Saffron Plait

  • Total Time

    1h 7m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

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This lovely sweet bread is delicious served for breakfast.


  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

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