Swedish Saffranskrans

Swedish Saffranskrans

This bread will brighten your holiday table. While baking, our orange-and-cardamom marmalade filling oozes out of the dough to caramelize on the crust. Swedish pearl sugar and almond slices deliver the perfect crunch. We suggest sprinkling on more of both before serving for added texture.

Swedish Saffranskrans
Makes 1 (12-inch) wreath
  • 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
  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.

Orange Marmalade Filling
Makes about ½ cup
  • ⅓ cup (107 grams) sweet orange marmalade
  • 3 tablespoons (42 grams) unsalted butter, melted
  • 1 teaspoon (2 grams) ground cardamom
  1. In a small bowl, whisk together marmalade, melted butter, and cardamom. Use immediately, or refrigerate for up to 5 days.

Candied Orange Peel
Makes about 1 cup
  • 1 large orange (131 grams)
  • 1½ cups (360 grams) water
  • 2 cups (400 grams) granulated sugar, divided
  1. Peel orange, and slice peel into ¼-inch-thick strips.
  2. In a small saucepan, bring peel and water to cover by 1 inch to a boil over medium heat. Cook for 15 minutes. Drain, and rinse with cold water.
  3. In same pan, bring 1½ cups (360 grams) water and 1½ cups (300 grams) sugar to a boil over medium heat. Add peel. Reduce heat to medium-low, and simmer until peel is softened, 25 to 30 minutes. Drain.
  4. Line a rimmed baking sheet with parchment paper.
  5. Toss peel with remaining ½ cup (100 grams) sugar, and place on prepared pan. Let stand until dry, 1 to 2 days. Freeze in an airtight container for up to 2 months.


Previous articleCranberry Orange Yule Log Cookies
Next articleTraditional Crumpets



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.