Saint Austell Saffron Cake

Product :saffron
Category : fishes
Nº of Portions :6
Origin : England
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Make a ferment, by combining the yeast, 1 cup of the weighed flour, 1 cup of warm milk and 1 teaspoon of the sugar, whisk together, then leave it to develop for 30 minutes. Meanwhile, rub the lard into the remaining flour, add the salt, the remaining sugar and the fruit. When ready, add the yeast mixture, the rest of the warm milk and the saffron infusion. Knead well and leave to rise around 1 hour. Knead again then place the dough into greased baking tins and allow to prove for 30 minutes. Pre-heat oven to 190ºC (375ºF) and bake for 30 minutes, then reduce heat to 110ºC (225ºF) for a further 15 minutes. Allow to rest for 1 hour before slicing.
Advice :
100 saffron filaments infused in hot milk overnight
4 teaspoon dried yeast
1 Kg strong flour
600 ml warm milk
175g sugar
350 g lard
450 g currants
450 g mixed peel
1 teaspoon salt (optional)

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