Since I am to bring bread of some kind to a Christmas lunch next week, I thought I would first try out a recipe for buns with saffron. It was from The Art of Baking Cookbook, which is published in Britain. I've had some problems with conversions before when using recipes published in Britain. Everything looked great with the dough. Lovely yellow colour and quite elastic from kneading, but then it would not rise much at all, even though I extended the time a lot. I finally baked them and this is the visual result.
They have a very distinct saffron flavour, which goes quite nicely with soup, but the texture is a bit heavy and stiff. I might try this again.
No comments:
Post a Comment