Saffron Tea Bread
Infuse your baking with a touch of elegance with this Saffron Tea Bread—a fragrant, golden loaf that marries the subtle warmth of saffron with bursts of sweetness from mixed dried fruits like raisins, currants, and apricots. This stunning bread combines a tender, buttery crumb with the aromatic allure of saffron, which is steeped to release its vibrant color and exotic flavor. Perfect for afternoon tea or holiday gatherings, this recipe involves a gentle kneading process to achieve a soft, elastic dough, followed by two rises for a beautifully light texture. Topped optionally with a sprinkling of Demerara sugar for a delicate crunch, this unique loaf is as visually appealing as it is delicious. Whether served plain, with a slather of butter, or alongside your favorite cup of tea, this saffron tea bread is a showstopper that will elevate any occasion.
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 75 grams Granulated sugar
- 7 grams Active dry yeast
- 250 ml Whole milk
- 75 grams Unsalted butter, softened
- 0.25 teaspoons Saffron threads
- 2 tablespoons Warm water
- 150 grams Mixed dried fruit (such as raisins, currants, or chopped apricots)
- 2 Large eggs
- 1 teaspoons Salt
- 2 tablespoons Demarara sugar (optional, for topping)
Instructions
In a small bowl, combine the saffron threads with 2 tablespoons of warm water. Let it steep for 5-10 minutes to release the color and aroma.
In a small saucepan, gently heat the milk until lukewarm (about 37°C or 98°F). Be careful not to overheat.
In a large mixing bowl, mix the all-purpose flour, granulated sugar, salt, and active dry yeast together.
In a separate bowl, whisk together the softened butter, eggs, saffron mixture (including the soaked liquid), and lukewarm milk.
Gradually add the wet ingredients to the dry ingredients, stirring until a sticky dough forms.
Add the dried fruits to the dough and knead them in thoroughly. You can do this on a floured surface by hand or with a mixer fitted with a dough hook for about 8-10 minutes, until the dough is smooth and elastic.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Preheat your oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
After the first rise, punch down the dough and shape it into a loaf. Place it into the prepared loaf pan.
Cover the loaf pan and let the dough rise again for about 30-40 minutes, or until it rises just above the top of the loaf pan.
Optional: Sprinkle the top of the dough with Demerara sugar for a sweet, crunchy crust.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 601.4 g | 219% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 235.1 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 535 mg | 41% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 2504 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
