You are here

Estonian Saffron Bread

Foreign.Taste's picture
Ingredients
  Saffron 1⁄2 Teaspoon, crushed
  Warm water 1⁄2 Cup (8 tbs)
  Dry yeast enveloped 2
  Half and half 1⁄2 Cup (8 tbs), warm
  Sugar 1⁄2 Teaspoon
  Melted butter 2⁄3 Cup (10.67 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 1 3⁄4 Cup (28 tbs)
  Flour 6 1⁄2 Cup (104 tbs)
  Half and half 2 Cup (32 tbs)
  Egg 1 , beaten
  Slivered almonds 1⁄2 Cup (8 tbs)
  Raisins 2⁄3 Cup (10.67 tbs)
Directions

Bring saffron and warm water to a boil in saucepan.
Remove from heat.
Dissolve yeast in 1/2 cup warm half and half.
Stir in 1/2 teaspoon sugar.
Let stand in warm place for 10 to 15 minutes or until bubbles appear.
Combine saffron, butter, salt, 1 3/4 cups sugar, 1/2 of the flour and 2 cups half and half in bowl; mix well.
Stir in yeast mixture and remaining flour.
Knead until smooth and elastic.
Place dough in greased bowl, turning to coat surface.
Let rise, covered, for 2 hours or until doubled in bulk.
Shape the dough into a wreath, buns or crescents.
Place on greased baking sheet.
Let rise until doubled in bulk.
Brush with egg.
Sprinkle with almonds and raisins.
Preheat oven to 350 degrees.
Bake wreath for 45 minutes.
Bake buns or crescents for 20 to 30 minutes or until brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Saffron
Interest: 
Gourmet
Preparation Time: 
45 Minutes
Cook Time: 
75 Minutes
Ready In: 
120 Minutes
Servings: 
6

Rate It

Your rating: None
4.3375
Average: 4.3 (12 votes)