Saffron Bread Wreath

EAT

Saffron Bread Wreath

I was inspired by traditional Swedish saffron buns and also the Santa Lucia tradition of a wreath with candles!  I like to make TWO of these wreathes at a time, one to eat and one to use as a centerpiece after I stud it with taper candles!

http://ift.tt/2hs6ZzC http://ift.tt/2gF0Nrq http://ift.tt/2hrWRXA http://ift.tt/2gF2LI7

Stir the saffron into the butter, and let sit for 30 minutes.  Heat the milk and add the butter and sugar.  Pour into a baking bowl and when its finger warm you stir in the yeast.  Leave to proof a bit for at least 10 minutes.  Add flour, eggs, and raisins or sultanas and mix until smooth.  Cover and let rise for 1 hour.  On a floured surface, work the dough a bit and roll it and tuck it to form it into a tubular ring.  Place on a baking sheet covered with parchment paper.  Brush with egg white and decorate with sultanas. Snip around the ring with scissors to make a pretty pattern of slits that will make your baked loaf look as if it has been braided without all the work!  Preheat oven for at least 20 minutes to 375F. Allow dough to proof more while you’re waiting for the oven to get hot.  Bake at 375°F until golden, about 25-30 minutes.  Cool on a wire rack.  Serve warm with tons of butter!                         

from Sweet Paul: Latest Articles http://ift.tt/2hs7MRe
via IFTTT

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s