SAFFRON CAKES
Categories Cake Mixer Dessert Bake Currant Orange Raisin Saffron Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18 cakes
Number Of Ingredients 14
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Chase Anderson
[email protected]These cakes were delicious! The saffron flavor was subtle but noticeable, and the texture was perfect.
Hizb Ullah
[email protected]These cakes were so easy to make, and they turned out so beautifully! I'm definitely going to be making them again soon.
Nomiii Khan
[email protected]I made these cakes for a potluck, and they were a huge hit! Everyone loved them.
Graham Mistickokat
[email protected]These cakes were a bit too spicy for my taste, but they were still very good. I would recommend using less cayenne pepper next time.
Siam Hossen
[email protected]I'm not sure what went wrong, but my cakes didn't rise properly. They were very dense and heavy.
Aaron Clark
[email protected]I followed the recipe exactly, but my cakes didn't turn out as well as I hoped. They were a bit dry and crumbly.
Adelina Nevarez
[email protected]These cakes were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar next time.
Shaima Tany
[email protected]I love the flavor of saffron, and these cakes were the perfect way to enjoy it. They were moist and flavorful, with a beautiful golden color.
alexander mejia
[email protected]These cakes were so easy to make, and they turned out so well! I'm definitely going to be making them again.
AKLIGO PETER
[email protected]I made these cakes for my husband's birthday, and he loved them! He said they were the best cakes he's ever had. Thanks for sharing this recipe!
mira mira
[email protected]The saffron cakes turned out perfectly! They were light and fluffy, with a beautiful golden crust. The flavor was amazing, with a perfect balance of sweetness and spice.
Janane
[email protected]These cakes were a hit at my party! Everyone loved the unique flavor and the beautiful golden color. I will definitely be making these again for my next gathering.
Sanjive Basaula
[email protected]I'm not a huge fan of saffron, but I decided to give these cakes a try anyway. I'm so glad I did! The saffron flavor was subtle and delicate, and it really complemented the other spices in the cake. The cakes were also incredibly moist and flavorful.
Dhanesh singh
[email protected]These saffron cakes were absolutely divine! The flavor was rich and complex, with a perfect balance of sweetness and spice. The texture was also spot-on, with a tender crumb and a slightly crispy exterior. I will definitely be making these again!