Sweet, golden saffron bread is filled with cinnamon-sugar and studded with tart red currants. Serve slices with hot tea or coffee to warm a cold winter’s night.
Egg wash1 egg plus 1 tablespoon water beaten together
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. 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 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. Sprinkle with flour and then roll dough to approximately 13×32. Brush the entire surface of the dough with the melted butter; use all of it. Combine sugar and cinnamon in a bowl and sprinkle over the butter. Scatter the currants on top evenly. Roll the dough up jelly roll style, starting at a long end. When the dough is all rolled up, cut the roll down the center using a sharp knife or a bench scraper. Carefully lift the two pieces of dough to crisscross them in the center. Continue to braid the bread on one end by crossing them over one another; repeat on the other end of the dough pieces. Curl each end of the braid in opposite directions, creating an “S” shape. Lift the assembled pastry onto a parchment-lined baking sheet by using a cake lifter or a large spatula and your hand. Spray a sheet of plastic wrap with cooking spray and lightly drape over the loaf. Let rise in a warm spot for 1 hour.
Preheat the oven to 375°F. Brush the loaf with egg wash using a pastry brush.
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.
Serve warm with hot tea or coffee.
Keyword christmas bread, saffron, St. Lucia Day, yeast bread