Saffron and Malteser Brioche Recipe at MyDish

Saffron and Malteser Brioche

4 stars based on 1 reviews Rate this Recipe

Method

  • Stir the saffon threads into the water till dissolved and leave for 5 mins to take on the colour. Mix flour, sugar, yeast, eggs, butter, the saffon water and salt togather and knead for 5 mins. Add the maltesers and knead for 1 more minute. A soft dough is formed. Place the dough into a greased bowl, cover and leave in a warm place for an hour and a half until doubled in size.

  • Grease 12 brioche tins. Knock back the dough on a floured surface and divide into 12 equal portions. Put into tins. Cover and leave to rise for about 45 minutes.

  • Bake for 12 - 15 mins in a preheated oven (220 degrees C/gas mark 7) until golden brown. Remove from tin immediately you take out of oven and serve warm with butter.
  • Ingredients

    • pinch saffron threads
    • 3Tbsp lukewarm water
    • 2 medium eggs. beaten
    • 200g plain flour
    • pinch salt
    • 7g (one sachet) fast action yeast
    • 2 Tbsp unsalted butter, melted
    • 120g Maltesers, broken 3 -5 mm pieces

    By Views 1217  Added Wed Jul 21 2010


    It combines my favourite things - a chocolaty crunch, a malty and yeasty flavour and the warmth and colour of saffron. It sets me up for the day and tastes wonderful with butter.