Real African Dishes: [MC-AllEthnic-Recipes] Greek Easter Saffron Biscuits

* Exported from MasterCook *

Greek Easter Saffron Biscuits

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons honey -- preferably thyme-scented
2/3 cup warm water -- approximately
1 1/2 tablespoons active dry yeast -- preferably Saf-Instant
1 cup milk
2/3 teaspoon saffron threads
3 1/2 cups unbleached all-purpose flour -- to 4 cups
1/2 teaspoon ground white pepper -- to 1 teaspoon, or to taste
1/2 teaspoon ground allspice
1 tablespoon sea salt
1/2 cup virgin olive oil

In a small bowl, dissolve the honey in 1/3 cup water. Stir in the yeast
and leave to proof for about 10 minutes.

In a small saucepan, warm 1/2 cup of milk with the saffron threads. Simmer
for about 3 minutes. Let cook, add the remaining milk, and measure. You
should have about 2/3 cup .

Sift 3 1/2 cups flour into a large bowl, then stir in the pepper,
allspice, and salt. Make a well in the center of the flour and pour in the
yeast mixture, saffron milk, olive oil, and 1/2 cup warm water.
Start drawing flour towards the center and mixing it with liquids to form
a dough. Knead very well for about 15 minutes, until you obtain a soft,
smooth dough. Add a little more flour or water if needed.

(Alternatively, when the yeast mixture is ready, place the flour and all
of the other ingredients in a bowl of a food processor or mixer equipped
with dough hooks, and process for about 3 minutes. Let rest for 10
minutes, then process for another 3 minutes.)

Turn the smooth dough out onto a lightly floured board. Punch the dough a
few times, then flatten it well with your hands, fold it, and punch again.
Divide the dough into quarters and form each piece into a 1-inch-thick,
15-inch-long baguette. Place on a baking sheet, cover again with plastic
wrap, and let rise for 1 1/2 to 2 hours, until doubled in size.

Preheat oven to 375F.

Bake the loaves (4) for 25 to 30 minutes, until they are lightly golden
and sound hollow when tapped. Cool on a rack for about 10 minutes.

With a good bread knife, cut the baguettes into 1/2-inch slices (about 15
per loaf). Place the slices on the rack of an oven set on its lowest
setting (175F) and leave them to dry completely, about 1 1/2 to 2 hours.
Cool the biscuits on a rack and pack in boxes.

Biscuits will keep for up to 6 months.

Makes around 60 biscuits.

AuthorNote: Modern Greeks rarely use saffron in their cooking or baking,
but yellow saffron biscuits are prepared every Easter on the island of
Astypalia. The traditional Astypalaian method of preparing these biscuits
is somewhat complicated, so I have created the following simplified
version.

Serve by themselves or with fresh cheese such as ricotta or Greek Manouri.

Cuisine:
"Greek"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"60 biscuits"
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Per Serving (excluding unknown items): 48 Calories; 2g Fat (37.8% calories
from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 1mg
Cholesterol; 96mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 14 0 0 0 0