Cardamom Savarin With Apricots In Dessert Wine Syrup - cooking recipe

Ingredients

1 pkg (1/4 oz) active dried yeast
1/4 cup milk, lukewarm
2 tbsp sugar
4 None eggs, lightly beaten
2 cups flour
1/2 tsp sea salt flakes
1 tsp ground cardamom
7 tbsp butter, softened, chopped
2 tbsp butter, melted
None None FOR THE APRICOTS IN DESSERT WINE SYRUP
1 medium orange
3 cups dessert wine
2 3/4 cups sugar
10 None cardamom pods, bruised
1 cup dried apricot halves

Preparation

Combine yeast, milk and 1 tsp of the sugar in a medium bowl; cover. Let stand in a warm place 10 mins or until frothy. Stir in eggs.
Combine flour, salt, cardamom and remaining sugar in a large bowl of an electric mixer fitted with a dough hook. Add yeast mixture; mix on medium speed for 3 mins or until dough is smooth and elastic. Scrape down the side of bowl with a spatula; cover. Let stand in a warm place for 1 hour or until dough has doubled in size.
Meanwhile, for the apricots in dessert wine syrup, remove peel from orange with a vegetable peeler, avoiding white pith (or use a zester). Cut into thin strips. Place orange peel, wine, 2 cups water, sugar and cardamom in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat to low; simmer 2 mins. Cut half the apricots in half; add all apricots to syrup. Remove from heat; cover. Let stand until needed.
Return the bowl with the risen dough to the electric mixer fitted with the dough hook. Add chopped butter to dough, a few pieces at a time, beating on medium speed, for 2 mins or until smooth and elastic.
Grease a 9-inch nonstick Bundt pan well with the melted butter. Spoon dough mixture into a disposable piping bag, pipe mixture into pan. Cover loosely; let stand in a warm place for 45 mins or until mixture is almost doubled in size.
Preheat the oven to 425\u00b0F.
Bake savarin for 25 mins or until golden and a skewer inserted into the center comes out clean. Cool in pan for 5 mins.
Strain apricots in syrup, reserving apricots, orange peel and cardamom. Pour 3 cups of the syrup slowly over the savarin in the pan until syrup is absorbed. Let stand for 10 mins before turning out onto a cake plate.
Meanwhile, simmer remaining syrup in a small saucepan on medium heat for 8 mins or until thickened. Return reserved apricots, orange peel and cardamom to thickened syrup. Cool.
Serve savarin, warm or at room temperature, with apricots. Drizzle with thickened syrup.
TO MAKE THE DOUGH BY HAND: In step 2, stir ingredients together in a large bowl using a wooden spoon to form a sticky dough. Turn out onto a well-floured work surface and knead for 3 mins or until smooth. Place in an oiled bowl and continue step 2. In step 4, turn the risen dough out onto a well-floured work surface. Knead butter, piece-by-piece, into the dough, kneading well after each addition until all butter is incorporated and dough is smooth. Continue to step 5.