- 1 batch Vetebröd (Swedish Sweet Bread) (my recipe here)
- 0.02 oz (0.5 g) saffron threads
- 2 tbsp raisins, for decorating
Grind the saffron with a tablespoon of sugar with a mortar and pestle if available, or soak the threads in a few tablespoons of liquor overnight. Add the saffron to the milk and mix / knead the dough as usual (skip the cardamom). Allow to rise until double the size, 1 – 2 hours. Divide the dough into 24 equal pieces and roll each piece into one or more strands and roll them into different shapes (see below). Press raisins firmly into place, cover with plastic and prove until double the size, about 1 hour. Meanwhile, set the oven to 400°F (200°C). Brush with egg wash and bake until golden brown, about 10 minutes.
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