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1
Preheat the oven to 190 Celsius.
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2
Toast the saffron slightly. Place in a bowl along with enough hot water to cover and set aside to steep.
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3
Heat the rest of the water and mix together with the agave and eggs. Stir in the cooled saffron mixture. Add the flour, salt, and yeast.
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4
Knead until a dough is formed. Add the butter, little by ittle, and continue to knead until smooth. Form into a ball and place in an oiled bowl. Cover and set aside to double in volume, approximately 90 minutes.
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5
Punch the dough down and allow to rise again until nearly doubled in volume, approximately 60 minutes.
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6
Place the dough on a flat surface and press into a rectangular shape. Divide into two equal parts, roll each into a loaf shape and divide each into three sections. Roll each section out into a long cylinder, approximately 5 centimeters thick. Set aside for a few minutes.
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7
Braid the three sections of dough together to form a braided loaf on a greased and floured baking tray. Brush with egg. Wait for a few moments and brush again.
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8
Sprinkle with poppy seeds and set aside to rise, for less than an hour.
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9
Bake for 20-25 minutes. Remove from oven and cool on a baking rack.
