Saffron Wreath with Raisins & Almond Paste
Marie Skogström- 2
- 40 min
- 2 hours 45 minutes
This is so Christmassy for Marie, and this is her absolute favorite combination, along with saffron. If you’d like, you can make knots instead. Let your imagination run wild, tie a red ribbon around the wreath, and give it to your very best friend!
3.35/5
324 VotesHere's how:
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1
Crumble the yeast into a bowl. Heat the milk to 25 °C, pour it over the yeast, and stir until dissolved. Add the remaining ingredients to the pre-dough, mix, and let stand for 20–30 minutes.
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2
Add the remaining ingredients to the dough and knead vigorously until the dough is shiny and smooth and pulls away from the sides of the bowl—about 10 minutes with a mixer and 15 minutes by hand.
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3
Let it rise for about 30 minutes.
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4
Place the dough on a floured surface and roll it out into rectangles measuring about 20×40 cm. Spread with butter, grated almond paste, and raisins. Roll it up and shape it into a ring; place it seam-side down on the baking sheet, then make slits (not all the way through!) and arrange the strips in alternating directions. Let rise for about 60 minutes.
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5
Preheat the oven to 225 °C.
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6
Brush with beaten egg. Bake in the oven for about 20 minutes, until the wreath is nicely browned.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Pre-dough
- 50 g (1 packet) KronJäst for Sweet Doughs, fresh
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 500 g (about 5 dl) milk
- 1 g (2 packets) saffron
- 480 g (about 8 dl) all-purpose flour
Other ingredients
- 200 g (about 2 dl) butter, at room temperature
- 200 g (about 2 dl) sugar
- 9 g (about 1.5 tsp) salt
- 6 g (about 2 tsp) cardamom, coarsely ground
- 450 g (about 7–8 dl) all-purpose flour
Filling
- butter
- 250 g Odense almond paste, grated
- raisin
Brushing
- 1 egg, beaten
Garnish
- granulated sugar
The recipe comes from
kronjast.se
