Home » writers » Dan Lepard » Sweet saffron bread (Sat 17.04)

Sweet saffron bread (Sat 17.04)

Sweet saffron bread after a recipe from Dan Lepard. Doubled the ingredients.


  • 200 g milk
  • 200g white bread flour
  • 20 g fresh yeast
  • 12 saffron threads
  • some boiling water
  • 500 white bread flour
  • 40 g sugar (double would have been 50)
  • teaspoon salt
  • 50 g butter
  • 300 g milk (needed less)
  • 200 g currants (left them out)
  • egg, milk for glazing

1. Start by making a sponge of the first flour, milk and yeast. Just mix the three.

Leave to rise for 1 hour.

2. Pour a tablespoon of boiling water on the saffron strands and leave to infuse for about 10 minutes.

3. Mix the flour, sugar and salt in a bowl. Rub in the butter.
Add the sponge,

the saffron and most of the milk.

Mix to a soft sticky dough, if still too dry add some milk.

Leave the dough to rest for 10 minutes before kneading.

4. Run 1 teaspoon of oil on work surface and hands. Turn out the dough and knead for some strokes or +-20 secs. Form the  dough in a bowl, leave on the work surface covered with the bowl.

Leave to rest for 10 minutes.

5. Repeat previous step.

Leave to rise now for 1 hour in a warm place.

6. Turn out the dough on a floured work surface;

and form in a long roll (baton).

Leave the dough to relax for 10 minutes.

7. Roll out the dough using floured hands to a string about 50 cm long.
Form into a S shape and put on a greased baking tin.

Leave to rise for 1 hour.

8. Glaze with the egg milk mixture and bake in a preheated oven at 210 c for about 30 minutes.
Leave to cool on a wire rack.

Bit dark, could have lowered the oven temp after 20 min to 190C or left out the glazing.


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