When it comes to holiday baking this saffron spiral bread with almond paste is the ultimate choice! Nothing says Christmas like the smell of warm saffron bread and almond paste!
For the filling for this Christmas sweet bread I used almond paste. You can make it without the filling and it will still taste great. You can also use cinnamon sugar filling or walnut filling. Then to tell a story, you can also sprinkle some flaked almonds on top. I skipped that this time. Sometimes I like to sprinkle pearled sugar too. But this time, I wanted it just plane.
In Sweden it is very common to serve some type of saffron bake, this time of the year. And this Swedish saffron bread or saffron spiral bread with almond paste in particular is my absolute favorite!
For more details on how to make spiral bread, check the video in the end of this post.
This saffron bread with almond paste takes some time to make but the process is easy and fun. And your house will smell beautiful!
If you liked this how to make saffron bread post and video, leave me a comment and let me know!
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Saffron Spiral Bread With Almond Paste
250 ml milk
2 gr saffron
25 gr yeast
Pinch of salt
180 gr caster sugar
125 gr quark or crème fraiche
50 gr butter
500-750 gr flour
- For the filling
100 gr almond paste
100 gr butter at room temp
100 gr caster sugar
- For topping
1 egg yolk
Handful flaked almonds and/or pearled sugar ( optional)
- In a small pot melt butter. Add milk to it and warm until finger warm.
- In a big bowl crumble the yeast. Pour in a third of the liquid and mix, using a fork, until yeast dissolves. Pour in rest of the liquid and mix briefly.
- Add in sugar, salt and saffron and mix briefly.
- Sift in flour a little at the time. And mix in between each addition. Stop adding flour once you can form a ball and the dough is not too sticky.
- Place the dough ball in the bowl, sprinkle over some flour, cover the bowl with kitchen towel and leave in a warm place to double in size. This takes between 1 – 2 hours.
- In the meantime prepare the filling. In a medium size bowl grate almond paste. Add in butter and sugar and mix, using a fork, until combined.
- Once the dough has risen, place it on to a lightly floured working surface. Cut the dough into two.
- Roll each half into a long rectangle shape (25x60cm). Spread the filling in a thin layer over one layer of dough. Top with the second layer. Press the top layer of dough lightly on top of first layer.
- Cut the dough into strips, around 1 cm wide.
- Start rolling the dough, starting from one corner and finishing at the opposite. Keep the roll tight.
- Then roll the roll onto itself. If any of the strips are stuck together just cut that part with a knife.
- Place the spiral bread on a baking sheet lined with baking paper. Then place a round baking tin (24cm) around it. Cover with a kitchen towel and leave to rise for 30 minutes.
- Just before baking brush over with the egg yolk.
- Bake at 200 °C for 30-35 minutes or until inner temperature is 88°C.
- Serve warm and enjoy!
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