Rating: 4.5 stars
2 Ratings
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  • 4 star values: 1
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Traditionally served in Sweden on December 13 to commemorate St. Lucia, Swedish saffron bread is great anytime and makes a fitting accompaniment for breakfast or brunch.

David Bonom
Recipe by Cooking Light September 2007

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

164 calories; calories from fat 19%; fat 3.4g; saturated fat 1.8g; mono fat 0.9g; poly fat 0.3g; protein 4.4g; carbohydrates 29.3g; fiber 1.2g; cholesterol 33mg; iron 1.6mg; sodium 180mg; calcium 32mg.
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