How To make Lemon Saffron Bread
1 1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 pn Powdered saffron
1/4 c Hot water
1 tb Lemon peel; grate
1/4 c Lemon juice
1/4 c Shortening
1/2 c Sugar
1 Egg
Mix flour, baking powder, baking soda, and salt. Dissolve saffron in hot water; blend with lemon peel and juice. Cream shortening; add sugar gradually, beating until thoroughly blended. Add egg and beat until light and fluffy Add dry ingredients and liquids alternately, mixing just until blended after each addition. Turn into well greased and floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or coffee can with 6 layers of paper toweling. Set in crock pot. Cover and
cook on high 2 - 3 hours. Remove; let cool 10 minutes then remove from pan. From "Culinary Arts Institute Crockery Cooking" -----
How To make Lemon Saffron Bread's Videos
The Rice & Bread Series (Chokha Nay Rotiyoun) l Tari | Sweet Saffron Rice l केसर के मीठे चावल
Tari (Sweet Saffron Rice)
Tari or Sweet Saffron Rice is one of the main traditional festive dishes served for Lunch and is usually prepared on festivals like Cheti Chand (New Year), Diyari (Diwali), Holi (Festival of Colors), Janmashtami (Birth of Krishna) & on Chand (Full moon day); It is also prepared on special occasions like birthdays.
Tari is usually eaten with Tee Dali Poath (Lentil Curry)
For the detailed recipe click on the following link
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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.
st.Lucia Saffron Buns Swedish Lusskatter Rolls
| How To Make Saint Lucy's Day Saffron Buns With Magnus Nilsson
How to Make Lussekatter I Amazing Swedish Saffron Buns
Recipe
13gr dry yeast
380gr fresh milk
180gr fresh cream
200gr sugar
1 egg
pinch vanilla
3gr salt
150gr butter
840gr flour
bake 210 for 10 minute
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Saffron Poached Pears | Restaurant Style Dessert Recipe
Saffron Poached Pears by Chef Vineet Bhatia
Ingredients
Saffron Pear
2 pears, peeled to hold shape and cored
A small handful of mint leaves
Large pinch of saffron
8 teaspoon sugar
Place the pears in the water along with the other ingredients.
Bring the water to a boil, reduce the heat and gently simmer till the pears soften.
The best way to check is by inserting a knife if it inserts easily means the pears are done
Remove the saffron poached pears from the water & let them cool
Reduce the saffron water until it turns into a syrup. Gently glaze the pears with the saffron syrup.
Slice 1 pear into half.
Lemon Yogurt
50g thick yoghurt
20g icing sugar
1 tablespoon lemon rind
1 teaspoon lemon juice
Whisk the yoghurt & icing together till smooth
Add grated lemon rind, lemon juice and mix well.
Crushed Digestive biscuits to garnish
Mint leaves to garnish
Pumpkin seeds to garnish
Spoon the lemon yoghurt and spread on a plate.
Sprinkle crushed digestive biscuits and pumpkin seeds on the yoghurt.
Place the halved pear on the biscuit, drizzle the saffron syrup around the pear and garnish with mint leaves.
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How To Make Lemon Saffron Bread Recipes
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saffron bread | Homebaked Saffron bread
Saffron bread | Homebaked Saffron bread
The recipe of saffron flavoured homebaked bread.
Ingredients
1. Milk - 1 cup
2 . Saffron - a good pinch
3. Sugar - 3 tablespoon
4. All-purpose flour ( Maida) - 2 Cup
5. Lemon zest
6. Unsalted butter - 1 tablespoon
7. Vegetable oil - 1 tablespoon
8 . Dry fruits - 1/4 cup
For milk wash
Milk - 1/4 cup
Egg ( beaten) - 2 tablespoon
Vanilla extract - 1/4 teaspoon
Preheat - 370F/190C. Bake for 30 minutes.
We can store this bread at room temperature for up to 3 days.
Enjoy!
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