If you think that Saffron Bundtlets with White Chocolate Glaze sound a bit exotic, you’re right. To break out of my predictable baking mold this recipe fit the bill. And thanks to my daughter and former daughter in law, I have saffron.
Said to be one of the most expensive spices in the world, the taste of saffron is hard to describe. Imagine something that is subtle, pungent with a hint of floral and honey at the same time. Be that as it may, the unique taste alerts you to the fact that this is something that is a special treat. However, there is one aspect that is evident and that’s it’s color. The deep burnished yellow color in the mini bundts is striking.
The original recipe found at Call Me Cupcake called for dark rum for steeping the saffron and sugar. I didn’t have dark rum on hand so I used scotch. In addition, the inspiration cake baked in a 4 cup bundt pan. Of all the pans, I have, none are 4 cup so I used a bundtlet pan. I allowed my saffron/sugar/scotch mixture to sit overnight rather than the one hour suggested in the recipe.
Should I make this again, I would use a mortar and pestle to grind the saffron and sugar together. It’s such a small amount that using my mini food processor didn’t yield the results I was after, nor did my herb grinder. Nonetheless, my mixture worked like a charm.
- ¼ tsp saffron
- 1 tsp sugar
- 1 TBS scotch
- 1¾ sticks butter
- ⅔ cup coconut milk
- 1⅔ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1 ¼ cups sugar
- 2 oz white chocolate, finely chopped
- ¼ cup coconut milk
- pinch of salt
- ¼ tsp vanilla
- Grind the saffron with 1 tsp sugar and put in a small jar with the scotch.
- Cover the jar with a lid or plastic wrap and leave it at room temperature for at least one hour.
- Preheat oven to 350°F and prepare bundtlet pans for non-stick baking.
- Melt the butter in a saucepan then add the coconut milk and saffron mixture and set aside.
- Next, stir together flour, baking powder and salt in a medium bowl then set it aside also.
- You may use an electric mixer or beat together by hand, the eggs and sugar until light and fluffy, about 2-3 minutes.
- Add the butter mixture and stir until combined, then add the dry ingredients and stir until batter is smooth.
- Pour batter into the prepared pan and bake on the bottom rack of the oven for 40-45 minutes or until a cake tester comes out clean.
- Leave to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.
- For the glaze, put the finely chopped chocolate in a small bowl.
- Heat the coconut milk in a saucepan until hot, but not boiling.
- Pour the hot coconut milk over the chocolate and let stand for 30-45 seconds.
- Stir with a small spoon or spatula until chocolate is melted and glaze is smooth.
- Add the salt and vanilla then drizzle over bundtlets.
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