This bread is similar in texture to the light Russian brioche. The recipe makes enough for two long or round pans.
1/2 kilo white flour
40 gr. yeast, moistened
1 cup milk
40 saffron threads
1 1/2 Tbs. sugar
1 tsp salt
4 egg yolks (reserve whites)
2 whole eggs
80 gr. butter, softened
Crush saffron and soak in milk for about 3 to 4 hours.
In mixing bowl, combine all ingredients except flour. Knead in slowly, alternating with the softened butter. If necessary, increase the flour; dough should be soft and smooth.
Turn dough into buttered bowl. Let rise in a warm place for 40-50 minutes. Knead, brush with butter and let rise in a warm place.
Transfer dough to pans. Cover and let rise until double. Brush surface with lightly beaten egg whites. Bake in preheated oven at 180oC for approximately 50 minutes.
Issue: March/April 2007
Recipe by Gourmed.gr