Cornish Saffron Cupcake

Category: Bakery products
Kitchen: english
Cornwell saffron cake

Ingredients

saffron strings pinch
premium wheat flour 450 grams
butter at room temperature 75 gram
lard 40 grams
salt pinch
sugar 2 tablespoons
dry yeast 7 grams
warm milk 125 ml
eggs C-O 2 pieces
candied fruit 50 grams
dark raisins 200 grams
almond flavor optional
large silicone "loaf" mold

Cooking method

  • You will need such products for cooking
  • Cornwell saffron cake
  • -turn on the oven, put saffron on the parchment in a slightly warm place and dry for a couple of minutes.
  • Then pour in a bowl with two tablespoons of boiling water and leave to infuse for 1 hour.
  • -Pour flour, butter and lard into a bowl (I took 115 grams of butter)
  • Cornwell saffron cake
  • - grind butter and flour into crumbs
  • Cornwell saffron cake
  • -stir in salt, sugar, yeast, washed and dried raisins and finely chopped candied fruits
  • Cornwell saffron cake
  • -beat eggs with milk, flavoring and infused saffron
  • Cornwell saffron cake
  • - pour the resulting mass into the flour crumbs and mix well
  • Cornwell saffron cake
  • - grease the form with butter, put the dough with a spoon, smooth the top and remove for an hour and a half to approach in a warm place
  • Cornwell saffron cake
  • - put the matched dough in an oven preheated to 200 degrees for 20 minutes
  • Cornwell saffron cake
  • then reduce the temperature to 180 degrees and bake for another 20-30 minutes
  • -receive the finished cake and put it on the wire rack to cool
  • Cornwell saffron cake
  • Saffron is one of the most expensive spices in the world. These are the stigmas of saffron crocus flowers, which are hand-picked and dried. Are used I am to give dishes a luxurious color and taste. Brief drying in the oven allows you to reveal the aroma and taste of the spice and does not allow it to burn.
  • It is believed that saffron was brought to Britain by the Phoenicians who traded in valuable spices. This soft muffin, tinted with saffron, with raisins and candied fruits, is often baked in Cornwell. Slices of the product are usually served with fresh butter.
  • Recipe from Gourmet Pastry magazine

The dish is designed for

for a large company

Time for preparing:

infusion time 1 hour, preparation time -15 minutes, approach time 1 hour-1 hour 30 minutes, cooking time -50 minutes

Cooking program:

oven

Note

I did not feel a special aroma, apparently I took a little stigma, was greedy.
The cake is cut well, the crust is crispy, the crumb is soft and loose
Cornwell saffron cake

I was able to bring this recipe to life thanks to the wonderful girl Sveta - Svitla.
Svetik, thank you very much for the wonderful saffron that you sent me.

I'm finishing.
Early April - crocuses bloom. It's time to cook and enjoy this beautiful, sunny, and delicious cupcake
And this is from me to you all
embroidered crocuses
Cornwell saffron cake

could not resist, boasted a little


Nikusya
OOOO !!! I am the first for yummy !! Lenaaaa !! What a beautiful, ruddy, mmmm Stuffed in bookmarks. We'll have to fork out for saffron! Thanks for the recipe!
Well, the embroidered miniatures are simply amazing!
Podmosvichka
Nikusya, Ilonchik, thank you, eat to your health
SvetaI
Elena, thanks for the recipe! I have this saffron like shoe polish a lot, my husband brought from Iran. And I still don’t know where it’s more interesting for me to attach it.
I'll try this cupcake! I will not put other spices, I want to understand this saffron
Podmosvichka
SvetaI, Light please
Put a good pinch then
Trishka
Oh, what a cupcake, not so, CAPE, I could smell the smell right through the monitor!
Lenchik, thank you for such beauty!
And the pictures vapsche !!!

Tell me, does it look like Easter cake, or not?
Podmosvichka
Trishka, Ksyushenka, thank you very much
The idea was submitted, it will be possible to make cake
To my taste, the crust reminded me of a biscuit Moscow russet, remember they used to sell
By the way, the Bezhitsky Bakery is still baking in Bryansk
Trishka
Quote: Podmoskvichka
, do you remember used to sell
Nope, I don't remember ...
So you need to bake to remember!

And also, you can probably bake it in Xn, or is it not worth it?
Podmosvichka
Quote: Trishka
So you need to bake to remember
I'm going to Moscow - I'll buy you Bryansk biscuit croutons
I don’t know how it will behave in HP, I don’t have such adaptations
kristina1
Podmosvichka, what a beauty, we will do, bookmark, thanks.
Podmosvichka
kristina1please eat with pleasure
DonnaRosa
The beauty!
Trishka
Quote: Podmoskvichka
I will buy you Bryansk biscuit croutons
!
Quote: Podmoskvichka
I don't have such a device
How?
You are on Xp, and without the Bread Maker, we urgently need to fix it!
Svetta
Podmosvichka, Lena, here is straight shchaz and decided to bake this cake, sifted flour and hung on 2 tbsp. l. Sahara. As for me, this is VERY little, so I doubt it. What does the cupcake taste like? I understand that there will be more raisins, but still ...
Trishka
Len, and Len, and what size is the shape?
ninza
Helen, this is a handsome cupcake! Clever girl! And embroidery is a lovely sight! You are our needlewoman! And if there is no saffron, what can you replace it with? Thank you.
Podmosvichka
DonnaRosa, Thank you

Quote: Trishka
You are on Xn, and without the Bread Maker
Ksyusha, it seems like I want to, but for two, as if not really necessary.
I don't eat bread every day, and my husband will crack from baking anyway
If the bread is also hot, then it will generally be smashed
Form 10 x 23, from Pyrex, bought in Your House in Crocus, a long time ago. Very convenient for cupcakes.

svetta, muffin is moderately sweet, due to raisins and candied fruits. If you like it sweeter, add a couple of tablespoons of sugar.

ninzaNinochka, thank you very much, she embarrassed everything.

Quote: ninza
And if there is no saffron, what can you replace it with?
And nothing, alas. Add a couple tablespoons of milk, and there will be a muffin with raisins and candied fruits
DonnaRosa
Quote: Podmoskvichka
DonnaRosa, thanks
XXL
Svetta
Podmosvichka, Lena, has already put it in the oven for proofing. Added not 2, but 3 tbsp. l. sugar and sprinkle with fondant on top.
By the way, I weighed 200 g of raisins and it was sooo much for that amount of dough. I took a little and poured in 160 g, but did not pour candied fruits, where already! And so the dough was almost invisible because of the raisins.
Sens
Quote: Podmoskvichka
And nothing, alas
why? .... turmeric will give saffron color to baked goods)
Svetta
Quote: Sens
why? .... turmeric will give saffron color to baked goods)

By the way, yes - I added some turmeric to the dough.
Podmosvichka
Semyon Semyonich, as if I forgot about turmeric, call me
And even if the testicles are rustic, then the dough also turns out yellow
Our neighbor granny sometimes throws dozens of fresh eggs for us, I leave them for baking.

Quote: DonnaRosa
XXL


svetta, therefore, there is little sugar that there are so many raisins. And I added candied fruit. I have a mixture, the cutter is so funny.

Sens, thanks for the advice
Turmeric, yes, will give color, but from saffron aroma and taste.
I forgot to write - the strings disappeared after baking
DonnaRosa
200 grams of raisins on XXL - just right. With it, the cupcake is more fun.
Can be put in half: small light and large black.
Quote: Podmoskvichka
but from saffron aroma and taste
I like to add rum or almond essence to muffins. The smell and taste are great.
Svetta
DonnaRosa, so I'll bake and see if there is a lot of raisins or a little 200g.
DonnaRosa
Quote: svetta

DonnaRosa, so I'll bake and see if there is a lot of raisins or a little 200g.
Just right. ))) I put 150-160 grams of raisins in a butter cake for 300 grams of flour, and it is almost similar to this one.
Svetta
Baked, cooled down. As for my oven, the temperature regime needs a different one, I will correct it next time.
Podmosvichka
svettawell you are a meteor
Have you tried, what do you say?
OlgaGera
Have you eaten everything?
Elena, maybe where the piece was lying around? I would like coffee ...
Here saffron has been in Moscow for a long time, and I am here without it ...
And where was I carried yesterday? I will bake without saffron, but what to do ...
kristina1
Podmosvichka, tell me pliz how much saffron did you keep in the oven .. for a couple of minutes it is written, at least about .... and ate a warm oven, which is about the temperature, thanks.
Podmosvichka
kristina1, the oven warmed up to 50 degrees. She put it down, closed the door, held it for two minutes and pulled it out.

OlgaGera, Lelka, my husband eats such pastries, so what is left, right now I will teleport-catch
kristina1
Podmosvichka, thanks, I helped
Svetta
Well, they returned from the dacha, I unsubscribe. I write honestly - neither me nor my husband liked it. Not sweet (although 1 spoonful of sugar more), even raisins did not save, that's just dense sweet bread with raisins, even the baking was not felt in any way. I understand that my husband and I are spoiled with various delicious pastries, and I generally adore rolls to screeching, but for a cake in my understanding it does not pull.
I do not want to offend Lenochka in any waymaybe I just didn't get this cupcake. But I will not repeat it, well, not my pastries, it happens.
Podmosvichka
Quote: svetta
Well, not my pastries, it happens.
it happens
Albina
Elena, 🔗 But I once tried baked a saffron cake. But somehow he didn't impress me. I thought it was so fragrant ...
ANGELINA BLACKmore
Flax, cupcake, wonderful. Well, I, as usual, will redo the recipe for sourdough. Thank you, thank you.
Cornwell saffron cake
Ikra
Bookmarked it! I'll try not to be greedy about the saffron. It looks delicious!

Quote: ninza
And if there is no saffron, what can you replace it with?

Turmeric has already been spoken about, but there is one more seasoning, which, like shoe polish, is the so-called Imeretian saffron, with which many dishes in the Caucasus are actively tinted in a cheerful color. In fact, these are the stigmas of ordinary garden marigolds. Which are dried in flowers, and then "shelled" for storage, separating them from the receptacle. It is sold in many markets and is not as expensive as real saffron. And in the summer you can dry it for your own needs. There is no aroma in it, but the color in the infusion turns out to be beautiful.
Podmosvichka
Ikra, Ira, I will be glad if you like it

Quote: Ikra
This is the so-called Imeretian saffron
Thanks for the information, someone will come in handy
Elena_Kamch
Podmosvichka, Lenochka, sooo beautiful !!! And cupcake, and embroidery !!!
Podmosvichka
Elena_Kamch, Lenusik, I will be glad if it comes in handy

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers