Saffron Panettone with Crushed Sugar Topping

Name: Saffron Panettone with Crushed Sugar Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 envelopes active dry yeast; 1 liters all purpose flour; 237 milliliters diced candied orange peel; 1 egg white, beaten to blend; 4 larges eggs; 237 milliliters golden raisins; 8 green cardamom pods; 0 teaspoons crumbled saffron threads; 1 teaspoons salt; 1 teaspoon sugar; 8 sugar cubes, coarsely crushed; 118 milliliters (1 stick) unsalted butter, room temperature; 237 milliliters whole milk

Saffron Panettone with Crushed Sugar Topping is a vegetarian recipe with 12 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 367 calories, 9g of protein, and 10g of fat. From preparation to the plate, this recipe takes about 45 minutes. A mixture of milk, sugar, candied orange peel, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Combine milk, cardamom pods, and saffron in small saucepan; bring to simmer. Swirl pan to distribute saffron; remove from heat. Cover and let steep until instant-read thermometer inserted into milk mixture registers 110°F, about 20 minutes.

Ingredients you will need

Cardamom Pods

Saffron

Milk

Equipment you will use

Kitchen Thermometer

Sauce Pan

Frying Pan

Strain milk mixture into bowl of stand mixer fitted with paddle attachment; discard solids in strainer.

Ingredients you will need

Milk

Equipment you will use

Stand Mixer

Sieve

Bowl

Sprinkle yeast and 1 teaspoon sugar over milk mixture.

Ingredients you will need

Sugar

Yeast

Milk

Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.

Ingredients you will need

Yeast

Mix in remaining 1/2 cup sugar, butter, 4 eggs, and salt.

Ingredients you will need

Butter

Sugar

Egg

Salt

Add 2 cups flour and beat on low speed until smooth. Increase speed to medium. Gradually add 2 1/2 cups flour; beat until smooth. Beat in candied orange peel and raisins. Continue beating until dough pulls away fromsides of bowl in long stretchy strands, about 3 minutes (dough will be sticky). Butter large bowl; scrape dough into bowl and cover with plastic wrap, then towel.

Ingredients you will need

Candied Orange Peel

Raisins

Butter

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let rise in warm draft-free area until doubled, about 2 hours.

Butter 10x4-inch angel food cake pan. Using rubber spatula, press lightly on dough to release air. Turn out onto lightly floured surface; form into 18- to 20-inch rope.

Ingredients you will need

Angel Food Cake

Butter

Dough

Equipment you will use

Cake Form

Spatula

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. Cover loosely with plastic wrap, then towel.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Spatula

Frying Pan

Let dough rise in warm draft-free area until almost doubled, about 45 minutes.

Ingredients you will need

Dough

Position rack in center of oven and preheat to 350°F.

Equipment you will use

Oven

Brush top of dough with beaten egg white.

Ingredients you will need

Egg Whites

Dough

Sprinkle with crushed sugar cubes.

Ingredients you will need

Sugar Cubes

Bake until golden brown and tester inserted near center comes out clean, about 45 minutes. Cool in pan on rack about 30 minutes. Turn out onto rack to cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)

Ingredients you will need

Wrap

Equipment you will use

Oven

Aluminum Foil