Combine 1 cup hot water, raisins, and currants in a bowl. Cover and let stand 10 minutes or until raisins and currants plump. Drain and set aside.
Dissolve 1 tablespoon sugar, saffron, and yeast in warm milk in a small bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 3 cups flour, remaining 3 tablespoons sugar, salt, and cinnamon in a large bowl. Add raisins, currants, yeast mixture, butter, and 1 egg to flour mixture; stir until dough forms.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Turn out onto a lightly floured surface; knead 3 times.
Divide dough into 3 equal portions, shaping each portion into a 16-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 375°.
Lightly beat remaining egg in a small bowl. Gently brush dough with egg. Bake at 375° for 25 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I made this for Christmas brunch. It was a solid hit. After the first rise (the night before) I placed it in the fridge and the following morning I let it warm to room temperture and then followed the braiding instructions. It took closer to 30 minutes to bake.
This was a very tasty bread -- not at all overly sweet. I happened to be out of currants, so I used regular raisins and the golden raisins that were called for. The only other change I made was to let the saffron soak overnight in the milk to be sure that all the flavor was extracted and I sprinkled a little bit of additional cinnamon and about 1tsp of turbinado sugar over the top of the bread after it was egg-washed and before it was baked. Everyone was pleased with this recipe. My only complaint is that the serving size seems beyond unrealistic: 16 servings?! Get real. This made 12 servings, in my opinion.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!