Saffron Bread
Golden and fragrant, this saffron bread is a show-stopping treat that combines delicate saffron threads with a lightly sweetened, buttery dough for a flavor as vibrant as its color. Perfectly soft and tender, this bread is infused with saffron steeped in warm water, releasing its luxurious aroma and signature hue. A touch of whole milk and a rich egg wash give the loaf its soft texture and gorgeous golden finish. Whether shaped into a traditional loaf, elegant rolls, or a festive wreath, this saffron bread is ideal for holiday celebrations or as a unique addition to your baking repertoire. Simple to prepare and absolutely stunning to serve, it’s a versatile recipe that will elevate any table.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Whole milk
- 1 teaspoon Saffron threads
- 2 tablespoons Water
- 0.5 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 4 tablespoons Unsalted butter, softened
- 1 teaspoon Salt
- 2 pieces Large eggs
- 1 piece Egg yolk (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a small bowl, combine the saffron threads and 2 tablespoons of warm water. Let the saffron steep for 10 minutes to release its color and flavor.
In a small saucepan, heat the milk over low heat until warm (about 100–110°F/38–43°C). Remove from heat and stir in the sugar until dissolved. Sprinkle the yeast over the milk mixture and let sit for 5–10 minutes, or until foamy.
In a large mixing bowl, combine the flour and salt. Add the saffron mixture, yeast mixture, softened butter, and eggs. Mix until the dough comes together.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment to knead the dough for about 5–6 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
After the first rise, punch the dough down to release air. Shape the dough into either a standard loaf, individual rolls, or a wreath shape, as desired. Place on a parchment-lined baking sheet or in a loaf pan, then cover and let it rise again for 30–45 minutes.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg yolk and 1 tablespoon of water to create the egg wash. Brush it over the surface of the dough.
Bake the bread for 20–25 minutes (or until golden brown and the internal temperature reads 190°F/88°C in the center).
Remove the bread from the oven and transfer it to a wire rack to cool. Serve warm or at room temperature.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 9.6 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 86 mg | 2% | |
*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.
