Cornish Saffron Cake

Ingredients

• 1/4 tsp saffron threads
• 1 cup whole milk, warmed
• 4 cups bread flour
• 2 1/4 tsp active dry yeast
• 1/2 cup soft light brown sugar
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 1/4 cups currants
• 1/3 cup mixed candied peel

Before you cook

• Warm the milk until just steaming, then crumble in the saffron threads and let it steep for 1 hour.
• Grease a 9-by-5-inch loaf tin.

Steps

1. Whisk the flour, yeast, brown sugar, salt and nutmeg together in a large bowl.
2. Rub the softened butter into the flour mixture with your fingertips until no lumps remain.
3. Pour in the cooled saffron milk and mix to a soft dough.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Knead in the currants and candied peel until evenly distributed.
6. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 1/2 hours, or until doubled.
7. Punch down the dough and shape it into a loaf.
8. Place the loaf in the prepared tin, cover, and let it rise for 45 minutes more.
9. Preheat the oven to 375°F.
10. Bake the loaf for 35 to 40 minutes, until deep golden and it sounds hollow when tapped.
11. Turn the loaf out onto a rack and let it cool before slicing.
12. Serve sliced and buttered.