Saffron Bread – Valais

Mix flour, salt and sugar in a baking bowl, form a bulge. Spread butter in small pieces evenly on the edge of the flour. Melt yeast in a little milk, pour into the bulge and mix with a little flour to form a dough. Stand at room temperature until bubbles form.

Melt saffron (1) in remaining milk and pour into bulge with egg. Combine into dough and knead until soft and elastic.

Knead in almond kernels and raisins. Let dough rise until double at room temperature with lid closed.

Shape the dough into oblong loaves. Score with scissors. Place on a baking sheet covered with parchment paper and let rise for forty minutes with the lid closed.

Mix egg yolk with saffron (2). Brush breads with it and sprinkle with almond kernels. Bake the saffron breads in the lower third of the oven heated to 200 °C for about forty minutes.

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