Saffron Bun

Name: Saffron Bun
Ingredients: 1 (1/4 ounce) package yeast; 12 cup sugar, plus; 1 teaspoon sugar; 1 12 cups half-and-half, scalded and cooled to warm; 5 12 cups flour; 1 large egg, beaten; 2 large egg yolks, beaten; 1 large egg yolk, beaten with; 1 teaspoon milk; 4 tablespoons unsalted butter, melted and cooled slightly; 34 teaspoon saffron thread (crushed and diluted in 2 T warm milk); 1 teaspoon vanilla; 1 teaspoon rum extract; 34 cup raisins; 12 cup candied fruit (or mixed dried fruit); 12 cup sliced almonds; confectioners' sugar

17 ingredients

1 steps

Ingredients

1 (1/4 ounce) package yeast
12 cup sugar, plus
1 teaspoon sugar
1 12 cups half-and-half, scalded and cooled to warm
5 12 cups flour
1 large egg, beaten
2 large egg yolks, beaten
1 large egg yolk, beaten with
1 teaspoon milk
4 tablespoons unsalted butter, melted and cooled slightly
34 teaspoon saffron thread (crushed and diluted in 2 T warm milk)
1 teaspoon vanilla
1 teaspoon rum extract
34 cup raisins
12 cup candied fruit (or mixed dried fruit)
12 cup sliced almonds
confectioners' sugar

Directions

1

["In a large bowl, combine the yeast, the 1 t sugar and the half and half.", "Let stand till foamy, about 5 minutes.", "gradually add half the flour to the yeast mixture, beating till smooth.", "place this sponge in a warm draft free place and let stand till bubbly and doubled in bulk, about 1 hour.", "in a second large bowl, beat the egg and egg yolks, 1/2 cup sugar, butter, saffron mixture and the vanilla and rum extracts with an electric beater till smooth.", "stir in the raisins and candied fruit into the sponge and then add the egg mixture.", "add the remaining flour, 1/2 cup at a time, mixing well after each addition, till you have a sticky dough.", "transfer the dough to a floured surface, sprinkle with additional flour and knead till you have a smooth, elastic dough, 5-8 minutes, adding more flour if necessary.", "place the dough in a large buttered bowl, turning it to coat with the butter.", "cover and set in a warm place till doubled in bulk, about 1 1/12 hours.", "on a large floured surface, roll the dough into a long cylinder about 3 inches thick and 36 inches long.", "place on a large buttered baking sheet and turn the ends in toward the center to form a large \"pretzel.\""""