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What the Heck Is a Satsuma?

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What the Heck Is a Satsuma?

Satsuma Sticky Bread
Bread Ingredients:
1 stick unsalted butter, room temperature
1/2 cup sugar
2 large eggs
1 tablespoon satsuma zest
1 cup plus 2 tablespoons self-rising flour
4 tablespoons milk
Pinch of salt

Glaze Ingredients:
4 tablespoons satsuma juice
1/2 cup confectioners sugar

Preheat oven to 350° F and prepare a standard loaf pan with non-stick cooking spray. Place all the bread ingredients in a food processor and blend about 2 minutes, until the ingredients are smooth. Pour the batter into the prepared pan and bake about 15-20 minutes, until the top is golden and a toothpick inserted into the center comes out clean.

While the bread is baking, whisk together the satsuma juice and confectioner’s sugar until smooth. When the loaf is done, run a knife around the edges to loosen it from the pan. Pierce the top of the loaf several times with a skewer and slowly drizzle the glaze over the loaf. Once the glaze is absorbed, remove the loaf from the pan and place it on a cooling rack.

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4 comments

1 Jaime McLeod { 02.12.13 at 9:32 am }

Hi Buck,
This photo is of two satsumas according to the photographer, who labeled it as such. I couldn’t say what the variety is. We purchase all of our images from a stock photography service.

2 Buck Buchanan { 02.11.13 at 5:42 pm }

Every satsuma that I’ve eaten has had a shape that is more like a tomato than a navel orange as depicted in the photo. Is the photo actually two satsumas and if so, what is the variety?

3 Lisa Turner { 02.06.13 at 9:15 pm }

I have grown up with satsumas all my life in Louisiana and was so glad to find them in Florida when I moved here. The recipes are great. Thank you

4 Deborah Tukua { 02.06.13 at 12:47 pm }

Growing up in north Florida, we picked juicy Satsuma tangerines from our yard trees. Informative article, can’t wait to try these recipes Jaime, sounds delicious!
Deborah Tukua, author of Citrus Morning, Noon & Night: A Citrus Cookbook.

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