Saffron Panettone With Crushed Sugar Topping
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
48
Spice
39
Sweetness
48
Sourness
29
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Combine milk, cardamom pods, and saffron in small saucepan; bring to simmer
2
Swirl pan to distribute saffron; remove from heat
3
Cover and let steep until instant-read thermometer inserted into milk mixture registers 110°F, about 20 minutes
4
Strain milk mixture into bowl of stand mixer fitted with paddle attachment; discard solids in strainer
5
Sprinkle yeast and 1 teaspoon sugar over milk mixture
6
Let stand until yeast is dissolved and mixture is foamy, about 10 minutes
7
Mix in remaining 1/2 cup sugar, butter, 4 eggs, and salt
8
Add 2 cups flour and beat on low speed until smooth
9
Increase speed to medium
10
Gradually add 2 1/2 cups flour; beat until smooth
11
Beat in candied orange peel and raisins
12
Continue beating until dough pulls away fromsides of bowl in long stretchy strands, about 3 minutes (dough will be sticky)
13
Butter large bowl; scrape dough into bowl and cover with plastic wrap, then towel
14
Let rise in warm draft-free area until doubled, about 2 hours
15
Butter 10x4-inch angel food cake pan
16
Using rubber spatula, press lightly on dough to release air
17
Turn out onto lightly floured surface; form into 18- to 20-inch rope
18
Transfer to prepared pan and wrap around center tube, pushing and pinching ends together and pressing top of dough slightly with rubber spatula to distribute evenly
19
Cover loosely with plastic wrap, then towel
20
Let dough rise in warm draft-free area until almost doubled, about 45 minutes
21
Position rack in center of oven and preheat to 350°F
22
Brush top of dough with beaten egg white
23
Sprinkle with crushed sugar cubes
24
Bake until golden brown and tester inserted near center comes out clean, about 45 minutes
25
Cool in pan on rack about 30 minutes
26
Turn out onto rack to cool completely
27
(Can be made 1 day ahead
28
Wrap in foil; store at room temperature
29
) Combine milk, cardamom pods, and saffron in small saucepan; bring to simmer
30
Swirl pan to distribute saffron; remove from heat
31
Cover and let steep until instant-read thermometer inserted into milk mixture registers 110°F, about 20 minutes
32
Strain milk mixture into bowl of stand mixer fitted with paddle attachment; discard solids in strainer
33
Sprinkle yeast and 1 teaspoon sugar over milk mixture
34
Let stand until yeast is dissolved and mixture is foamy, about 10 minutes
35
Mix in remaining 1/2 cup sugar, butter, 4 eggs, and salt
36
Add 2 cups flour and beat on low speed until smooth
37
Increase speed to medium
38
Gradually add 2 1/2 cups flour; beat until smooth
39
Beat in candied orange peel and raisins
40
Continue beating until dough pulls away fromsides of bowl in long stretchy strands, about 3 minutes (dough will be sticky)
41
Butter large bowl; scrape dough into bowl and cover with plastic wrap, then towel
42
Let rise in warm draft-free area until doubled, about 2 hours
43
Butter 10x4-inch angel food cake pan
44
Using rubber spatula, press lightly on dough to release air
45
Turn out onto lightly floured surface; form into 18- to 20-inch rope
46
Transfer to prepared pan and wrap around center tube, pushing and pinching ends together and pressing top of dough slightly with rubber spatula to distribute evenly
47
Cover loosely with plastic wrap, then towel
48
Let dough rise in warm draft-free area until almost doubled, about 45 minutes
49
Position rack in center of oven and preheat to 350°F
50
Brush top of dough with beaten egg white
51
Sprinkle with crushed sugar cubes
52
Bake until golden brown and tester inserted near center comes out clean, about 45 minutes
53
Cool in pan on rack about 30 minutes
54
Turn out onto rack to cool completely
55
(Can be made 1 day ahead
56
Wrap in foil; store at room temperature
57
) *Candied orange peel can be found at specialty foods stores or at chefshop
58
Com
59
*Candied orange peel can be found at specialty foods stores or at chefshop
60
Com
61
Baker's wisdom: Beating the dough until it forms stretchy strands traps air bubbles that expand with heatthus helping the dough rise
62
Beating the dough until it forms stretchy strands traps air bubbles that expand with heatthus helping the dough rise