Leafy Bread

For the flaky bread, first sift flour and salt into a wide bowl. Mix in butter, except for 15 g, until the mixture becomes crumbly. Add the sugar and knead together with about 300 ml of milk to form a soft dough.

Knead the dough extensively, then place in a lightly oiled baking bowl. Cover and let rest in a cool place for 2 hours.

Heat the remaining milk until it almost boils and soak the saffron threads for 1 1/2 to 2 hours.

Preheat the oven to 230 degrees (gas mark 8) and heat a baking tray as well. Knead the dough on a floured work surface and divide into 8 portions. Roll 4 portions at a time into balls, cover the rest with a dry dishcloth.

Roll out the first 4 balls (15 cm ø) and prick them with a fork and press them on the hot baking sheet in the kitchen oven. Bake for about 8 minutes until the patties turn brown. Sprinkle twice with a little saffron milk while baking. Melt remaining butter and brush over patties. Place with buttered sides on top of each other and wrap in a dry dish.

Bake the remaining loaves, and serve the flaky bread warm.

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