This braided Easter bread with saffron will impress your guests at this year’s Easter lunch. The bread looks festive, has a delicious taste and is best enjoyed freshly baked.
1 loaf, serves 8-10
2 dl whole milk
1 tsp. saffron or 1 tsp. turmeric
1 dl buttermilk
2 tsp. sugar
1 tsp. salt
600 - 700g wheat flour
1 lightly beaten egg for brushing
Warm the milk and saffron in a small saucepan and allow to simmer until the milk takes on a nice shade of yellow.
Dissolve the yeast in the mixture. Pour the milk mixture into a stand mixer bowl.
Add buttermilk, eggs, sugar and salt.
Put half the flour in a little at a time, and mix the dough for about 10 minutes.
Allow the dough to rise in the bowl covered with a clean tea towel for about 1 hour.
Combine the butter and the rest of the flour, and add it a little at a time.
Knead the dough thoroughly into a smooth and supple dough.
Divide the dough into three pieces and roll each one out to strands approx. 45 cm long.
Braid the strands together, forming the braid into a round loaf.
Tuck the ends under the loaf for a clean, finished look.
Place the bread on a baking sheet covered with baking paper and let it rise until doubled in size under a clean tea towel.
Preheat the oven to 180 degrees.
Gently brush the bread with the egg wash and bake until golden in the middle of the oven for about 30 minutes or until baked through.