Saffron & hazelnut wreath | Bread recipes | Jamie magazine recipes
This beautiful bread recipe is a great excuse to do some Christmas baking.
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Saucepan
- Rolling pin
- Pastry brush
- Chef's knife
- Cutting board
- Cooling rack
- Measuring cup
- Plastic wrap
- Kitchen towel
Ingredients
- 170g unsalted butter
- 500ml whole milk
- 1 small pinch of saffron threads
- 180g caster sugar
- 10g fast-action dried yeast
- 800g strong flour, plus extra for dusting
- 115g icing sugar
- ¼ teaspoon ground cardamom
- HAZELNUT FILLING
- 150g dried pear or apple
- 120ml Cognac or Calvados
- 150g unsalted butter (at room temperature)
- 80g plain flour
- 100g hazelnuts
- 5 tablespoons caster sugar
- 1 small lemon
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