Saffron Braids Recipe
A truly magical recipe for Saffron Braids not only looks nice but also tastes great! If it is an impressive Dessert that you require, then this dish is the answer. It would be a sin to not try this sinfully delicious Saffron Braids recipe.
Ingredients
4 saffron strands
1 cup (250 ml) hot milk
1/4 cup (50 g) sugar
2 pkgs. active dry yeast
3-1/3 cups (500 g) all-purpose flour
1/2 teaspoon salt
8 tablespoons (120 g) margarine
2 eggs
Grated peel of 1/2 lemon
Oil to deep-fry
Additional 1/2 cup (100 g) sugar
Directions
Steep saffron in hot milk overnight.
Strain milk and reheat to warm, 110°F (43 °C).
Pour into a small bowl.
Stir in a pinch of sugar and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining scant 1/4 cup (50 g) sugar and salt into a large bowl.
Melt margarine; cool slightly.
Lightly beat margarine, eggs and lemon peel into yeast liquid.
Pour into flour mixture, combining to make a soft dough.
On a floured surface, knead dough 5 to 10 minutes until smooth and elastic.
Cover and let rise in a warm place 30 minutes.
Knead risen dough lightly.
Divide into 4 pieces.
Divide each piece into four and roll out to 6- to 8-inch (15- to 20-cm) strips.
Use 4 strips at a time to weave braids.
Cover and let rise in a warm place 15 to 20 minutes.
Heat oil in a deep-frying pan to 300°F (150°C).
Fry braids 10 minutes or until golden, turning at least once during cooking with a slotted spoon.
Lift out cooked braids with slotted spoon; drain on paper towels.
Sprinkle with additional sugar while hot.
Strain milk and reheat to warm, 110°F (43 °C).
Pour into a small bowl.
Stir in a pinch of sugar and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining scant 1/4 cup (50 g) sugar and salt into a large bowl.
Melt margarine; cool slightly.
Lightly beat margarine, eggs and lemon peel into yeast liquid.
Pour into flour mixture, combining to make a soft dough.
On a floured surface, knead dough 5 to 10 minutes until smooth and elastic.
Cover and let rise in a warm place 30 minutes.
Knead risen dough lightly.
Divide into 4 pieces.
Divide each piece into four and roll out to 6- to 8-inch (15- to 20-cm) strips.
Use 4 strips at a time to weave braids.
Cover and let rise in a warm place 15 to 20 minutes.
Heat oil in a deep-frying pan to 300°F (150°C).
Fry braids 10 minutes or until golden, turning at least once during cooking with a slotted spoon.
Lift out cooked braids with slotted spoon; drain on paper towels.
Sprinkle with additional sugar while hot.
