Saffron Easter Bread | Rumi Spice

Saffron Easter Bread

  • 1/4 tsp Rumi saffron, ground
  • 1/8 cup warm water
  • 1 1/8 teaspoons yeast (½ packet)
  • 1/4 cup milk
  • 1/8 cup sugar
  • 1 1/2 tablespoons butter
  • 1 tsp salt
  • 1 large eggs + 1/2 egg yolk
  • 1 1/2 cups All Purpose Flour (plus extra)
  • ½ cup currants

Egg wash:

  • 1/2 egg white
  • 1/2 tablespoon water

 

 

  1. Warm the milk slightly to room temperature. Do NOT get too hot or it will kill the yeast. Let this sit while you are gathering the rest of your ingredients to start to work. 
  2. Pour the yeast mixture and the saffron into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar, salt butter and egg and mix together. 
  3. Add the flour a little at a time with the mixer running. If you have a paddle attachment. If you are adding currants, add them when half of the flour has been added.
  4. If the dough is sticky, add some extra flour a bit at a time till you have a smooth dough. Cover with a kitchen towel and keep in a slightly warm environment.
  5. Preheat the oven to 350 F.
  6. Once the dough has doubled in size (approximately 30 minutes to an hour) punch it down.
  7. Put the loaf on a sheet pan.  Brush the loaf with the egg wash. Bake on the middle rack for 30 minutes
  8. The loaf should be golden brown when removed from the oven. Allow to cool, slice and serve.
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