Serves 8
Prep time: 3 hours
1 teaspoon saffron threads (1/2 gram)
1/2 cup milk
2 tablespoons butter
1/4 cup warm water
1 package dry yeast
1 teaspoon sugar
1 egg
1/4 cup sugar
2 1/2-3 cups flour
1/4 cup currants
egg wash (1 egg beaten with 1 tablespoon water)
Heat the milk to just boiling. Add the saffron and stir to combine. Add
the butter. Let steep for 30 minutes. Place the warm water in a large
bowl and add the yeast and sugar. Whisk to combine and let sit 10 minutes,
until starting to foam. Beat in the egg, sugar, saffron milk, and 1 cup
flour. Stir in enough of the remaining flour to create a soft dough. Knead
for about 3 minutes until soft and smooth, adding only as much flour as
needed to prevent the dough from sticking to the work surface. Knead in
the currants. Place in a greased bowl, cover with a towel and let rise
for 1 hour. Punch down and divide into 8 portions. Roll each portion into
a rope about 1-inch thick and 8 inches long. Tie into a knot, tucking
in the ends. Place on a parchment lined baking sheet. Repeat with the
remaining dough. Cover with a towel and let rise for 45 minutes. Preheat
the oven to 375℉. Brush with egg wash. Bake 25-30 minutes.
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