Saffron Plait

  • Total Time

    1h 7m
    • Prep Time

      25m
    • Bake Time

      42m
  • Serves

    1
  • Skill Level

    Intermediate
  • Dietary Needs

0 Reviews

No ratings yet

Save

Share

Print

Print

This lovely sweet bread is delicious served for breakfast.

Method

  1. Heat the milk, saffron and cream to simmering point and then remove from the heat and infuse for 15 minutes

    • 300ml Milk (Whole)
    • ½ tsp Saffron
    • 2 tbsp Clotted Cream
  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.

    • 500g Strong White Bread Flour (we like Allinson)
    • 1 tsp Salt
    • 100g Butter (Unsalted, Cut into Cubes)
  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.

    • 50g Unrefined Golden Caster Sugar (we like Billington's)
    • 2 tsp Easy Bake Yeast (we like Allinson)
  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.

    • 100g Sultanas
    • 50g Mixed Peel (Chopped)
  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.

  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.

  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.

    Top Tip: How to Plait a Loaf
  8. Place on a lined baking tray and cover the dough with a tea towel and leave to prove for another 30 - 45 minutes.

  9. Heat the oven to 180°C (fan 160°C, gas mark 4) and bake in the oven for 40 minutes or until sounds hollow when tapped on the bottom.

  10. Cool on a wire rack before serving sliced with butter or clotted cream

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close