Best 2 Saffron Breakfast Bread Recipes

Indulge in the delectable aroma and vibrant hues of saffron with our collection of tempting breakfast bread recipes. Embark on a culinary journey that will tantalize your taste buds and brighten your mornings. From the classic Saffron-Scented Sweet Bread, a time-honored tradition passed down through generations, to the innovative Saffron Orange Breakfast Bread, a delightful fusion of citrus and spice, each recipe promises a unique sensory experience. Discover the secrets of creating the perfect Saffron Streusel Coffee Cake, where a tender crumb meets a buttery streusel topping, or savor the comforting warmth of Saffron Banana Bread, a delightful twist on the classic. For those seeking a gluten-free option, our Saffron Almond Flour Bread offers a flavorful and allergy-friendly alternative. No matter your preference, our diverse selection of saffron breakfast bread recipes guarantees a delightful start to your day.

Here are our top 2 tried and tested recipes!

SAFFRON SHORTBREAD

Saffron Shortbread image

A quick brush of saffron water and a sprinkle of sugar before baking give this buttery shortbread its crackled top and delicate floral flavor. Paired with a saffron-infused latte, it's a satisfying snack on a chilly fall afternoon.

Provided by Shira Bocar

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 8

Ingredients

1 pinch saffron, crushed (1/8 teaspoon)
1 tablespoon hot water
1 stick unsalted butter, softened, plus more for pan
6 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon granulated sugar

Steps:

Preheat oven to 325°F. Place saffron in a small bowl; add hot water and let stand 20 minutes. Brush an 8-inch round cake pan with butter. In a bowl, beat butter with confectioners' sugar on medium speed until light and fluffy, about 2 minutes. Add 1/2 teaspoon saffron water and vanilla; beat until combined, scraping down sides as needed. Add flour and salt; beat until just combined.
Pat dough evenly into prepared pan; refrigerate until firm, about 20 minutes. Crimp edges with a fork. Cut into 8 wedges with a sharp knife, and dock all over with a skewer or fork. Brush remaining saffron water over top; sprinkle with granulated sugar. Bake until firm and golden around edges, 30 to 35 minutes. Let cool slightly in pan on a wire rack, then turn out of pan, re-slice wedges with a serrated knife, and let cool completely. Shortbread can be stored in an airtight container at room temperature up to 1 week.

SAFFRON BREAD

Saffron Bread image

This is one of those recipes you will either love or hate. We make this bread every year at Christmas time, and it never lasts very long!! We love it warm with butter or peanut butter. This recipe makes a lot of bread, and I am not sure what would happen if you tried to halve the recipe.

Provided by starryangel777

Categories Yeast Breads

Time 8h

Yield 6 loaves

Number Of Ingredients 14

Ingredients

24 cups flour
2 cups sugar
1 lb butter
1 lb Crisco
2 lbs currants
1 lb raisins
1 tablespoon grated orange peel
1 tablespoon grated lemon rind
2 tablespoons nutmeg
1/4 cup salt
3 1/4 ounces active dry yeast
1 quart hot water
15 g saffron
1/2 quart of lukewarm water

Steps:

Steep the saffron in the hot water overnight. Make sure you use a container that is covered to keep the heat inside. This step is crucial to getting the taste and flavor you want in the bread.
The next morning, Sift the flour into a very large bowl add the sugar then cut in the butter and crisco using a pastry cutter.
Add the currants, raisins, orange peel, lemon rind, nutmeg, salt and saffron water.
Mix together, then sprinkle the yeast on the top of the mixture and add the lukewarm water.
Knead the bread mixture until everything is combined. The bread should be a light orange/dark yellow in color.
Then place the bread in a warm location, covered. And allow to rise until doubled in size.
Once doubled, knead the bread again, and allow to rise until doubled one more time.
Cut the dough into 6 loaves.
Knead each dough ball and then place the loaves into greased loaf pans.
Cover the pans and allow to rise until about level with the top of the pans.
Bake the loaves at 350 degrees for 1 hour.

Tips:

Use room temperature ingredients: This will help your bread rise evenly and prevent it from being dense.
Don't overmix the batter: Overmixing can result in a tough bread. Mix just until the ingredients are combined.
Let the bread rise in a warm place: This will help it rise quickly and evenly.
Don't overbake the bread: Overbaking can result in a dry, crumbly bread. Bake just until a toothpick inserted into the center comes out clean.
Let the bread cool completely before slicing: This will help prevent it from crumbling.

Conclusion:

Saffron breakfast bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a versatile bread that can be served with a variety of toppings, such as butter, jam, or fruit. With its beautiful golden color and delicate flavor, saffron breakfast bread is sure to be a hit with everyone who tries it.