Traditional Essex Saffron Yeast Cake

Infuse saffron strands in a little warm milk until the liquid is deep yellow.

Make a yeast dough with flour, yeast, sugar, and the saffron-infused milk.

Knead in softened butter, followed by plenty of raisins and currants.

Let the dough rise in a warm place until doubled in size.

Shape into a round loaf or place in a cake tin.

Allow a second rise, then bake at 190°C for 45 minutes until golden.

Iconic for its vibrant yellow color and distinct aromatic flavor.