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  Added: Jan 10, 2012  •  Visited (192)  •  Print version Print this recipe (16)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Saffron Bread
(Saffransbrod)
This is very popular in Sweden and a batch is made every week in most households.

What You Need:
  • ¼ teaspoon saffron
  • 10 cardamoms
  • 1½ oz yeast
  • 4 oz raisins
  • 8 oz sugar
  • Egg to glaze
  • 4 oz butter
  • 3 - 4 tablespoons coarse sugar for topping
  • ¾ Pint milk
  • 2 pound flour

  • How To Cook:
    1. Soak the saffron overnight in a little warm water.

    2. Cream the yeast with 1 teaspoon of the sugar.

    3. Melt half the butter, pour on the milk, warm to blood heat and pour on to the yeast.

    4. Sift in the flour, add half the sugar and beat to smooth dough with the hand, adding the strained saffron while beating.

    5. Continue beating until the dough is quite smooth and leaves the sides of the basin.

    6. Cover the basin with a cloth and leave the dough to rise in a warm place.

    7. Peel the cardamoms and crush the seeds, then mix with the remaining sugar and the stoned raisins.

    8. When the dough is ready, turn it on to a floured board and divide into 2 pieces.

    9. Roll out each piece separately, spread with half the remaining butter, and sprinkle with the raisins, cardamoms and sugar.

    10. Roll up and place the rolls on a greased tin.

    11. Score with a sharp knife to show the filling, brush with beaten egg and sprinkle with coarse sugar.

    12. Prove for 15 minutes in a warm place, and then bake in a hot oven (450°F) for ½ hour, until well risen and brown on top.

    To Make: 1 loaf
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Dish » Bread
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Milk
    Main Ingredient » Herbs & Spices » Cardamom

     





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