Saffron and Malteser Brioche
Over a year ago
1,935 views
Ingredients
- pinch saffron threads
- 3Tbsp lukewarm water
- 2 medium eggs. beaten
- 200g plain flour
- pinch salt
- 7g (one sachet) fast action yeast
- 2 Tbsp unsalted butter, melted
- 120g Maltesers, broken 3 -5 mm pieces
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
It combines my favourite things - a chocolaty crunch, a malty and yeasty flavour and the warmth and colour of saffron. It sets me up for the day and tastes wonderful with butter.
Method
-
1
Stir the saffon threads into the water till dissolved and leave for 5 mins to take on the colour. Mix flour, sugar, yeast, eggs, butter, the saffon water and salt togather and knead for 5 mins. Add the maltesers and knead for 1 more minute. A soft dough is formed. Place the dough into a greased bowl, cover and leave in a warm place for an hour and a half until doubled in size.
Grease 12 brioche tins. Knock back the dough on a floured surface and divide into 12 equal portions. Put into tins. Cover and leave to rise for about 45 minutes.
Bake for 12 - 15 mins in a preheated oven (220 degrees C/gas mark 7) until golden brown. Remove from tin immediately you take out of oven and serve warm with butter.
Comments (0)