Astypalaian Yellow (Saffron) Biscuits

Astypalaian Yellow (Saffron) Biscuits
Astypalaian Yellow (Saffron) Biscuits
KITRINA KOULOURIA ASTYPALITIKA Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of Greece. To read more about Kremezi and Greek Easter, click here. I first saw these biscuits on Holy Thursday in Astypalaia (an island of the Dodecanese). In a bakery there I saw pan after pan full of yellow biscuits about to be baked for the second time. I thought they were the baker's specialty and asked if I could buy some. To my astonishment I learned that they belonged to the women of the village, who had brought them there to be baked. I was offered one to taste, and tried to figure out what was giving them their strange flavor. I had never seen or tasted anything like those biscuits anywhere in Greece. The week before Easter it is customary throughout Greece to bake Easter biscuits, but the ones I was familiar with were sweet and contained many eggs. These were savory — I could taste pepper in them — but I could not figure out the rest of the flavors. When I asked, I was told their main flavoring was saffron. In the fall, after the first rains, the women of the island climb the rocky hills of Astypalaia in search of the crocus flowers from which they collect about 1/3 ounce of saffron threads — enough to color and flavor the dough made from 28 pounds of flour that they usually bake. Astypalaian women don't like commercial saffron, believing that the saffron gathered from their own hills is best. And, of course, they are right. As I learned later, these saffron biscuits are found only on this tiny island. In Athenaeus, bread with saffron is described as one of the foods served during ancient symposia, but in modern Greece — although we now cultivate and export a lot of the precious spice — we use hardly any saffron in our cooking. I believe that this recipe must be a very old one, and that is the reason it contains no sugar. The women of the island keep the tradition and bake a lot of these yellow biscuits every Easter. They send some to their relatives in Athens and keep the rest in large tin boxes to eat with fresh farmer's cheese or with their coffee for the rest of the year. Adjusting the recipe given to me by Virginia Manolaki for 8 cups of flour was quite an ordeal. Commercial saffron seems to be weaker than the Astypalaian variety, so I had to use more. Finally, I came up with the version that follows, which is very near the real thing. Serve the biscuits with fresh cheese or with coffee.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 5 1/2 dozen
Greek Herb Breakfast Brunch Bake Easter Saffron Spring Pastry Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/2 teaspoon baking powder
  • 1/2 cup olive oil
  • 2 cups milk
  • 1 teaspoon sea salt
  • 1 teaspoon ground white pepper
  • 1 egg yolk
  • 1 teaspoon ground allspice
  • 1/2 cup (1 stick) butter or margarine
  • Carbohydrate 13 g(4%)
  • Cholesterol 8 mg(3%)
  • Fat 4 g(6%)
  • Fiber 1 g(2%)
  • Protein 3 g(5%)
  • Saturated Fat 1 g(7%)
  • Sodium 54 mg(2%)
  • Calories 97

Preparation In a saucepan, warm the milk with the saffron. Simmer until the milk takes on the vivid yellow of the saffron. In a mixer bowl, beat the cheese with the butter or margarine, olive oil, and egg yolk. 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. In a large bowl, mix 6 cups of flour with the allspice, pepper, salt, and baking powder. Make a well in the center and pour in the yeast and saffron mixtures. Start drawing flour to the center and then knead to obtain a smooth dough. If dough is too sticky, add a little more flour; if too tough, sprinkle with a little water or milk. Let dough rest for 1 hour. Preheat oven to 400°F. Take pieces of the dough and roll to make 1/2-inch-thick cords. 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. Place in oiled pans, leaving room to expand on all sides. Place in the oven and bake for about 25 minutes. Remove from the oven and let cool, then arrange on the oven racks. Adjust the oven to 175°F and bake again for 4 to 5 hours, or until completely dry. Remove from the oven and let cool completely. Place in airtight jars or tins. They keep well for a very long time. Reprinted with permission from The Foods of Greece, © 1999, by Aglaia Kremezi; Stewart, Tabori, & Chang

Preparation In a saucepan, warm the milk with the saffron. Simmer until the milk takes on the vivid yellow of the saffron. In a mixer bowl, beat the cheese with the butter or margarine, olive oil, and egg yolk. 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. In a large bowl, mix 6 cups of flour with the allspice, pepper, salt, and baking powder. Make a well in the center and pour in the yeast and saffron mixtures. Start drawing flour to the center and then knead to obtain a smooth dough. If dough is too sticky, add a little more flour; if too tough, sprinkle with a little water or milk. Let dough rest for 1 hour. Preheat oven to 400°F. Take pieces of the dough and roll to make 1/2-inch-thick cords. 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. Place in oiled pans, leaving room to expand on all sides. Place in the oven and bake for about 25 minutes. Remove from the oven and let cool, then arrange on the oven racks. Adjust the oven to 175°F and bake again for 4 to 5 hours, or until completely dry. Remove from the oven and let cool completely. Place in airtight jars or tins. They keep well for a very long time. Reprinted with permission from The Foods of Greece, © 1999, by Aglaia Kremezi; Stewart, Tabori, & Chang

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