Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 141

Recipes for saffron doughs vary in the combinations of spices and dried fruit used. The results are generally light and bread-like. The saffron is mixed into water, which is whisked with a little flour, sugar, whey powder, yeast and eggs. The mixture is allowed to work for 30 minutes. After mixing and bulk fermentation, the dough is scaled off and shaped into buns or loaves. Saffron bread (a variant name for saffron cake) is baked at 175°C: 12 minutes for buns, 30 minutes for cakes.