Swedish Saffranskrans
 
Makes 1 (12-inch) wreath
Ingredients
  • 1 teaspoon saffron threads
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 tablespoon (15 grams) vodka
  • 1¼ cups (300 grams) warm whole milk (115°F/46°C to 120°F/49°C) 2 large eggs (100 grams), divided
  • 4 cups (508 grams) bread flour
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (6 grams) instant yeast
  • ⅓ cup (76 grams) unsalted butter, cubed and softened
  • Orange Marmalade Filling (recipe below)
  • ½ cup (64 grams) golden raisins
  • ½ cup (85 grams) diced Candied Orange Peel (recipe below) 1 teaspoon (5 grams) water
  • 1 tablespoon (7 grams) sliced almonds
  • 2 teaspoons (8 grams) Swedish pearl sugar
Instructions
  1. In a mortar, grind saffron threads and salt with a pestle. Add vodka, and let stand for 30 minutes.
  2. In a small bowl, whisk together warm milk, 1 egg (50 grams), and saffron mixture.
  3. In the bowl of a stand mixer fitted with the dough hook attachment, stir together flour, granulated sugar, and yeast. With mixer on low speed, gradually add milk mixture. Increase mixer speed to medium-low, and beat until well combined. Add butter, a few pieces at a time, beating until combined. Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover directly with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  4. Line a large baking sheet with parchment paper.
  5. On a lightly floured surface, roll dough into an 18x12-inch rectangle. Spread Orange Marmalade Filling onto dough, leaving a ½-inch border on all sides. Sprinkle with golden raisins and diced Candied Orange Peel. Starting at one long side, roll up dough, jelly roll style; press edge to seal. Place on prepared pan. Form into a circle, pinching ends to seal.
  6. Using kitchen scissors, make a 45-degree cut into dough, leaving about ¼ inch of dough uncut. (Be careful not to cut all the way through dough.) Make a second cut ½ inch from first cut. Repeat process around the circle until you reach first cut.
  7. Using your hands, gently pull and lay alternating pieces in opposite directions, either pulling toward the center of the circle or pulling toward the outside of the circle. (Make sure not to tear pieces completely off.) Cover loosely with plastic wrap, and let stand in a warm, draft-free place (75°F/24°C) for 30 minutes.
  8. Preheat oven to 350°F (180°C).
  9. In a small bowl, whisk together 1 teaspoon (5 grams) water and remaining 1 egg (50 grams). Brush wreath with egg wash. Sprinkle with almonds and pearl sugar.
  10. Bake until golden brown and internal temperature registers 190°F (88°C), about 40 minutes, covering with foil to prevent excess browning, if necessary. Let cool completely on a wire rack. Store in an airtight container at room temperature for up to 4 days.
Recipe by Bake from Scratch at https://bakefromscratch.com/swedish-saffranskrans/