Saffron plait - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Medium
Ingredients
- 300 ml Milk (whole)
- ½ tsp Saffron
- 2 tbsp Clotted cream
- 500 g Strong white bread flour
- 1 tsp Salt
- 100 g Butter (unsalted) cut into cubes
- 50 g Unrefined golden caster sugar
- 2 tsp Easy bake yeast
- 100 g Sultanas
- 50 g Mixed peel chopped
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1
Heat the milk, saffron and cream to simmering point and then remove from the heat and infuse for 15 minutes
For this step you'll need:
- 300ml Milk (whole)
- ½tsp Saffron
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2
Sift the flour and salt into a bowl. Rub the butter into the flour mixture until it resembles breadcrumbs, this can be done in a food processor.
For this step you'll need:
- 500g Strong white bread flour
- 1tsp Salt
- 100g Butter (unsalted) cut into cubes
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3
Stir in the caster sugar and yeast and gradually stir the saffron milk into the flour mixture using a butter knife until a soft dough is formed. Add only enough liquid, you may not need it all.
For this step you'll need:
- 50g Unrefined golden caster sugar
- 2tsp Easy bake yeast
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4
Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky. Add the fruit and mixed peel to the dough about 1 minute from the end of the kneading.
For this step you'll need:
- 100g Sultanas
- 50g Mixed peel chopped
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5
Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.
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6
Tip the dough out onto a floured surface and divide equally into three pieces. To get three even pieces, weigh the whole dough then divide the weight by three.
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7
Roll each piece into a 30cm long sausage shape. Plait the three dough sausage shapes together, tucking each end under to form a large plaited loaf shape.
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8
Place on a lined baking tray and cover the dough with a tea towel and leave to prove for another 30 – 45 minutes.
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9
Heat the oven to 180C (fan 160C, gas 4) and bake in the oven for 40 minutes or until sounds hollow when tapped on the bottom.
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10
Cool on a wire rack before serving sliced with butter or clotted cream