1 teaspoon saffron threads
30 cl hot milk
500 g flour
1 teaspoon salt
150 g unsalted butter, diced
50 g brown sugar
7 g dry baker's yeast
Preparation: 30 minutes
Cooking: 45 minutes
Additional time: 12 hours
Sprinkle the saffron in the hot milk and leave to infuse if possible overnight or at least two hours.
The next day, mix the flour and salt in a bowl and add the diced butter. Mix with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the sugar and make a well in the center. Heat the saffron milk until it is lukewarm and add the yeast. Let sit for about 10 minutes until the mixture starts to froth.
Pour the milk into the well and mix everything together until you get a sticky batter. Knead the dough for about 10 minutes until it becomes smooth and elastic.
Place the dough in a buttered cake tin and let rise in a warm place away from drafts for at least 1h30 to 2h.
Preheat the oven to 180°C (thermostat 6) and bake the bread for about 45 minutes.