1. Place 150 g of flour in a large enough bowl and make an indentation. Crumble the yeast into the bulge, warm the milk slightly and pour over the yeast. Let the yeast dissolve in the milk. Knead everything into a dough, dust lightly with flour and cover with a dishcloth and leave in a warm place for about half an hour. Beat the sugar, egg yolks, butter, vanilla pulp, lemon zest and 1 pinch of salt with the whisks of a mixer until creamy. Knead the egg yolk-butter mixture and the remaining flour with the dough hooks of the mixer on the highest speed for about 7 minutes to form a smooth, shiny dough.
Grease a muffin tray with 12 cavities and dust with flour. Spread the dough evenly in the wells with a tablespoon, cover again and let rise for 20-half hours. Bake in a heated oven at 200 °C on the 2nd rack from the bottom for 15-20 minutes (gas 3, convection oven 180 °C). Cool in the pan on a rack.
3. Boil 150 ml water and sugar. Add orange liqueur, rum, wine and grenadine. Blend until smooth. Remove the savarins from the mold and place them upside down in a shallow work bowl.
Pour the liquid into the mold and leave the savarins in it for 1 hour, until they have absorbed all the liquid. In between, turn once to the other side. 4.
Rinse, clean and quarter the strawberries. Melt the powdered sugar over medium heat until light brown caramel. 300
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