Candied Lemon Zest
- Lemon peel from 2 lemons
- Water 120 g
- Sugar 120 g
➡️ I used a lemon peeler to remove long strips of lemon peel. Savarin dough
- Bread flour 175 g
- Instant yeast 4 g
- Milk 50 g
- Sugar 20 g
- Salt 1g
- Lemon zest of 1 lemon
- 2 Eggs (100 g)
- Vanilla extract 2.5 ml
- Butter, melted & cooled 75 g (30–35°C)
➡️ Bake at 356°F for about 20 minutes (320°F if using convection) ➡️ Pan used 9 cm diameter donut mold. ➡️ Yield: 6 savarins (about 70–75 g each) Lemon syrup Water 500 ml Sugar 250g Lemon juice 120g Honey 25g Limoncello or Cointreau 25 g (optional) If you are making apricot glaze at home:
- Apricot jam 150 g
- Water 30 g
➡️ Brush it onto the savarin.