Saffransbrod Recipe

Name: Saffransbrod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose or bread flour, plus more as needed; 2 teaspoons instant active dry yeast, like SAF; 1/2 teaspoon salt; Large pinch of saffron threads; 3/4 cup sugar, plus more for sprinkling; 2 eggs; About 1 cup milk; Butter or oil as needed; 1/2 cup golden or dark raisins, optional; 1/4 cup blanched almonds, chopped

Servings: persons

1
Combine the flour, yeast, salt, saffron, and sugar in a food processor.
2
Pulse the machine on and off a couple of times; add 1 egg and pulse a few more times.
3
With the machine running, slowly add 3/4 cup of the milk through the feed tube.
4
Process for about 30 seconds, adding more milk if necessary, a little at a time, until the mixture forms a ball and is sticky to the touch.
5
Knead the raisins if youre using them into the dough by hand (use a little flour if the dough is too sticky to handle, but no more than is necessary).
6
Put the dough in a bowl and cover with plastic wrap; let rise until the dough nearly doubles in bulk, 1 to 2 hours.
7
When the dough is ready, divide it into 18 pieces; use lightly buttered or oiled hands to roll each piece into a round ball, pinching the seam closed as well as you can.
8
Place the balls on a buttered baking sheet or in buttered muffin tins.
9
Cover with plastic wrap or a towel while you preheat the oven to 400F, with the rack set in the middle.
10
Beat the other egg and lightly brush the tops of the rolls with it; sprinkle each with sugar and a tiny bit of the chopped almonds.
11
Bake for 10 to 15 minutes, until the top is glossy and nicely browned.
12
Cover with a towel and let cool to room temperature.
13
Serve within a day.

593

kcal

Calories

Fat

105

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 cups all-purpose or bread flour, plus more as needed, 2 teaspoons instant active dry yeast, like SAF, 1/2 teaspoon salt, Large pinch of saffron threads, and more.

Yes, Saffransbrod falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saffransbrod

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions