10g instant yeast 450g flour 15g butter ½ beaten egg 360ml warm milk 40g sultanas (I omitted) Few saffron strands 2 tablespoons honey ½ teaspoon crushed Elachi (cardomom) seeds
Method: 1. Sift flour, yeast & Elachi (cardomom) together, add sultanas and rub in butter. 2. Boil a tablespoon or two of milk and infuse saffron in it for 5 minutes. Sieve through a strainer. 3. Beat honey, egg & saffron milk and add to flour. Gradually add rest of milk to make a soft but firm dough. If necessary you may add a little more milk. 4. Turn dough out on a floured board and knead for 5 minutes. Return to mixing bowl, cover with cling wrap and leave to double in volume. 5. When risen, place on a floured board and knead lightly. Shape and place in greased pans. Slash top of dough in 2 or 3 places, and leave to rise again. 6. Bake in 200C oven for 20 minutes or longer. When golden brown, put upside down on a wire rack. Take out from tins and brush tops with extra honey and sprinkle over with slivered almond. Slice and serve with butter. Delicious with tea or coffee.
*We enjoyed it warm as it came out of the oven in time for Iftaar. We had it with kahwa. Was also lovely for sehri.