Bloom saffron in the recipe's milk or water, then add it to the dough. Bake at 350–375°F (175–190°C) for color retention. Higher heat darkens the threads. For visible threads in finished bread, fold in whole at the final shape.
Lussekatter (Swedish saffron buns)
The famous Scandinavian Christmas saffron bun. Bloomed saffron in milk → enriched yeast dough → S-twisted with two raisins.
Saffron brioche
Replace 1/4 cup of the milk in any brioche recipe with saffron-bloomed milk.
Saffron pound cake
2 tbsp saffron-bloomed milk in a classic 1-1-1-1 pound cake. Bake at 325°F (165°C).
Heat rules
- < 350°F: color retained, aroma mostly preserved.
- 350–400°F: color holds, aroma reduced.
-
425°F: threads can scorch in direct contact with the crust.