Pan to vin cotto on a bed of hot cream with saffron

For 5 people

1 kg of flour
2.1 liters of mulled wine
400 g of sugar
300 g of walnuts
300g raisins
4 eggs
1/2 liter of whole milk
200 g of soft lard
20 g of seeds of anise stars
2 packets of yeast
2 packets of vanilla

For the hot cream with saffron:
3 egg yolks
4 tablespoons sugar
3 tablespoons flour
1/2 liter of whole milk
Zafferano Collina d’Oro (4 threads)

Pour all the ingredients in a bowl and with the help of a wooden spoon, mix them. Then gradually incorporate milk, which you will add up to get the density you want.
Once you have achieved a homogeneous mixture, pour it into the molds or in paper cups and bake in preheated oven at 180 ° C for 50 minutes. When the panettoni will be well cooled, with the help of a brush dipped in the must, brush the surface of the panettone and decorate.
Prepare the cream in a saucepan by mounting the egg yolks and sugar with an electric mixer until they become clear. Add the flour, stir, then add milk and saffron. Place the saucepan over medium heat and cook it for 10 minutes, stir constantly with a wooden spoon, until the cream thickens.

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