Saffron dessert

18915 SAFFRON SWEET BREAD INGREDIENTS for 4 PEOPLE For the saffron bread: 100 g butter more that to grease the mold, 25 cl of milk, saffron, salt g, 35 g of fresh yeast, 2 tablespoons granulated sugar, 2, 5 g of cardamom seeds, an egg, 450 g flour plus one for the mold, an egg yolk, 2 tablespoons sugar, peeled.

For the mulled wine: 40 g of white raisins, 30 g almonds fillet, a litre of red wine, 10 cl vodka, 2 tablespoons sugar, cinnamon sticks, 2 5 cm of ginger, candied orange peel 8, 6 cloves.

Melt the butter and warm up the milk.

Dissolve saffron in 2 tablespoons of lukewarm milk; in a bowl, mix the melted butter, the rest of the milk and a pinch of salt.

Pour the yeast in a bowl with sugar, cardamom, the compound butter-milk, beaten egg, saffron milk and stir thoroughly.

Add flour, stirring with a wooden spoon, then knead into a smooth and homogeneous mass.

Formed into a ball, cover it with a towel and let rise for 10 minutes away by the currents of air.

Preheat oven to 200° and grease and flour a baking Tin.

Roll out the dough and divide into small balls that you into the mold, one alongside the other.

Cover and let rise again: should double in volume.

Meanwhile, brush with the beaten egg yolk and sprinkle with Pearl sugar.

Cook in hot oven for 20 minutes until golden brown.

Meanwhile the hot wine prepared: in glass cups, raisins and almonds.

Bring to a boil the wine, vodka, sugar, cinnamon, grated ginger, orange zest and cloves; stir carefully.

Pass the mixture through a colander, directly on the glass cups and serve hot with the saffron bread.