Swedish Saffron Bread

Servings: 6 to 8 servings Prep. Time: 15 minutes prep plus rising time and baking Print

   In Sweden, some kind of Saffron Bread is always served on Lucia Day, December 13th.  Braided into a wreath and topped with nuts, sugar and cinnamon, it is sure to be the center of attention at your holiday table.


   3  to 4 cups flour
   1  envelope of dry yeast
1/4  cup sugar
1/2  tsp. salt
1/2  tsp. powdered saffron
1/4  cup butter
3/4  cup milk
   2  eggs
3/4  cup raisins (white grape)


   Combine 2 1/2 cups flour, yeast, sugar, salt and saffron in a large bowl.

   Melt butter and add milk, cool to luke warm.  Pour over dry ingredients.
   Add 1 egg and the raisins, beat until smooth.  Gradually add the remaining 1 1/2 cups flour. (or enough to make a stiff dough) Knead on a floured surface until smooth and elastic.  Cover and let rise for 45 minutes.
   Divide into 4 portions.  Pat one part into a large circle.  Roll 3 remaining sections into long ropes and braid into a wreath shape.  Place this on top of the circle.  Let rise about 1 1/2 hours.
   Beat the remaining egg and brush over entire wreath.

   Sprinkle with nuts, cinnamon and sugar.  (1/2 cup sugar and 1/2 tsp. cinnamon)

   Bake at 350 F for approximately 30 minutes.
Serve hot with lots of butter!