2 Reviews

Sorry echo echo for not giving any rating. The reason being, I followed your instructions to the bone, but my dough was not kneadable at all. There was just too much liquid i.e. 5 eggs for 5 cups flour in addition to the milk, water and butter. I had to add in a LOT more flour to knead it into a managable soft dough. Don't get me wrong - it had risen beautifully but because of all the extra flour added in, I am not sure if the bread was sweet enough at the end and neither was there any flavour of the vanilla extract. I made individual knotted buns this time since it was for a class of 20 students and I also let it rise for half an hour the 2nd time after shaping them. The buns, 24 in all, turned out very light and fluffy. I definitely will make it again but I shall reduce the amount of eggs down to 2 perhaps and then I shall post in another review. Thank you for sharing your recipe.

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Aaliyah's&Aaron'sMum April 18, 2007

Truly a lovely bread! I did let the yeast proof a bit with the milk/water/sugar and salt before I added the rest of the ingredients. I used my Kitchenaid and did the kneading in the machine. The result was a very tender, soft dough which rose beautifully and baked into a gorgeous braid. Had an excellent crumb and made perfect slices. Lovely color and flavor from the saffron.

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Chef Kate March 19, 2006