Sour Cherry Savarins

This is another recipe from Martha!! I haven't tried it yet but it sounded delicious and it's certainly on my to-do list -

• Ready In: 12 mins
• Serves: 6

Ingredients

• FOR THE SAVARINS

• 1 1⁄8 teaspoons active dry yeast
• 1⁄4 cup warm water
• 1  tablespoon sugar
• 1 1⁄4 cups flour
• 1⁄2 teaspoon salt
• 2  eggs, room temperature, lightly beaten
• 5  tablespoons butter, softened, plus more
•  butter, for molds

• FOR THE CHERRIES AND GLAZE

• 2 1⁄2 cups  fresh sour cherries, pitted or 2  cups  frozen sour cherries, thawed
• 1⁄2 cup sugar
• 1⁄2 cup  muscat wine (beaumes-de-venise wine) or 1⁄2 cup  Sauternes wine

Directions

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