Saffransbrod
Brighten your holiday baking with Saffransbröd, a traditional Swedish saffron bread that’s as delightful to look at as it is to eat. Infused with the warm, golden hue and aromatic depth of saffron, this soft, buttery bread is a festive staple often shaped into elegant "S" spirals. Sweet raisins nestled into the dough add a touch of natural sweetness and texture, while a glossy egg wash ensures a beautiful finish. Perfectly light yet flavorful, Saffransbröd comes together with a simple yeast dough that rises to pillowy perfection. Ready in just over an hour, these golden loaves are ideal for cozy gatherings, Advent celebrations, or as a show-stopping accompaniment to your Christmas morning coffee. Serve them fresh from the oven or gently reheated to enjoy the full aroma of this Scandinavian classic.
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Recipe Information
Ingredients
- 1 gram saffron threads
- 250 milliliters milk
- 50 grams fresh yeast
- 100 grams sugar
- 1 teaspoon salt
- 100 grams butter
- 500 grams all-purpose flour
- 50 grams raisins
- 1 large egg
Instructions
Warm the milk gently, ensuring it is lukewarm but not hot (approximately 37°C/98°F).
Crush the saffron threads into a small bowl using a mortar and pestle or the back of a spoon. Add about a tablespoon of the lukewarm milk to dissolve the saffron and release its color and aroma.
In a large mixing bowl, crumble the fresh yeast and pour the remaining lukewarm milk over it. Stir until the yeast is completely dissolved.
Add the saffron mixture, sugar, and salt to the yeast mixture and stir well.
Melt the butter in a small saucepan and allow it to cool slightly before adding it to the bowl.
Gradually add the flour, one cup at a time, and mix until a sticky dough begins to form. Knead the dough either by hand or with a stand mixer fitted with a dough hook for about 8–10 minutes until it is smooth and elastic.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 45–60 minutes, or until it has doubled in size.
Preheat the oven to 200°C (390°F) and line two baking sheets with parchment paper.
Once risen, punch down the dough and divide it into 12 equal portions. Roll each portion into a rope, about 20–25 cm (8–10 inches) long, and shape each rope into a tight 'S' shape, placing them on the prepared baking sheets.
Gently press a raisin into the center of each coil in the 'S' shapes (two raisins per bread).
Cover the shaped breads with a kitchen towel and let them rise for another 30 minutes.
Beat the egg in a small bowl and brush the tops of the breads with the egg wash to give them a shiny finish.
Bake in the preheated oven for 12–15 minutes, or until the saffron bread is golden brown.
Allow the Saffransbröd to cool slightly on a wire rack before serving. Best enjoyed fresh or reheated slightly before serving.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 12.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 131 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
