• 900g flour
  • 450g butter
  • 110g sugar
  • 450g mixed dried fruit
  • 25g yeast
  • 50g candied peel
  • ½ g saffron threads
  • 1 pinch salt
  • 1 tbsp warm milk


Cut up the saffron threads, cover with a little boiling water and soak overnight. Rub the butter into the flour, add the salt, sugar, finely chopped peel and mixed dried fruit. Mix the yeast with a teaspoonful of sugar in a basin and mix in a little warm milk. Make a well in the centre of the flour mixture and when the yeast begins to rise, pour into the well. Cover with a sprinkling of flour and after about 10 minutes the yeast will push through. Then with your hands, mix all the ingredients together into a dough, adding milk as needed, as well as the saffron water.
Leave to rise in a warm place for a short while. Bake in a cake tin for approximately one hour at 180ºC.