Swedish Christmas Braid
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105-115F)|
|Milk||1⁄2 Cup (8 tbs)|
|Unsalted butter||3 Tablespoon|
|Powdered saffron||1 Pinch|
|Flour||2 Cup (32 tbs)|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Chopped candied lemon peel/Citron||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||To Taste, melted|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, butter, sugar, salt, and saffron to warm (105°€”115°F).
2 Combine 1 cup flour, yeast mixture, milk mixture, and egg in mixing bowl. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Put in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 While dough is rising, make filling. Combine sugar, cardamom, raisins, and lemon peel or citron in small bowl.
6 Punch down dough. Roll dough into a 6-inch square. Brush a strip 2 inches wide down the center with melted butter. Put filling down center.
7 With scissors, cut strips toward center 2 inches long and 1 inch wide. Alternating sides, fold strips over filling.
8 Place on greased baking sheet. Cover; let rise until double€”about 30 minutes. Make glaze and brush on loaf. Bake in a preheated 400°F oven about 30€”40 minutes or until done. Cool on wire rack.