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milk saffron threads full-fat butter olive oil egg yolk flour ground allspice ground white pepper salt baking powder active dry yeast
Viewed: 10 - Published at: 4 months agoIngredients
- 2 cups milk
- 1 1/2 teaspoons saffron threads
- 1 1/2 cups full-fat cottage or farmer cheese, crumbled
- 1/2 cup (1 stick) butter or margarine
- 1/2 cup olive oil
- 1 egg yolk
- 8-9 cups all-purpose flour
- 1 teaspoon ground allspice
- 1 teaspoon ground white pepper
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 2 packages (2 tablespoons) active dry yeast, dissolved in 1/2 cup warm milk
Method
- In a saucepan, warm the milk with the saffron.
- Simmer until the milk takes on the vivid yellow of the saffron.
- In a mixer bowl, beat the cheese with the butter or margarine, olive oil, and egg yolk.
- Measure the saffron milk (it should be 1 1/2 cups) and add it to the bowl and beat well, also adding 1 to 2 cups of flour.
- In a large bowl, mix 6 cups of flour with the allspice, pepper, salt, and baking powder.
- Make a well in the center and pour in the yeast and saffron mixtures.
- Start drawing flour to the center and then knead to obtain a smooth dough.
- If dough is too sticky, add a little more flour; if too tough, sprinkle with a little water or milk.
- Let dough rest for 1 hour.
- Preheat oven to 400F.
- Take pieces of the dough and roll to make 1/2-inch-thick cords.
- Cut 8-inch-long pieces of the cord and stick the 2 ends of each piece together, forming small (about 2 1/2 inches in diameter) crowns.
- Place in oiled pans, leaving room to expand on all sides.
- Place in the oven and bake for about 25 minutes.
- Remove from the oven and let cool, then arrange on the oven racks.
- Adjust the oven to 175F and bake again for 4 to 5 hours, or until completely dry.
- Remove from the oven and let cool completely.
- Place in airtight jars or tins.
- They keep well for a very long time.
