SAFFRON SHORTBREAD
A quick brush of saffron water and a sprinkle of sugar before baking give this buttery shortbread its crackled top and delicate floral flavor. Paired with a saffron-infused latte, it's a satisfying snack on a chilly fall afternoon.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Place saffron in a small bowl; add hot water and let stand 20 minutes. Brush an 8-inch round cake pan with butter. In a bowl, beat butter with confectioners' sugar on medium speed until light and fluffy, about 2 minutes. Add 1/2 teaspoon saffron water and vanilla; beat until combined, scraping down sides as needed. Add flour and salt; beat until just combined.
- Pat dough evenly into prepared pan; refrigerate until firm, about 20 minutes. Crimp edges with a fork. Cut into 8 wedges with a sharp knife, and dock all over with a skewer or fork. Brush remaining saffron water over top; sprinkle with granulated sugar. Bake until firm and golden around edges, 30 to 35 minutes. Let cool slightly in pan on a wire rack, then turn out of pan, re-slice wedges with a serrated knife, and let cool completely. Shortbread can be stored in an airtight container at room temperature up to 1 week.
SWEDISH SAFFRON BUNS
These traditional Swedish-style saffron buns are frequently baked around Christmas time. They are a very tasty and lovely tradition!
Provided by CAMILLAAA
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 35
Number Of Ingredients 10
Steps:
- Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
- Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
- Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
- Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 29.1 g, Cholesterol 15.5 mg, Fat 4 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 67.9 mg, Sugar 7.5 g
MAPLE-CARDAMOM SAFFRON STICKY BUNS
I love to sprinkle nigella seeds over the tops of these fragrant buns - they look great and the savory nigella contrasts well with the sweet dough. (Sesame seeds would work, too.) Clotted cream is the perfect accompaniment, but if you can't find it, crème fraîche or mascarpone would also be lovely - whether at breakfast or teatime.
Provided by Yotam Ottolenghi
Categories breakfast, brunch, breads, pastries
Time 1h30m
Yield 8 buns
Number Of Ingredients 15
Steps:
- In a small pot, combine milk, butter, sugar and 1/3 cup/60 milliliters water over medium heat and heat about 1 minute, until butter has melted and the mixture is just lukewarm. (Too much heat will kill the yeast when it's added.)
- Transfer to a bowl, add saffron and yeast, whisk to combine and then set aside until the mixture is yellow and lightly frothy, 15 to 30 minutes.
- In a stand mixer fitted with a dough hook, combine both flours, the salt and the milk mixture. Knead for 3 minutes, starting on the lowest speed and gradually increasing to medium, pausing every now and then to scrape down the sides and incorporate any dry bits on the bottom of the bowl. (If there is flour that refuses to be incorporated, add a teaspoon or two of water.)
- Transfer dough to a lightly floured work surface. Knead by hand for 5 minutes, until smooth and elastic. Cover dough with a damp cloth and let rest for 10 minutes.
- Grease a 9-inch/24-centimeter cake pan and line it with parchment paper. Divide the dough into 8 equal pieces and roll each into a smooth ball. Place 1 dough ball in the center of the cake pan and then arrange the rest in a circle around it, leaving a 1/2-inch/1-centimeter gap on all sides of each ball. Cover with a slightly damp cloth and leave to rise in a warm place for about 1 1/2 hours, until doubled in size. The buns will press against one other and against the sides of the pan.
- Toward the end of the rising, heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Bake the risen buns for 20 to 25 minutes, until golden-brown and a skewer inserted in the middle comes out clean.
- While the buns bake, make the syrup: Use the flat side of a heavy knife to crush the cardamom and discard the papery outer pods, reserving the seeds. Use the knife or a mortar and pestle to lightly crush the seeds. Slit the vanilla bean lengthwise and use the tip of a small knife to scrape out the seeds from both sides. In a small pot, combine maple syrup, butter, cardamom and vanilla seeds over medium heat and cook 5 minutes, whisking occasionally, until the butter has melted and the syrup has thickened. Reduce the heat if necessary to prevent scorching. Set aside and keep warm.
- As soon as the buns are baked, use a pastry brush to coat them evenly with syrup, then immediately sprinkle with the sea salt and seeds (if using). Let cool 10 minutes before transferring to a serving plate. To eat, slice the bun across the middle, and spread generously with clotted cream.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 243 milligrams, Sugar 26 grams, TransFat 0 grams
SAFFRON BREAD
This is one of those recipes you will either love or hate. We make this bread every year at Christmas time, and it never lasts very long!! We love it warm with butter or peanut butter. This recipe makes a lot of bread, and I am not sure what would happen if you tried to halve the recipe.
Provided by starryangel777
Categories Yeast Breads
Time 8h
Yield 6 loaves
Number Of Ingredients 14
Steps:
- Steep the saffron in the hot water overnight. Make sure you use a container that is covered to keep the heat inside. This step is crucial to getting the taste and flavor you want in the bread.
- The next morning, Sift the flour into a very large bowl add the sugar then cut in the butter and crisco using a pastry cutter.
- Add the currants, raisins, orange peel, lemon rind, nutmeg, salt and saffron water.
- Mix together, then sprinkle the yeast on the top of the mixture and add the lukewarm water.
- Knead the bread mixture until everything is combined. The bread should be a light orange/dark yellow in color.
- Then place the bread in a warm location, covered. And allow to rise until doubled in size.
- Once doubled, knead the bread again, and allow to rise until doubled one more time.
- Cut the dough into 6 loaves.
- Knead each dough ball and then place the loaves into greased loaf pans.
- Cover the pans and allow to rise until about level with the top of the pans.
- Bake the loaves at 350 degrees for 1 hour.
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