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Saint Lucia's Saffron Crown |
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Serves: 6 1 cup milk1/4 cup plus 2 tablespoons unsalted butter 1/2 cup granulated sugar 1/2 teaspoon saffron threads Pinch of salt 4 1/2 teaspoons active dry yeast 1/4 cup warm water (110°F to 115°F) 3/12 cup all-purpose flour, divided 1 egg, seperated 1/2 cup raisins 1/2 cup golden raisins 1/3 cup chopped mixed candied citrus peel 1/2 cup blanched almonds, finely chopped 2 tablespoons chopped blanched almonds 1 to 2 tablespoons crystal or decorative large-grained sugar Small white candles and holder for decorating Holly leaves and berries for decorating Room-temperature butter for serving Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. In a small saucepan over medium heat, warm the milk and add the butter, sugar, saffron, and salt, stirring until the butter has melted. Transfer to the large bowl of a stand mixer and set aside to cool to lukewarm. 2. In a small bowl, sprinkle the yeast over the warm water, stir to combine, and set aside. 3. Add 3/4 cup flour to the milk mixture and mix on low speed until blended, about 1 minute. Beat in the egg yolk on medium speed until well blended, scraping down the sides and bottom of the bowl as necessary. Beat in the yeastmixture until well blended. Gradually stir in enough of the remaining flour, a little at a time, to make a soft dough that pulls away from the sides of the bowl. 4. Turn the dough out onto a lightly floured work surface and knead until smooth, satiny, and no longer sticky, 5 to 8 minutes. Knead in the raisins, golden raisins, mixed peel, and finely chopped almonds. Cut the dough into 3 equal pieces. Form each piece into a ball, then roll each one into a 24-inch length. Lay the 3 lengths of dough, side by side, on a lightly oiled baking sheet. Start braiding the lengths of dough loosely from the center to the ends. Loop the braided dough into a ring, join the ends, and pinch together. Cover the braid and let rise in a warm place for 1 hour. 5. Preheat the oven to 375°F. 6. Lightly beat the egg white and brush the ring with it. Sprinkle with the chopped blanched almonds and sugar. Bake until the top is golden brown and the bread sounds hollow, about 25 minutes. Check the bread at 20 minutes and cover with foil if it starts to overbrown. Transfer to a rack to cool slightly. Decorate with small white candles and holders, holly leaves, and berries. Serve warm with softened butter. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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