Ingredients
24
24 servings
- •½ cup boiling water
- •½ teaspoon saffron
- •1 pinch salt
- •1 (2 ounce) package cake yeast
- •¼ cup warm water
- •1 pinch white sugar
- •1 cup white sugar
- •1 ½ teaspoons salt
- •¼ teaspoon ground nutmeg
- •2 cups milk
- •¾ 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
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 307
- Carbohydrate: 52g
- Fat: 8g
- Fiber: 2g
- Protein: 7g
- Sugar: 18g
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