How To make Lemon Saffron Bread

I made Mrs Crocombe's Saffron Buns from The Victorian Way

Hi! This is so poorly edited but I am truly obsessed with The Victorian Way's recipes and I thought I'd try one out myself. Here is how they turned out!

Original video from The Victorian Way:


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I don't own any rights to this recipe or The Victorian Way Channel's contents in any way pls don't sue me lol

Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo

It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!

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Hot Cross Saffron Buns - Happy Easter!

Hot Cross Buns are a traditional Easter treat here in the UK. Today, I'm making them in a way that also incorporates some elements of a Cornish Saffron bun.

For more information about what a Hot Cross Bun actually is, start here:


Recipe notes: (for a simpler and more traditional version of this recipe, go here: )

Ingredients:
For the dough:
450g plain flour
7g (about 1 teaspoon) sachet of fast action bread yeast
50g soft brown sugar (you can use white sugar if you can't find brown)
150g dried fruit (raisins, sultanas, currants, candied citrus peel - omit the peel if you don't like it - just use more raisins or some other dried fruit)
2 tablespoons clotted cream (use creme fraiche, or high fat cream cheese or anything rich and creamy)
1 teaspoon ground mixed spice (nutmeg, cinnamon, cloves, ginger)
1 egg
50g butter, melted
250ml whole milk
Saffron (a generous pinch)

For the crosses
Lemon zest, finely chopped
100g plain flour
water

For the glaze
Lemon juice
about 5 heaped teaspoons of white sugar

Infuse the saffron in the milk, warming it in a pan. Leave to cool to body temperature
Mix all of the other dough ingredients in a bowl, add the saffron infused milk; mix thoroughly, then cover and leave for half an hour
Turn out the dough and knead it for a minute or two, then return it to the bowl, cover and leave until it has doubled in size
Knead the dough again to knock out some of the air, then divide it into 12 pieces.
Form each piece into a ball and place them on an oiled tray - leave a little space between them
Cover with oiled plastic film and leave until they have doubled in size and are touching each other. Preheat the oven to 200C
For the crosses, mix the lemon zest and flour in a bowl, and add just enough water to form a very thick batter - put this in a plastic bag, cut a tiny piece off the corner of the bag and pipe lines of this batter across the buns all at once - forming crosses on each one. Do this immediately before placing in the oven.
leave to bake for 20 minutes.
Mix the lemon juice and sugar, stir until it's all dissolved. Brush this over the buns as soon as they come out of the oven - while they are still piping hot.

How to make Saffron Bread Recipe

How to make Saffron Bread Recipe

Prep Time : 41-50 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Medium


Ingredients for Saffron Bread

1 saffron strands a few
2 Fresh yeast (10 grams) 2 teaspoons
3 Castor sugar (caster sugar) (10 grams) 2 teaspoons
4 Refined flour (maida) 2 cups + for dusting
5 Salt 1/2 teaspoon
6 Milk powder 2 teaspoons
7 Hot Milk 2 tablespoons
8 Butter 2 tablespo teaspoons
9 Coriander seeds 1 teaspoon
10 Cumin seeds 1 teaspoon
11 Red chilli flakes 1 teaspoon
12 Milk wash as required


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How to make Saffron Loaf

THIS WEEKS RECIPE: How to make Saffron Loaf



Ingredients
Loafs: 2

2oz. Fresh Yeast (50g)
2.5 Cups Milk (6dl)
1g Saffron
2 Teaspoon Salt
3 Tablespoons Vegetable Oil
6.4 cups Flour (15dl)


Directions
Oven Temperature: 475ºF + 400 ºF (250ºC + 200 ºC)
Time: 40min
1. Crumble the yeast into a big non metal bowl then add lukewarm milk
2. Stir until the yeast dissolves then add the Saffron and stir around
3. Add salt, vegetable oil and half of the flour and start to knead the dough
4. Add the rest of the flour and knead the dough for a few minutes
5. Cover the dough under a blanket to rise for 45min
6. Knead the dough on a lightly floured table and then split the dough into two parts
7. Make two loafs out of the dough and set them on a baking tray and cover with a blanket for another 20min
8. Take a sharp knife and make a few shallow slices into the loafs before baking them in the oven
9. Bake them in 475ºF (250ºC) for 5min at the bottom of the oven then lower the temperature to 400ºF (200ºC) for 35min
10. Done! Enjoy

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BEST LOAF CAKE | Saffron and Fennel cake with Lemon drizzle on top | Food with Chetna

This is a super simple, absolutely delicious loaf cake that tastes amazing! subtle flavour of the saffron marries so well with the fennel in this stunning cake.

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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.

Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
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Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.

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