Saffron Bread Recipes

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SWEDISH SAFFRON BUNS

These traditional Swedish-style saffron buns are frequently baked around Christmas time. They are a very tasty and lovely tradition!

Provided by CAMILLAAA

Categories     Bread     Yeast Bread Recipes

Time 1h55m

Yield 35

Number Of Ingredients 10



Swedish Saffron Buns image

Steps:

  • Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
  • Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
  • Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
  • Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 29.1 g, Cholesterol 15.5 mg, Fat 4 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 67.9 mg, Sugar 7.5 g

2 ⅛ cups milk
½ cup butter
3 (0.6 ounce) cakes compressed fresh yeast
8 ounces quark or sour cream
2 (.5 gram) packets powdered saffron
⅔ cup sugar
½ teaspoon salt
7 ½ cups all-purpose flour
1 cup raisins
1 eggs, beaten

SAFFRON BREAD (ABM)

If you are a true lover of saffron then this bread is for you. Saffron is the world's most expensive spice with 225,000 crocus stigmas are need to make a single pound. This is a bread for special occasions or when you want any occasion special. This is a great bread to serve with seafood and hearty soups. Source: Electric Bread.

Provided by PaulaG

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 8



Saffron Bread (Abm) image

Steps:

  • Place the egg in warm water for 5 to 10 minutes in order to safely reach room temperature.
  • Using a mortar and pestle grind the saffron threads into fine powder.
  • Place the ingredients into the bread machine in order given.
  • Turn bread machine to white bread cycle and press start.
  • When bread is done, remove from machine and place on wire rack to cool.

Nutrition Facts : Calories 1725.7, Fat 36, SaturatedFat 5.9, Cholesterol 211.5, Sodium 3576.4, Carbohydrate 296, Fiber 11.8, Sugar 7.7, Protein 48.1

1 1/4 cups tepid water
3 cups white bread flour
1/2 tablespoon sugar
1 1/2 teaspoons salt
1 egg
2 tablespoons olive oil
1/4 teaspoon saffron thread
2 teaspoons yeast

SWEDISH SAFFRON BREAD

On the morning of Dec. 13, Swedish families recall St. Lucia with saffron buns served by a girl wearing a crown of candles. During the rest of the holiday season, saffron bread is braided into a wreath or simply baked in a pan so it can be easily sliced.

Provided by Recipe Baroness

Categories     Yeast Breads

Time 3m

Yield 1 loaf

Number Of Ingredients 10



Swedish Saffron Bread image

Steps:

  • Set the oven at 250°F.
  • Put the saffron in a cup and put it in the oven.
  • After 5 minutes, pour 1/4 cup of very hot water over it.
  • Let it steep for 20 minutes while you get on with the rest of the preparation.
  • Put the raisins in a bowl and cover with hot water.
  • Set aside.
  • Mix the yeast with the milk and 1 teaspoon of the sugar and leave for 10 to 15 minutes in a warm but not hot spot.
  • Combine the flour, remaining sugar, and salt in a large mixing bowl.
  • Mix in the yeast mixture and then the butter.
  • When everything is thoroughly combined, add the saffron mixture.
  • Drain the raisins and add them.
  • Mix and knead thoroughly until the dough is soft but not sticky.
  • Roll it into a ball and put it in a greased bowl.
  • Cover with a plastic bag and let it rise in a draft-free spot until it has doubled in bulk. This takes about 2 hours.
  • Knock the dough down by thumping it firmly several times.
  • Knead it for 2 or 3 minutes.
  • To make a wreath shape, divide the dough into 3 pieces and roll each into a rope about 18 inches long.
  • Braid the 3 ropes together and twist into a circle. (Or make hollows in the wreath so that you can stick candles in them after baking.).
  • Tuck the ends underneath.
  • Place on a greased baking sheet and cover with plastic wrap.
  • Let rise in a draft-free spot for about an hour or until doubled in bulk.
  • During the last 10 minutes of rising time, set the oven at 400°F
  • Brush the bread with the egg wash.
  • Bake for 20 to 25 minutes or until the wreath is golden brown and sounds hollow when rapped on the bottom.

Nutrition Facts : Calories 3345.1, Fat 109.7, SaturatedFat 65, Cholesterol 481.1, Sodium 1361.7, Carbohydrate 520.6, Fiber 19.4, Sugar 111.3, Protein 72.9

1 teaspoon saffron thread
1/2 cup golden raisin
2 (1/4 ounce) packages active dry yeast
1/2 cup milk
1/3 cup sugar
4 cups flour
1/2 teaspoon salt
1/4 lb unsalted butter, at room temperature
1 egg, beaten with
1/4 cup milk

SAFFRON BREAD

This is one of those recipes you will either love or hate. We make this bread every year at Christmas time, and it never lasts very long!! We love it warm with butter or peanut butter. This recipe makes a lot of bread, and I am not sure what would happen if you tried to halve the recipe.

Provided by starryangel777

Categories     Yeast Breads

Time 8h

Yield 6 loaves

Number Of Ingredients 14



Saffron Bread image

Steps:

  • Steep the saffron in the hot water overnight. Make sure you use a container that is covered to keep the heat inside. This step is crucial to getting the taste and flavor you want in the bread.
  • The next morning, Sift the flour into a very large bowl add the sugar then cut in the butter and crisco using a pastry cutter.
  • Add the currants, raisins, orange peel, lemon rind, nutmeg, salt and saffron water.
  • Mix together, then sprinkle the yeast on the top of the mixture and add the lukewarm water.
  • Knead the bread mixture until everything is combined. The bread should be a light orange/dark yellow in color.
  • Then place the bread in a warm location, covered. And allow to rise until doubled in size.
  • Once doubled, knead the bread again, and allow to rise until doubled one more time.
  • Cut the dough into 6 loaves.
  • Knead each dough ball and then place the loaves into greased loaf pans.
  • Cover the pans and allow to rise until about level with the top of the pans.
  • Bake the loaves at 350 degrees for 1 hour.

24 cups flour
2 cups sugar
1 lb butter
1 lb Crisco
2 lbs currants
1 lb raisins
1 tablespoon grated orange peel
1 tablespoon grated lemon rind
2 tablespoons nutmeg
1/4 cup salt
3 1/4 ounces active dry yeast
1 quart hot water
15 g saffron
1/2 quart of lukewarm water

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