Crush the saffron straight into a cup
containing a little of the warm milk and leave to infuse for 5 minutes.
Rub the butter into the flour, then mix in the yeast, sugar, cardamom
seeds and raisins.
Beat the remaining milk with the honey
and egg, then mix this into the flour, along with the saffron milk and
strands, to form a firm dough.
Turn out the dough and knead it on a
lightly floured surface for 5 minutes.
Return the dough to the mixing bowl,
cover with oiled clear film and leave in a warm place until doubled in
Preheat the oven to 200oC/400oF/Gas
6. Grease a 900g loaf tin. Turn the dough out on to a floured surface,
punch down, knead for 3 minutes, then shape into a fat roll and fit into
the tin. Cover with a sheet of lightly oiled clear film and stand in a
warm place until the dough begins to rise again.
Bake the loaf for 25 minutes until
golden brown and firm on top.
Turn out to a wire rack and as it
cools brush the top with clear honey.