Swedish Saffron Bread

"On the morning of Dec. 13, Swedish families recall St. Lucia with saffron buns served by a girl wearing a crown of candles. During the rest of the holiday season, saffron bread is braided into a wreath or simply baked in a pan so it can be easily sliced."
photo by Radiolabelled photo by Radiolabelled
photo by Radiolabelled
photo by Radiolabelled photo by Radiolabelled
photo by Radiolabelled photo by Radiolabelled
Ready In:
1 loaf




  • Set the oven at 250°F.
  • Put the saffron in a cup and put it in the oven.
  • After 5 minutes, pour 1/4 cup of very hot water over it.
  • Let it steep for 20 minutes while you get on with the rest of the preparation.
  • Put the raisins in a bowl and cover with hot water.
  • Set aside.
  • 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.
  • Combine the flour, remaining sugar, and salt in a large mixing bowl.
  • Mix in the yeast mixture and then the butter.
  • When everything is thoroughly combined, add the saffron mixture.
  • Drain the raisins and add them.
  • Mix and knead thoroughly until the dough is soft but not sticky.
  • Roll it into a ball and put it in a greased bowl.
  • 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.
  • Knock the dough down by thumping it firmly several times.
  • Knead it for 2 or 3 minutes.
  • To make a wreath shape, divide the dough into 3 pieces and roll each into a rope about 18 inches long.
  • 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.).
  • Tuck the ends underneath.
  • Place on a greased baking sheet and cover with plastic wrap.
  • Let rise in a draft-free spot for about an hour or until doubled in bulk.
  • During the last 10 minutes of rising time, set the oven at 400°F
  • Brush the bread with the egg wash.
  • Bake for 20 to 25 minutes or until the wreath is golden brown and sounds hollow when rapped on the bottom.

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<p>Hello, <br />I am a southerner, born and raised here in the deep south. I have many interest and you could probably call me a jack of all trades, master of none! Currently I am a school bus driver, before that I was a Costumer and manager/ buyer for a Costume shop, before that I spent a few years as a graphic designer. For the past 15 years in my free time, I have studied Medieval history and hope to one day get a degree in it. <br />I have 4 wonderful kitty's who allow me to live with them If I bribe them with food. Hehe, other wise they mutiny! I love snow skiing, mountain climbing,and archeology digs,most of which are not conducive to the south, so Its a good thing I love to travel! <br />Of course I love to cook and horde recipes like they are gold, I am also a member of the Society for Creative Anachronism's (SCA), where I am a baroness, painter of manuscripts, and leader of the local group. Thus my name. <br />One of the things I like doing in the SCA is cooking period food for 300 or so of my friends, after researching recipes and redacting them to suit modern taste. I have always been interested in different cultures and food is a wonderful way to experience a taste of someone else's world. Thats when I found Recipe ZAAR, and I have been enjoying new friendships and some great food here! <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
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