Saffron Cakes Recipe
- a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
- 1 teaspoon granulated sugar
- 2 cups lukewarm water
- 3 tablespoons boiling water
- a slightly rounded 1/4 teaspoon saffron threads
- 5 1/2 cups bread flour
- 1 tablespoon nonfat powdered milk
- 4 tablespoons superfine sugar
- 1 1/2 teaspoons salt
- 1/2 stick (1/4 cup) cold unsalted butter, cut into pieces
- 1/2 cup chopped glacéed orange peel
- 1/2 cup golden raisins
- 1/2 cup dried currants
- available at specialty foods shops and some supermarkets
- In a small bowl combine yeast and granulated sugar and stir in 1 1/4 cups lukewarm water. Let mixture stand until foamy, about 10 minutes. In another small bowl combine boiling water and saffron.
- Into a bowl sift 1 1/2 cups flour and stir in yeast mixture and powdered milk, stirring to make a batter. Let batter rise, covered with plastic wrap, in a warm place 30 minutes.
- In bowl of a standing electric mixer stir together remaining 4 cups flour, superfine sugar, and salt and blend in butter until mixture resembles coarse meal. Add batter, saffron mixture, and remaining 3/4 cup lukewarm water and with paddle attachment beat on low speed until smooth, soft, and sticky. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 375°F. and butter eighteen 1/2-cup muffin tins.
- Punch down dough and beat with paddle attachment on low speed 5 minutes. Add orange peel, raisins, and currants and beat until combined well. With a 1/4-cup measure scoop dough into muffin tins and let rise, covered with buttered wax paper and kitchen towels, in a warm place until dough is level with tops of tins, about 30 minutes.
- Bake cakes in middle of oven 20 minutes, or until golden, and cool on racks. Cakes may be made 1 day ahead and cooled before keeping in airtight containers.
