Scandinavian Saffron Bread Recipe

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 Updated 18/07/2015

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This is a saffron bread enriched with eggs and sugar. This particular recipe originates from Scandinavia.


  • 1/4 pint milk
  • 1 teaspoon saffron threads
  • 2oz butter
  • 14oz strong plain flour
  • 1/2 teaspoon salt
  • 2oz caster sugar
  • 2 teaspoons dried yeast
  • 6oz mixed dried fruit
  • 2 eggs
  • 2oz flaked almonds
  • 6 sugar lumps
  • 1 tablespoon golden syrup
(see measure conversions for more information on quantites)


  1. Heat the milk until lukewarm.
  2. Place the saffron in the milk.
  3. Leave to soak for 10 minutes.
  4. Dice the butter.
  5. Sift the flour and salt into a large bowl and add butter.
  6. Rub in with fingertips until it resembles fine crumbs.
  7. Stir in the sugar and yeast.
  8. Add the milk and 1 egg and mix until a soft dough forms.
  9. Knead for 10 minutes until smooth and elastic.
  10. Put the dough into an oiled bowl and cover with a damp cloth or oiled cling film.
  11. Leave to rise for about 1 hour, or until doubled in size.
  12. Turn out onto a floured surface.
  13. Knead to knock out all the air.
  14. Flatten the dough out, sprinkle over the fruit and nuts and knead into the dough.
  15. Divide the dough into 3 and form a plait.
  16. Place on greased baking sheet.
  17. Cover with oiled cling wrap.
  18. Leave to rise for about 30 mins, or until doubled in size.
  19. Preheat oven to 200oC/400oF/gas mark 6.
  20. Beat the second egg.
  21. Crush lump sugar.
  22. Brush plait with beaten egg, and bake in centre of oven for 25 - 30 min, or until well browned and firm.
  23. Cool on a wire rack.
  24. While still warm, brush with syrup and sprinkle over the sugar topping.

Prep Time: 240 minutes

Cook Time: 30 minutes

Yield: 1 large loaf


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