Ingredients
- 1 package active dry yeast
- 1/4 cup warm water (105 to 115 degrees)
- 1/2 cup butter, at room temperature
- 1/2 cup sugar
- 3 eggs
- 1/4 teaspoon salt
- 1/2 cup milk, scalded and cooled to lukewarm
- 1/4 teaspoon powdered saffron
- 3 cups all-purpose flour
- 3/4 cup golden raisins
- powdered sugar
Preparation
Step 1
In a small bowl, dissolve the yeast in the 1/4 cup warm water. In a large bowl, cream the butter and sugar and add the eggs and salt; beat until smooth. Stir in the milk, saffron and the yeast mixture. Gradually beat in the flour. When all the flour has been added, beat with an electric mixer at medium speed for 5 minutes, scraping down the bottom and sides of the bowl as necessary. Mix in the raisins. Cover and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
Meanwhile, generously butter a 10-cup Bundt pan. Dust llightly with flour. Stir down the dough and pour into the prepared pan. Cover and let rise in warm place until the dough almost reaches the top of the pan, about 1 hour.
Preheat the oven to 350 degrees. Bake 40 to 45 minutes or until the loaf is well-browned and sounds hollow when tapped. let cool in the pan for 15 minutes; invert onto a rack to cool. Dust with powdered sugar.
*If you prefer, you may substitute 1 teaspoon lemon zest and 1/2 teaspoon ground nutmeg for the saffron; flavor and color will be different but pleasant.