Saffron plait

  • Total Time

    1h 7m
    • Prep Time

    • Bake Time

  • Serves

  • Skill Level

  • Dietary Needs

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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

  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.

  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.

  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.

  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 180C (fan 160C, gas 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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  • Total

    2h 50m
  • Serves

  • Skill

  • Diet



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