Saffron English Muffins

Instructions

1. 1

   Steep the saffron threads in the warm milk for 10 minutes to release their colour and flavour, then strain and set aside.

   Tip: Crush the saffron lightly before steeping to maximize colour extraction.

2. 2

   In a large mixing bowl, combine the saffron-infused milk, yeast, and sugar. Let sit for 5 minutes until foamy.

   Tip: This indicates the yeast is active and ready to work.

3. 3

   Add the flour, salt, and cardamom seeds to the yeast mixture. Mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.

   Tip: Use a stand mixer with a dough hook if available to save effort.

4. 4

   Incorporate the softened butter gradually while kneading until fully combined and the dough becomes silky.

   Tip: Adding butter in stages prevents the dough from becoming greasy.

5. 5

   Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes until doubled in size.

   Tip: A warm kitchen corner or turned-off oven works well for rising.

6. 6

   Turn the dough onto a floured surface and gently roll to 1 cm thickness. Using a 7 cm round cutter, cut out muffins and place on a cornmeal-dusted tray.

   Tip: Re-roll scraps gently to avoid tough muffins.

7. 7

   Cover the cut muffins with a cloth and let rise for 30 minutes until puffy and light.

   Tip: They should feel airy when gently pressed.

8. 8

   Heat a griddle or heavy-bottomed skillet over medium heat. Working in batches, cook each muffin for 4-5 minutes per side until golden brown and cooked through.

   Tip: Keep heat moderate to prevent burning the outside while the inside remains raw.

9. 9

   Transfer cooked muffins to a wire rack to cool slightly before serving warm with butter and jam.

   Tip: English muffins are best enjoyed fresh within a few hours of cooking.