Saffron Panettone With Crushed Sugar Topping Recipes

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SAFFRON PANETTONE WITH CRUSHED SUGAR TOPPING



Saffron Panettone with Crushed Sugar Topping image

Categories     Bread     Egg     Herb     Breakfast     Brunch     Bake     Raisin     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 13

1 cup whole milk
8 green cardamom pods
1/8 teaspoon crumbled saffron threads
2 envelopes active dry yeast
1 teaspoon plus 1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
4 large eggs
3/4 teaspoon salt
4 1/2 cups all purpose flour
1 cup diced candied orange peel*
1 cup golden raisins
1 egg white, beaten to blend
8 sugar cubes, coarsely crushed

Steps:

  • 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.
  • Strain milk mixture into bowl of stand mixer fitted with paddle attachment; discard solids in strainer. Sprinkle yeast and 1 teaspoon sugar over milk mixture. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes. Mix in remaining 1/2 cup sugar, butter, 4 eggs, and 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. 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. 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. Let dough rise in warm draft-free area until almost doubled, about 45 minutes.
  • Position rack in center of oven and preheat to 350°F. Brush top of dough with beaten egg white. Sprinkle with crushed 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.)
  • *Candied orange peel can be found at specialty foods stores or at chefshop.com.
  • Baker's wisdom:
  • Beating the dough until it forms stretchy strands traps air bubbles that expand with heatthus helping the dough rise.

PANETTONE FRENCH TOAST CASSEROLE



Panettone French Toast Casserole image

Got leftover panettone? Lucky you! The traditional Italian Christmas bread makes an excellent base for a breakfast casserole. All it needs is a soak in spiced custard and a turn in the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h40m

Number Of Ingredients 8

1 1/4 pounds panettone, halved horizontally, then cut into 3/4-inch thick slices
8 large eggs
2 cups whole milk
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Confectioners' sugar and maple syrup, for serving

Steps:

  • Arrange bread in overlapping layers in a 2 1/2-to 3-quart baking dish. In a large bowl, whisk together eggs, milk, vanilla, salt, cinnamon, and nutmeg until thoroughly combined. Pour egg mixture evenly over bread; press with palms to fully submerge. Cover and let stand at room temperature 1 hour.
  • Preheat oven to 350 degrees. Bake until puffed, golden brown on top, and set, 45 to 50 minutes (if browning too quickly, tent with foil). Let stand 10 minutes, then serve, dusted with confectioners' sugar and drizzled with maple syrup.

ORANGE AND SAFFRON PANETTONE



Orange and Saffron Panettone image

This golden Christmas bread is worthy of its costly ingredients. It's studded with candied orange and lemon peel and Cointreau-soaked golden raisins, topped with pearl sugar. Make the sponge and soak the raisins the night before mixing the dough; the final dough needs time to ferment, as well. It's rich and buttery like a brioche and needs time to firm up in the refrigerator. This makes a lovely weekend project!

Provided by FrancesC

Categories     Bread     Yeast Bread Recipes

Time P1DT5h20m

Yield 24

Number Of Ingredients 19

1 ½ cups unbleached all-purpose flour
⅛ teaspoon instant yeast
⅔ cup cool water
1 cup golden raisins
¼ cup Cointreau
¼ cup chopped candied orange peel
¼ cup chopped candied lemon peel
1 cup milk
¼ teaspoon saffron threads
2 eggs, room temperature
2 ⅓ cups bread flour
⅓ cup white sugar
2 ¼ teaspoons instant yeast
1 ½ teaspoons salt
½ cup unsalted butter, room temperature and cut into chunks
2 paper panettone forms
1 egg
1 tablespoon water
2 tablespoons pearl sugar

Steps:

  • Prepare the sponge the night before you mix the dough: Mix 1.5 cups all-purpose flour with 1/8 teaspoon yeast in a bowl. Add 2/3 cup cool water. Cover with plastic wrap and let sponge stand at room temperature 8 hours to overnight.
  • Toss raisins with Cointreau in a bowl. Mix orange and lemon peel in with raisins and add an extra tablespoon of Cointreau and let them soften, if they are on the hard side. Cover with plastic wrap and let stand 8 hours to overnight.
  • Pour milk into a saucepan and crumble in saffron threads; heat just to a simmer. Transfer to the bowl of a stand mixer, taking care to get all of the saffron bits into the bowl. Let cool to just barely warm (110 degrees F) or room temperature.
  • Transfer sponge to a mixing bowl, breaking up slightly with a spoon. Mix in eggs, stirring a few times by hand. Add 2 1/3 cups bread flour, sugar, 2 1/4 teaspoons yeast, and salt. Mix with the paddle attachment on low speed for about 5 minutes, stopping to scrape down sides of bowl occasionally; the dough will be very loose.
  • Switch to the dough hook attachment and increase speed to medium. Add butter, one piece at a time, mixing until each piece is fully incorporated. Increase to high speed for 1 minute if the mixer can handle it; the dough should be climbing the dough hook and starting to clear the sides of the bowl. Add soaked raisins, orange peel, and lemon peel. Mix on low speed for 2 minutes; the fruit may not be fully dispersed.
  • Transfer dough to a greased bowl. Flop the dough over itself a couple of times (it's a little too wet to fold), cover the bowl with plastic wrap, and let rise for 60 minutes.
  • Fold dough a few times to release gas and mix in fruit. Cover again with plastic wrap and refrigerate for 4 hours or overnight.
  • Turn the dough onto a floured work space. Divide in half and shape into 2 balls. Place each ball seam-side down in a 6" paper panettone form and set on a baking sheet. Beat egg with water, and brush egg wash onto each loaf. Cover panettone forms loosely with plastic wrap and let rise until doubled, about 90 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Brush loaves with egg wash again and sprinkle pearl sugar on top.
  • Place baking sheet in the hot oven, immediately reducing the temperature to 375 degrees F (190 degrees C). Bake for 20 minutes, then rotate the baking sheet and bake for an additional 10 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a tester inserted in the center of each loaf comes out clean, about 20 minutes more. Cool completely on a wire rack before slicing.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 29.8 g, Cholesterol 32.4 mg, Fat 5 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.8 g, Sodium 161.9 mg, Sugar 9.4 g

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