Swedish Saffron Bread Recipe

Name: Swedish Saffron Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon saffron thread; 1/2 cup golden raisin; 2 (1/4 ounce) packages active dry yeast; 1/2 cup milk; 1/3 cup sugar; 4 cups flour; 1/2 teaspoon salt; 1/4 lb unsalted butter, at room temperature; egg wash made from; 1 egg, beaten with; 1/4 cup milk

Servings: persons

1
Set the oven at 250u00b0F.
2
Put the saffron in a cup and put it in the oven.
3
After 5 minutes, pour 1/4 cup of very hot water over it.
4
Let it steep for 20 minutes while you get on with the rest of the preparation.
5
Put the raisins in a bowl and cover with hot water.
6
Set aside.
7
Mix the yeast with the milk and 1 teaspoon of the sugar and leave for 10 to 15 minutes in a warm but not hot spot.
8
Combine the flour, remaining sugar, and salt in a large mixing bowl.
9
Mix in the yeast mixture and then the butter.
10
When everything is thoroughly combined, add the saffron mixture.
11
Drain the raisins and add them.
12
Mix and knead thoroughly until the dough is soft but not sticky.
13
Roll it into a ball and put it in a greased bowl.
14
Cover with a plastic bag and let it rise in a draft-free spot until it has doubled in bulk. This takes about 2 hours.
15
Knock the dough down by thumping it firmly several times.
16
Knead it for 2 or 3 minutes.
17
To make a wreath shape, divide the dough into 3 pieces and roll each into a rope about 18 inches long.
18
Braid the 3 ropes together and twist into a circle. (Or make hollows in the wreath so that you can stick candles in them after baking.).
19
Tuck the ends underneath.
20
Place on a greased baking sheet and cover with plastic wrap.
21
Let rise in a draft-free spot for about an hour or until doubled in bulk.
22
During the last 10 minutes of rising time, set the oven at 400u00b0F
23
Brush the bread with the egg wash.
24
Bake for 20 to 25 minutes or until the wreath is golden brown and sounds hollow when rapped on the bottom.

768

kcal

Calories

Fat

111

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 teaspoon saffron thread, 1/2 cup golden raisin, 2 (1/4 ounce) packages active dry yeast, 1/2 cup milk, and more.

Yes, Swedish Saffron Bread 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.

That's it — enjoy your meal!

Swedish Saffron Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions