Swedish Saffron Bread

READY IN: 3mins
YIELD: 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.