Ingredients

Browned Butter and Saffron Dough:
(Adpated from English Saffron Bread by GODGIFU at Allrecipes.com)
1/2 teaspoon (loosely packed) saffron threads*
1/4 cup hot water
1/2 cup butter, browned
3/4 cup milk
1/2 cup white sugar (or raw sugar)
1 package active dry yeast (2 1/4 teaspoons)
1 egg
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

1 tablespoon lemon zest
5-6 cups all purpose flour
1 tablespoon oil


*1/2 teaspoon saffron threads for me is .10 grams of saffron - it is sold in tiny hard plastic tubes at .05 grams each. I used two of these for the dough - and just a pinch more for the filling/glaze combination below.

Browned Butter and Succade Filling:
1/2 cup granulated sugar
3 tablespoons browned butter with saffron**
100 grams succade

Browned Butter Glaze:
1/3 to 1/2 cup powdered sugar (or more if needed)
3 tablespoons browned butter with saffron**

1/2 teaspoon lemon zest

Description

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