3tablespoonslecithin granulesoptional (see notes at bottom)
2eggs
Egg wash1 egg plus 1 tablespoon water beaten together
4tablespoonsSwedish pearl sugar
Instructions
Place half of the warm water (1/4 cup) in the bowl of an electric mixer. Sprinkle in the yeast and stir briefly with a spoon. Add the remaining water and the milk, sugar, butter, salt, saffron; add 1 1/2 cups flour along with optional lecithin granules, if using. Fit the mixer with the paddle attachment and mix on low until combined. Add the two eggs and mix again; exchange the paddle attachment for the dough hook. Add flour a little at a time until it forms a soft and slightly sticky dough (you may not have to use all of the flour). Set a timer and knead the dough on medium-low speed for 6 minutes. Transfer the dough to a greased bowl and turn the dough over once. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour (mine took longer at 1 hour 35 minutes).
Gently deflate the dough with a fist and place on a lightly floured surface. Divide into three equal portions. Roll each portion into a 36-inch long rope. To braid, place all three ropes parallel to each other; begin in the center and braid one end. Move to the other side and braid the other end. Cut the messy ends of the braid away with a knife or bench scraper. Line a large baking sheet with parchment paper. Place one end of the braid in the center of the sheet and coil the braid around itself until you have an 11-inch (approximate) round loaf. Spray a sheet of plastic wrap with cooking spray and lightly drape over the loaf. Let rise in a warm spot for 1 hour. Brush the loaf with egg wash using a pastry brush and sprinkle on the Swedish pearl sugar.
Preheat the oven to 375°F.
Bake the loaf for 20-25 minutes. Keep an eye on the bread during the last 10 minutes of baking. If the bread starts to over-brown place a sheet of aluminum foil on top. When done, transfer the loaf to a wire rack to cool slightly. Cut into slices using a serrate knife. Enjoy warm with salted butter or lingonberry jam.
Notes
Adding lecithin granules will prolong the shelf life of this bread. It's optional, but a wonderful way to preserve this bread for more than a couple of days. Lecithin is available in health food stores and online.
Keyword active dry yeast, egg wash, powdered saffron, saffron bread recipe, st lucia bread