Total Preparing Time: 65 mins, Serve: 24
Nutritional Info: Calories: 307, Fat: 8g, Protein: 7g, Carbs: 52g
Cuisine: German
Ingredients
- ½ cup boiling water
- ½ teaspoon saffron thirds
- 1 oz yeast
- 4 tablespoon warm water
- 1 cup white sugar
- 1½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 cups milk
- ¾ cup softened shortening, not melted
- 1 tablespoon lemon extract
- 2 tablespoon lemon zest
- 2 eggs
- 1 cup dried currants
- 8 cups all-purpose flour
- 1 cup raisins
Method
Step 1
Boil 1 cup water with saffron, and pinch salt in the small pan (for 5-10 mins). In the small bowl, combine yeast, ¼ cup warm water, and a pinch of sugar. Mix 1 cup sugar, 1½ teaspoon salt, and nutmeg in the large mixing bowl.
Step 2
In the small saucepan, add milk, put it over medium heat, heat until it begins to bubble, nearly 5 minutes. Remove from heat and set aside for 5 minutes to cool. Mix saffron water, scalded milk, shortening, lemon extract, and lemon zest in the other large mixing bowl. Stir in eggs until well combined.
Step 3
Incorporate yeast and milk mixtures into sugar mixture; stir well. Add flour ½ cup at a time, mixing well after each addition. Incorporate raisins and currants. Thoroughly knead the dough, transfer to a greased bowl, and wrap in plastic wrap. Allow dough to double in size, about 1 to 2 hours.
Step 4
Set the oven range to 175oC to preheat. Grease the two 9×12-inch baking pans with cooking spray. Divide dough in half on a lightly floured surface. Distribute each half into 12 equal balls and place them in prepared baking pans. Allow dough to rise for another 30-55 mins. Bake for nearly 30 minutes until golden.
Last Step
Powder the ground sugar (if you like). Serve and enjoy.