Swedish Saffron Bread

  • rjh1956 Posted: 12/24/09
    Worthy of a Special Occasion

    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.

  • JasonM Posted: 12/14/09
    Worthy of a Special Occasion

    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.


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