- big pinch of saffron
- 2 tabs milk
- 2 tabs single cream
- 25g fresh yeast
- 75g cold salted butter
- 350g plain flour
- a goof pinch of salt
- 300g currants
- 25g chopped peel
soffron cake
peter Jackson
11th November 2011
soffron cake
soak saffron in a 1tab of warm water for 10mins.
Make ferment- warm milk and cream to 36degrees....
Ingredients
Method
soak saffron in a 1tab of warm water for 10mins.
Make ferment- warm milk and cream to 36degrees. Whisk in yeast and 1 tbsp flour, leave 10mins. Add saffron water
Knead butter into rest of the flour until soft and pliable.
Add currants and mix peel, leave to proof for 50mins.
Turn out and knead until smooth.
Leave to proof for a further 20mins.
Divide dough in 2 and knead again and place in tins, leave for 10 mins again.
Bake at 200oc for 40-50mins.
Remove from the oven and leave to cool.
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