Saffron Cake with Fruit Compote

The second try went well and so here is the final recipe. Recipe Name: Saffron Cake with Fruit Compote Ingredients: cake 3 2/3 c AP flour 3/4 c butter 2/3 c raw sugar 1/4 t salt 1 oz yeast 6 thread saffron 1/2 c water, hot 1/2 c milk, warm 1 T lemon zest fruit compote 1 apple 1 pear 1/3 c honey 1/2 t ginger 1/4 t clove 1/2 t cinnamon 1/4 t nutmeg 1/4 t allspice Steps: Cake The night before put saffron in a container with 1/2 c boiling water and a 1/4 t salt, to to fully loosen the saffron flavor. bloom 1 oz yeast with 1 t raw sugar, 1/2 c warm milk cut butter into 3 c flour, when blended add lemon zest and raw sugar. When yeast has risen to 1 c make a pit in the center of the flour/sugar mixture and pour yeast mix in, lightly dusting it with remaining flour. When the flour cracks and the yeast mixture sponges through warm the saffron mixture mix it all together, adding milk as necessary to form a soft, but not sticky dough. let rise once for 30-45 minutes, until doubled. Last time I used a bundt pan which turned out beautifully. This time I will for a soft ring on a sheet pan and see how it holds it shape. I will let it rise on t he sheet pan for 30-45 minutes and then bake in a 350 oven for 45-60 minutes. compote core and dice or slice fruit as desired mix with honey and spices serve immediately NOTES: This is a variation on an old Cornish favorite called Cornwall This cake can be served hot or holds well for a few days and is delicious with or without the compote.