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Categories:
boiling water saffron salt cake yeast warm water white sugar white sugar salt ground nutmeg milk shortening lemon extract lemon zest eggs flour raisins currants
Viewed: 99 - Published at: a year agoIngredients
- 1/2 cup boiling water
- 1/2 teaspoon saffron
- 1 pinch salt
- 1 (2 ounce) package cake yeast
- 1/4 cup warm water
- 1 pinch white sugar
- 1 cup white sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 2 cups milk
- 3/4 cup shortening, melted and cooled
- 1 tablespoon lemon extract
- 2 tablespoons lemon zest
- 2 eggs, at room temperature
- 8 cups all-purpose flour, sifted
- 1 cup raisins
- 1 cup dried currants
Method
- Combine 1/2 cup boiling water, saffron, and 1 pinch salt in a small bowl; steep for 8 hours to overnight.
- Crumble yeast into a small bowl; add 1/4 cup warm water and 1 pinch sugar.
- Mix 1 cup sugar, 1 1/2 teaspoon salt, and nutmeg in a large bowl.
- Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Remove from heat; allow to cool for 5 minutes.
- Beat saffron water, scalded milk, shortening, lemon extract, and lemon zest together in a bowl. Add eggs; stir to combine.
- Pour yeast mixture and milk mixture into sugar mixture; mix well. Add flour 1/2 cup at a time; mix after each addition until incorporated. Stir in raisins and currants. Knead dough well; transfer to a greased bowl and cover with plastic wrap. Allow dough to rise until doubled in size, 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12-inch baking pans.
- Turn dough out onto a lightly floured surface; divide in half. Form each half into 12 equal balls; arrange in prepared baking pans. Allow dough to rise again, 30 minutes to 1 hour.
- Bake in the preheated oven until golden, about 30 minutes.
