Astypalaian Yellow (Saffron) Biscuits Recipe

Name: Astypalaian Yellow (Saffron) Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups milk; 1 1/2 teaspoons saffron threads; 1 1/2 cups full-fat cottage or farmer cheese, crumbled; 1/2 cup (1 stick) butter or margarine; 1/2 cup olive oil; 1 egg yolk; 8-9 cups all-purpose flour; 1 teaspoon ground allspice; 1 teaspoon ground white pepper; 1 teaspoon sea salt; 1/2 teaspoon baking powder; 2 packages (2 tablespoons) active dry yeast, dissolved in 1/2 cup warm milk

Servings: persons

2 cups milk
1 1/2 teaspoons saffron threads
1 1/2 cups full-fat cottage or farmer cheese, crumbled
1/2 cup (1 stick) butter or margarine
1/2 cup olive oil
1 egg yolk
8-9 cups all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground white pepper
1 teaspoon sea salt
1/2 teaspoon baking powder
2 packages (2 tablespoons) active dry yeast, dissolved in 1/2 cup warm milk

1
In a saucepan, warm the milk with the saffron.
2
Simmer until the milk takes on the vivid yellow of the saffron.
3
In a mixer bowl, beat the cheese with the butter or margarine, olive oil, and egg yolk.
4
Measure the saffron milk (it should be 1 1/2 cups) and add it to the bowl and beat well, also adding 1 to 2 cups of flour.
5
In a large bowl, mix 6 cups of flour with the allspice, pepper, salt, and baking powder.
6
Make a well in the center and pour in the yeast and saffron mixtures.
7
Start drawing flour to the center and then knead to obtain a smooth dough.
8
If dough is too sticky, add a little more flour; if too tough, sprinkle with a little water or milk.
9
Let dough rest for 1 hour.
10
Preheat oven to 400F.
11
Take pieces of the dough and roll to make 1/2-inch-thick cords.
12
Cut 8-inch-long pieces of the cord and stick the 2 ends of each piece together, forming small (about 2 1/2 inches in diameter) crowns.
13
Place in oiled pans, leaving room to expand on all sides.
14
Place in the oven and bake for about 25 minutes.
15
Remove from the oven and let cool, then arrange on the oven racks.
16
Adjust the oven to 175F and bake again for 4 to 5 hours, or until completely dry.
17
Remove from the oven and let cool completely.
18
Place in airtight jars or tins.
19
They keep well for a very long time.

1539

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups milk, 1 1/2 teaspoons saffron threads, 1 1/2 cups full-fat cottage or farmer cheese, crumbled, 1/2 cup (1 stick) butter or margarine, and more.

Yes, Astypalaian Yellow (Saffron) Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Astypalaian Yellow (Saffron) Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions