Sugar Syrup: Stir the sugar and water together in a heavy saucepan over medium heat until the sugar dissolves. Wipe down and stray sugar crystals that cling to the sides of the pan. When the sugar is dissolved, bring to a boil, then remove from heat. Dip base in ice water to stop cooking.

Soften the yeast in the tepid water with 1 teasoon (5 ml) of the sugar. When the mixture is foamy - after about 10 minutes - add the remaining sugar and the tepid milk. Stir in the flour and the eggs and beat about two minutes. Cover the bowl, and let the dough rise in a warm place until it has doubled in bulk. Punch down the dough, add the salt and melted butter, and work these ingredients into the dough. Put the dough into a well-buttered ring mold or large savarin mold, filling it two thirds full, or put it into eight individual buttered ring molds or baking cups or small savarin molds, filling each two thirds full. Cover the dough, and let it rise until it fills the mold or molds. Bake in a preheated 400F (200 °C) oven. A large ring will need about 25 minutes, small cakes about 15. Either can be tested for doneness by inserting a tester into the center; when it comes out clean, the cake is done. Invert the hot savarin onto a serving plate and pour the rum syrup over it.

The center may be filled with ice cream or whipped cream or fruits such as pitted black cherries, berries, or sliced bananas, apricots or peaches, or sliced pineapple, orange segments, sliced kiwi, strawberries and green grapes. Glaze fruit with apricot jam that has been heated and strained.