English Saffron Bread

English Saffron Bread


"The exotic scents of saffron and lemon will fill your kitchen when you bake this beautiful braided bread."


2 h 30 m servings 368 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the milk in a small saucepan until it bubbles, then remove from heat; add butter, sugar and stir until melted. Let cool until lukewarm. In a small bowl, soak the saffron in the hot water, let cool until lukewarm, drain and reserve the liquid.
  2. In a large mixing bowl, combine the milk mixture with the reserved saffron water and eggs. Add the yeast and stir to dissolve. Add the salt, nutmeg, cinnamon, lemon zest and 4 cups of the flour; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces, form into 14 inch long 'ropes'. Braid the 'ropes' together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake at 350 degrees for 50 to 60 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped. Remove to a wire rack and cool.
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  1. 31 Ratings


There's a problem with the rescipe. Using that much saffron would be a mistake. 1/36 to 1/4 teaspoon would be more advisable. Also the cinnamon & nutmeg should be left out entirely. It would...

The aroma of this bread is beautiful. It is a traditional Cornish recipe for a bread/buns baked at Christmas. Cornwall used to grow masses of Crocus for the stamens that are saffron. The more sa...

I knew what I wanted from this recipe the saffron buns of my childhood so I played with it a little bit. I only used 1 teaspoon of saffron added a cup and a half of dried fruit with the flour an...

Just a few notes on this recipe: 1. Cube the butter before you put it in the milk, the milk isn't quite hot enough to melt two whole sticks. 2. For efficiencies sake, I'd soak the saffron in the...

Excellent! The saffromn combined with the cinnamon, nutmeg, and zest is an amazing coombination. (being from Jamaica, we love our nutmeg). The yeastiness, sweeteness, and texture of this bread...

I haven't given this five stars, as I felt the quantity of flour was slightly out (I needed to add in a good deal more than the recipe called for) and it would have been good to know how enormou...

incredible bread...wow very impressive, will DEFINITELY make again! Made a very large loaf.

a very nice flavor and texture when fresh baked but it dried out very quickly. making very small loaves of this might be better.

Very good taste to the bread it made a beautiful loaf but was very large. Next time I will make it into two loafs.