Put the flour in a bowl and mix it with the yeast. In a separate container, beat the eggs, add the honey to them, the melted and cooled butter, cool milk, pinch of salt, vanilla and stir.
Pour the mixture into the flour mixture and stir to obtain a smooth mixture. Pour the mixture into muffin forms but not all the way to the top. Leave them to rise about 30 min.
Bake in a preheated 356°F (180 °C) oven to a golden crisp.
Put the water and sugar on the stove and once the water comes to a boil, remove from the heat.
Place the ready and cooled Savarin Cakes in the hot syrup.
Turn them over several times and when they become juicy take them out.
Garnish with the beaten animal fat and optionally add melted chocolate or jam.
Source: Ralitsa Nikolaeva.