Ingredients
Equipment
Method
- Instructions:
- Bloom the saffron:
- Crush saffron threads and soak in 2 tablespoons of warm milk for 10–15 minutes.
- Activate the yeast:
- Mix warm milk, 1 tsp of sugar, and yeast. Let it sit until frothy (5–10 minutes).
- Make the dough:
- In a large bowl, combine flour, sugar, and salt. In another bowl, whisk together the saffron milk, melted butter, eggs, and yeast mixture. Mix wet into dry until combined.
- Knead:
- Turn the dough onto a floured surface and knead for 8–10 minutes until smooth.
- First rise:
- Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Shape the dough:
- Punch down and divide the dough. Shape into buns, braids, or Lussekatter. Add raisins if desired.
- Second rise:
- Place shaped dough on a baking sheet. Cover and let rise again for 30–45 minutes.
- Bake:
- Preheat oven to 375°F (190°C). Brush with egg wash and bake for 15–20 minutes until golden brown.
- Cool and serve:
- Let the bread cool on a wire rack. Serve warm with butter, jam, or just as is!
Notes
Notes:
For a richer color, you can soak the saffron in warm milk overnight. Swap raisins with dried cranberries for a festive twist. Store in an airtight container at room temp for up to 3 days or freeze slices for longer shelf life. Optional toppings: pearl sugar, sliced almonds, or glaze for a fancier finish.
For a richer color, you can soak the saffron in warm milk overnight. Swap raisins with dried cranberries for a festive twist. Store in an airtight container at room temp for up to 3 days or freeze slices for longer shelf life. Optional toppings: pearl sugar, sliced almonds, or glaze for a fancier finish.