Swedish Saffron Christmas Bread (Saffransbullar)

By norsegal8

Ingredients

• GLAZE:
• 2 packages active dry yeast
• 1/2 cup warm water (105 to 115 degrees)
• 1/2 cup sugar
• 1/2 cup melted butter
• 1 cup light cream
• 1/4 to 1/2 teaspoon powdered saffron
• 2 eggs at room temperature
• 4 to 4 1/2 cups all-purpose flour
• 1 egg
• 2 tablespoons milk

Details

Servings 1

Preparation

Step 1

In a large mixing bowl, dissolve the yeast in warm water. Add 1 tablespoon of the sugar and let stand until the yeast foams, about 5 minutes. Add the remaining sugar, butter, cream, saffron and eggs. Beat well. Stir in the flour, 1 cup at a time, beating well to keep the mixture smooth and satiny. All of the flour should be moistened. Cover and refrigerate for 2 to 24 hours. To make the buns, shape and bake as for Norwegian coffee buns.

To make a braided wreath, cut off 1/3 of the chilled dough and reserve. Cut the remaining dough into 3 parts. On a lightly floured suface, roll each of the three parts out to make a strand 48 inches long and braid them together. Cover a baking sheet with parchment paper. Place the braid in a wreath shape on a baking sheet; trim off about 1-inch of each end and fit cut ends together; pinch to seal. Reserve the trimmings.

Divide the reserved portion of the dough into 3 parts. On a lightly floured surface, roll each portion into 24-inch long strands. Braid these also. Mix the egg and milk together and brush the large braid with the glaze. Place the small braid on top of the large braid. Trim the ends of the small braid and fit together, pinching to seal.

On a floured board, roll the trimmings from the dough to about 1/2-inch thickness. Cut into leaf shapes using a knife or a cookie cutter. With a knife, score the leaves to decorate. Brush both braids with egg-milk glaze. Roll the scraps out to make thin strands and twine the strands along the top of the braids. Decorate with the leaf cutouts. Brush with glaze. let rise until doubled. Preheat the oven to 375 degrees and bake for 25 to 35 minutes, or until golden.