Saffron Bread(Saffransbrod) Recipe

Name: Saffron Bread(Saffransbrod)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 8 c. flour; 2 1/2 c. lukewarm milk; 2 yeast cakes; 1 egg; 1 tsp. saffron; 1 c. melted butter; 1 c. sugar; 1/4 tsp. salt; 30 blanched almonds, ground; 1 c. seedless raisins (optional in dough or as decoration for buns)

Servings: persons

8 c. flour
2 1/2 c. lukewarm milk
2 yeast cakes
1 egg
1 tsp. saffron
1 c. melted butter
1 c. sugar
1/4 tsp. salt
30 blanched almonds, ground
1 c. seedless raisins (optional in dough or as decoration for buns)

1
Mix yeast with 1 tablespoon sugar.
2
Dry saffron in warm oven and pound smooth with small amount of sugar or dissolve in 1 tablespoon brandy.
3
Mix milk, saffron, sugar, salt, egg, butter and small amount of flour.
4
Add yeast and remaining flour; beat with wooden spoon until smooth and firm.
5
Sprinkle with flour; cover with clean towel and let rise in warm place until doubled in bulk, about 2 hours.
6
Turn out on floured baking board and knead until smooth.
7
Divide into portions and make braided loaves and/or buns in different shapes.
8
Place on buttered baking sheets; cover and let rise.
9
Brush with slightly beaten egg.
10
Sprinkle with almonds and coarse sugar; bake in moderately hot oven (375u00b0) for 15 to 20 minutes.
11
Bake buns in hot oven (425u00b0) for 5 to 10 minutes or until done.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 8 c. flour, 2 1/2 c. lukewarm milk, 2 yeast cakes, 1 egg, and more.

Yes, Saffron Bread(Saffransbrod) falls under the General 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.

Saffron Bread(Saffransbrod)

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