The fabulous, fine crumb of the cake comes from a fun trick: Instead of relying on butter or oil for richness, this cake starts off with whipped cream, which makes it simultaneously light and luscious. Fresh berries and even more whipped cream are loaded into the center of the cake for a beautiful presentation and a built-in topping for every slice.

Prep

3 hrs

Bake

15 mins

Total

3 hrs 15 mins

Yield

6 Rolls

Ingredients

基本麵糰
• RedMan 麵包麵粉 (Bread Flour) | 1207 | 200g
• TOMIZ 日本麵粉 (T65 Flour) | 100625 | 50g
• RedMan 細砂糖 (Fine Sugar) | 1416 | 20g
• RedMan 海鹽 (Sea Salt) | 58415 | 5g
• RedMan 高糖酵母 11G (Yeast) | 12294 | 3g
• RedMan 奶粉 (Milk Powder) | 200231 | 12g
• Milac 38% 鮮奶油 (Whipping Cream) | 1917 | 20g
• 湯種 | --- | 25g
• 水 (Water) | --- | 150g
• RedMan 無鹽奶油 (Unsalted Butter) | 68328 | 20g
• RedMan 喜瑪拉雅岩鹽 (Pink Himalayan Salt) | 64652 | 1g
• RedMan 有鹽奶油 (Salted Butter) | 68327 | 8/個

Instructions

**Directions Basic Dough**
1. Put all the ingredients except the cream into a mixing bowl and mix
2. After 2 minutes of slow speed and 3 minutes of fast speed, when the consistency is about 7 minutes, add the soup stock and continue stirring.
3. After 1 minute at slow speed and 2 minutes at fast speed, add unsalted butter and continue mixing until the dough is roughly a thin film. At this time, the dough is about 10 minutes thick and you can stop mixing.
4. Take out the dough and place it in the fermentation box for basic fermentation for 45 minutes.
5. After the fermentation is completed, it can be divided into pieces weighing 50 grams each, rolled into water droplets, and fermented twice for about 20 minutes.
6. Finally, lengthen the dough rod, wrap it in a strip of salted butter, and roll it up for final fermentation.
7. After fermentation is completed, sprinkle a little coarse sea salt on the middle part of the surface and bake

**Directions Tang Zhong Dough**
1. After boiling the water, quickly add it into the flour and stir quickly to form a dough.
2. Store refrigerated overnight before use the next day

Tips

1. Use high-quality butter: Since butter is a key ingredient, using high-quality unsalted butter will make a big difference in flavor. You can add sea salt separately for that distinct salty touch.
2. Proof the yeast properly: Make sure the water you use to activate the yeast is warm, around 105°F to 110°F (40°C-43°C). If it's too hot, it could kill the yeast, and if too cold, the dough won’t rise properly.
3. Knead the dough well: Kneading the dough for about 8-10 minutes helps to develop the gluten, giving the rolls structure and a fluffy texture. The dough should be smooth and slightly tacky, but not sticky.
4. Give the dough enough time to rise: Let the dough double in size during the first rise. After shaping the rolls, give them a second rise to become light and airy before baking.
5. Brush with butter during and after baking: Brushing the rolls with melted butter before and after baking gives them a rich, buttery flavor and a beautiful golden crust. Sprinkle some flaky sea salt on top right before baking for added crunch and taste.
6. Don’t overbake: Bake until the tops are golden, but avoid leaving them too long in the oven, or they might dry out. An internal temperature of 190°F (88°C) ensures they are done without being overcooked.
7. Use flaky sea salt: For the best texture and flavor, use a high-quality flaky sea salt like Maldon to finish the rolls. This adds bursts of saltiness without overpowering the buttery flavor.