Reviewed: Feb. 12, 2006

I knew what I wanted from this recipe the saffron buns of my childhood so I played with it a little bit. I only used 1 teaspoon of saffron added a cup and a half of dried fruit with the flour and shaped into rolls. Cooked for about 45 minutes. My dad is Cornish throgh and through and hasn't had homemade saffron buns for years he gave this the five stars and went home with six for later. Thanks.

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21 users found this review helpful

Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Nov. 12, 2008

This bread was beautiful and yummy. Had to add 2 cups more flour. Don't know if I measured wrong or what but it turned out wonderful. Took the suggestion of making two loaves instead of one large one. I will make this again!

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3 users found this review helpful

Reviewer:

Barbara

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Mar. 13, 2005

Excellent! The saffromn combined with the cinnamon, nutmeg, and zest is an amazing coombination. (being from Jamaica, we love our nutmeg). The yeastiness, sweeteness, and texture of this bread is the best. You have not lived until you've had this one!

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12 users found this review helpful

Reviewer:

CRYSTAL075

Reviewed: Jun. 26, 2005

This bread was huge and hardly fit in my oven, but my guests adored its slightly sweet flavor. The flavors in this bread are subtle, and it is perfect to serve before or even during dinner. My guests loved this so much, they asked to take pieces home with them.

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5 users found this review helpful

Reviewer:

JUNEAAA

Cooking Level: Expert

Home Town: Scott, Louisiana, USA

Living In: Lafayette, Louisiana, USA

Reviewed: May 30, 2007

This was my first attempt at breadmaking and it turned out beautiful and delicious. The loaf was quite large so after a few days we used the rest of it for bread pudding!

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2 users found this review helpful

Reviewer:

rachelbeers

Reviewed: Mar. 3, 2008

incredible bread...wow very impressive, will DEFINITELY make again! Made a very large loaf.

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7 users found this review helpful

Reviewer:

ironchefjill

Reviewed: Sep. 21, 2008

Saffron is used in this recipe. I've made this many times and it's a huge hit where ever I've brought it.

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2 users found this review helpful

Reviewer:

Michael

Cooking Level: Intermediate

Reviewed: Apr. 24, 2009

My kiuds loved it! I made with our Easter dinner and it was deefinitely enough for everyone. Probably the largest loaf of bread I have ever seen! I was a little too citrusy tasting for me, but I was the only one who felt that way. I followed the instructions to a T and it came out exactly the way it said. So, good recipe, good bread!

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3 users found this review helpful

Reviewer:

shelbycocking

Cooking Level: Beginning

Reviewed: Apr. 4, 2010

I love this recipe. It has become an Easter tradition in my home.

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2 users found this review helpful

Reviewer:

slwwilson

Reviewed: Mar. 31, 2011

I followed the recipe to the letter, I used the full amount of saffron, it was difficult to dispose of the saffron threads once I had soaked them, so I did keep about a pinch of them in the dough and I added a few threads to the top of the dough for decoration The bread was amazing. My kids and coworkers loved it! I plan to make this again someday

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2 users found this review helpful