Dessert Ovenbaked Sweets & Baking

Saffron Braid

Today is Twelfth Night, which means that the Christmas season is officially coming to an end. So I’ll show you my last saffron bread, this one baked as a braid. I used the same dough as previously with silken tofu (you’ll find the recipe in my Saffron Wreath post).

To make the braid, I rolled out three squares of dough and spread them with vegan butter, almond paste and crushed almonds. Next, I rolled each square, and using a sharp knife I carefully cut along the top of each roll, just through the first two layers of dough. Then I pinched the three ends of the rolls together, and braided the rolls and pinched the end tightly and tucked it in underneath the braid on both sides. I brushed it with oat milk and sprinkled it with flaked almonds and caster sugar. I covered it with a tea towel to let it rise another 20 minutes before baking it at 255 C for about 17-20 minutes.

Similar Posts