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Swedish Saffron Braided Bread with Vanilla Cream

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Swedish Saffron Braided Bread
  • Author: Delphine Fortin
  • Prep Time: 2 hours
  • Cook Time: 25 mins
  • Total Time: 2 hours 25 mins
  • Yield: 2 braided breads 1x
  • Category: Breads and Brioches
  • Cuisine: Swedish recipes

This beautiful traditional Saffron braided bread filled with vanilla cream is the perfect way to enjoy the Swedish Christmas festivities.

Ingredients

Scale

For the dough (makes 2 doughs):

  • 1g saffron + 1 teaspoon sugar
  • 1 1/2 cups (35 cl) milk, lukewarm
  • 25g fresh yeast
  • 1 large egg
  • 1 pinch of salt
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (75g) butter, at room temperature
  • 1 tespoon cardamom seeds, freshly grounded
  • 6 1/4 cups (770g) cups flour

Vanilla cream filling:

  • 1 1/4 cup (30 cl) milk
  • 1/2 vanilla pod
  • 3 egg yolks
  • 4 Tablespoons (60g) granulated sugar
  • 2 Tablespoons corn starch (maïzena)
  • 1/2 teaspoon cardamom seeds
  • 1 Tablespoon butter

For brushing:

  • 1 beaten egg
  • 2 Tablespoons slivered almonds
  • 2 Tablespoons pearl sugar

Instructions

  1. For the dough: Crush the saffron in a mortar together with one teaspoon of sugar. Pour in the milk and mix.
  2. Crumble the yeast into a large mixing bowl and dissolve with the saffron milk. Add the egg, salt, sugar, butter and cardamom, then pour the flour, little at a time. Mix together until it forms a firm dough (but not too solid/hard).
  3. Knead the dough vigorously for a few minutes.
  4. Let it rise under a cloth for 50-60 minutes.
  5. For the vanilla cream: mix all the ingredients in a saucepan. Let it simmer over medium heat, stirring constantly until the custard had thickened. Let it cool. Stir in cardamom seeds.
  6. Shaping the dough: divide the dough into 2 pieces. Roll out them, 12 x 15,5 inches (30 x 40 cm) on baking paper (it is possible to roll the dough on a floured surface, but then it will be more difficult to move over a baking tray when it’s ready).
  7. Spread the vanilla cream in the middle of the rectangle, lengthwise, as explained on the picture. Cut slanting stripes in the dough, about 1 inch (2 cm) wide.
  8. Braid length by adding the stripes over each other.
  9. Let the braid rise under a cloth for about 30 minutes. Preheat the oven to 390°F (200°C).
  10. Brush the braid with beaten egg and sprinkle with almonds and pearl sugar.
  11. Bake the braided breads at the bottom of the oven for 25-28 minutes. Let them cool on a rack under a cloth.

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