Savarin au Rhum

In a small bowl, dissolve the Fresh yeast in the Whole milk. Let stand for 5 minutes until frothy.

In the bowl of a stand mixer fitted with the dough hook, combine the All-purpose flour, 25 grams of Granulated sugar (for the dough), Fine sea salt, and the yeast mixture. Add the Large eggs one by one, mixing until well combined.

Knead the dough on medium speed for 5-7 minutes until it pulls away from the sides of the bowl. Gradually add the softened Unsalted butter, continuing to knead for another 10-12 minutes until the dough is smooth, elastic, and shiny.