Sour Cherry Savarins

Directions

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