A pinch of saffron; (1 32th
-of an ounce,
; actually)
2 lb Flour
1 lb Butter
2 oz Candied peel
1 Pinches salt
4 oz Sugar
1 lb Currants
1 oz Yeast
Warm milk
Cut up the saffron and soak overnight by adding a little boiling water,
which it will flavour and stain a bright orange.
Rub the butter in the flour, add the salt, sugar, finely chopped peel and
the currants. Warm a little milk and pour it over the yeast and one
teaspoonful of sugar in a basin. When the yeast rises, pour it into a well
in the centre of the flour. Cover it with a sprinkling of the flour, and
when the yeast rises through this and breaks it, mix by hand into a dough,
adding milk as needed, as well as the saffron water. Leave in a warm place
to rise for a while.
Bake in a cake tin for about 1 hour at 350F.
Yields
1 servings