English saffron bread


  • 1 1/2 cups milk
  • 1 cup butter
  • 1 cup white sugar
  • 2tsp saffron
  • 1/2 cup hot water
  • 2 packets dry yeast
  • 2 eggs
  • 2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 tsp cinnamon
  • 2 tbs grated lemon zest
  • 6 cups plain flour


  1. Heat milk in a small saucepan until it bubbles. Remove from heat and add bugger, sugar and stir until melted and allow to cool. Soak saffron in hot water, drain and reserve liquid.
  2. Combine milk, saffron water and eggs in a bowl. Add yeast and stir to dissolve. Add salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour. Mix well. Add remaining flour, 1/2 cup at a time. When dough has pulled together, turn onto a floured surface and need until smooth.
  3. Cover dough in oil and place in a clean bowl. Allow to rest until doubled in size.
  4. Punch down dough and divide dough into 3 pieces. Form the pieces into ropes and braid together. Cover with a damp cloth and allow to rise again.
  5. Bake in a preheated oven at 180 degrees for 50-60 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.