Saffron Breadsticks

Instructions

1. 1

   Steep the saffron strands in 60ml of warm water for 10 minutes to release their colour and flavour.

   Tip: This develops the full saffron essence for better flavour throughout the dough.

2. 2

   In a large bowl, combine flour, yeast, and salt. Make a well in the centre and add the saffron water mixture, olive oil, honey, and orange zest.

   Tip: Adding ingredients to a well prevents flour from flying everywhere when mixing.

3. 3

   Mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but hold together—add a touch more flour if needed.

4. 4

   Cover the bowl and let the dough rise in a warm place for 30 minutes until roughly doubled in size.

   Tip: A turned-off oven with the light on creates an ideal warm environment for rising.

5. 5

   Preheat oven to 200°C and line two baking trays with parchment paper.

6. 6

   Divide the dough into 12 equal pieces. Roll each piece into a long stick about 20cm in length.

   Tip: Keep the breadsticks uniform in size for even baking.

7. 7

   Place the sticks on prepared trays, leaving space between each. Brush lightly with olive oil and sprinkle with sesame seeds and sea salt.

8. 8

   Bake for 22-25 minutes until golden brown and crispy on the outside.

   Tip: They should be lightly bronzed but not dark—watch them towards the end to prevent burning.

9. 9

   Transfer to a wire rack to cool for 5 minutes before serving.

   Tip: Cooling slightly helps them firm up while still maintaining a tender interior.