Around Christmas time every year, my dad gets a panettone cake from his work. That is one of the few things I have ever eaten that contains candied orange peel.
Fascinated by the fact that orange, lemon and other citrus peel can be candied, and thus eaten, I found a recipe online and attempted to make them. According to Google, candied citrus peels are thought to have originated in China or Mesopotamia, although they were perfected and popularized by the Arabs in the Middle Ages.
I have tried making candied citrus peel twice now, and although it takes a long time, the candied peel has always worked out for me. The most recent time I made these, I discovered a trick that made coating the peels in sugar much easier and cleaner.
Place some sugar in a shallow bowl, drop some hot, wet peels in, but instead of shaking to coat, use chopsticks to stir and toss to coat. This works great as it not only helps to ensure that the peels are fully coated with sugar but also keeps your hands clean. You could also use a fork or something similar.
Candied citrus peels can be enjoyed plain as a treat, or can be added to many baked goods for a fresh citrusy taste. After the initial drying time, they can be stored in an airtight container at room temperature for up to a month, or in the fridge or freezer for several months.
For Christmas this year, I was doing a little experimenting with a basic challah dough. I decided to make a sort of bread-fruitcake. So, I cut up some candied cherries, homemade candied orange and lemon peels, and pistachios. After tossing in a little flour to get rid of some of the stickiness of the candied cherries, I added them to the rolled out dough. Then I gently folded and kneaded the dough and formed it into a ball. Then, I let it rise and baked it.
My first attempt did not bake completely as I had forgotten to score the dough. This is vital when making bread dough not in a bread pan to allow the steam a controlled area to escape. Make sure to use a sharp, serrated knife to quickly cut about 1/2 to 1 inch deep into the dough. I cut a cross shape into mine, but parallel lines or anything else with probably work just fine.
The next time I made it, I made sure to score the top. This time, it baked perfectly.
This is a delicious bread. The candied fruit adds a light, sweet touch without being overpowering. If you are looking for a slightly sweet addition to breakfast, or any meal, this is perfect. Although fine on its own, or with butter and jam, a simple glaze would dress it up a little.
Francesca Ullmer, the second child of a large homeschooled family, is from the Krakow area. She enjoys baking, reading, knitting, raising goats, and entering numerous items in the Oconto County Fair.
CANDIED CITRUS PEEL
4 oranges
2 lemons
2 cups sugar
1 cup water
Wash the fruit thoroughly. Slice both ends off of the citrus fruit. Cut the peel on each fruit into four or more vertical segments, depending on the size of the fruit. Peel off each segment of rind. Remove a little of the white pith, if desired. Slice the peels into 1/4-inch wide strips. Bring a pot of water to a boil. Add peels and boil for 15 minutes. Drain the peels into a colander, rinse and drain again. In a fresh pot of water, repeat this process two or more times to reduce the bitterness of the peels. Rinse the pot and add the 1 cup of water and the sugar. Boil for a few minutes until the sugar is dissolved. Add the citrus peels, reduce heat to low and simmer for 45-60 minutes, stirring occasionally, until the peels become translucent and the syrup thickens slightly. Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in a bowl of sugar or a Ziploc bag with sugar in it and toss or shake to coat. Spread the candied citrus peels out on a wire rack to cool and dry completely, 1-2 days.
CHRISTMAS BREAD
1 pound challah
16-20 candied green and red cherries, chopped
2 tbsp. chopped nuts, such as pistachios
3 tbsp. candied citrus peel, chopped
Line a baking sheet with parchment paper. Roll out the dough to a thickness of 1/2 to 1 inch. Toss other ingredients in a little flour until the chopped cherries are no longer sticky. Spread on bread dough. Carefully fold and knead gently to distribute fruit and nuts throughout. Shape into a ball. Place on prepared pan. Cover and let rise for about an hour. Preheat the oven to 350 degrees. Score the top of the dough, using a sharp, serrated knife. Brush the surface of the loaf with egg wash (1 egg beaten with 1 tbsp. water) or milk. Bake for 20-30 minutes or until golden brown. Let cool completely on a wire rack.
