A few weeks ago, I had a little baking session with the children. We made a large batch of sweet saffron paste which I cut into four pieces so that we could all make our own shapes. Elsa made braids, Isac made more traditional saffron rolls, and Noah made little poo. I wanted to try a separate bread idea that I pinned from Joy the Baker almost 10 years ago (!). So I rolled out the dough and filled it with a mixture of butter, marzipan, orange zest and juice, and raisins. It came out fantastic. The bitter orange peel combined with the sweet almond garnish is the bomb. The advantage of baking it in a box instead of individual rolls is that the bread stays moist and juicy for days. I have tried the recipe several times since with varying results as our oven door let out heat (then fell off!) But now I have tested it in two other ovens and I feel very much at home. comfortable with the result. So here it is finally!
A few notes:
– Don’t let a dark crust scare you. This is to make sure it is cooked in the middle. The crumb will be golden and wet inside. And this dark vs golden contrast is magnificent!
– If you want to make a vegan version of it, you can use this saffron bread recipe (with the vegan modifications) as a base and replace the butter with coconut oil.
– You can reduce the amount of sugar if you want to keep it a little healthier, the almond paste still makes it rather sweet. Or replace the marzipan with another filling of your choice (almond butter and dates maybe?)
– We haven’t tried a gluten-free version of this, but you can try replacing the flour with a mixture of gluten-free flour and psyllium husk. Or try one of our many other gluten free desserts like this one butternut squash bread where ginger cake.