Name: Rose Gulkand stuffed Saffron Wreath recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 205 min
Cook time: 25 min
Total time: 230 min
Yield: 3
Ingredients: Saffron 1/2 gram; Hot milk 1/4 cup; Plain flour 2 cups; Dry yeast 1.5 teaspoon; Sugar 2 tablespoons; Lukewarm milk 1/4 cup; Egg large 1; Pink salt a big pinch; Castor sugar 1/4 cup; Butter unsalted melted 6 tablespoons; Chocolate syrup 2 tablespoons; Rose gulkand 3 to 4 tablespoons; Pistachios chopped 3 tablespoons

ABOUT Rose Gulkand stuffed Saffron Wreath RECIPE

Saffron wreaths are traditionally prepared in Sweden during winter holiday season. My take of combining Desi Rose Gulkand with saffron flavored bread is worth enough . Trust me . It tastes amazing and everyone in my family enjoyed this flavorful bread to the core. Its winter in Riyadh . Would say must try this season .

Instructions

Soak crushed saffron in 1/4 cup hot milk for an hour or until milk turns golden yellow .
In a bowl, take warm milk and add yeast and a tablespoon sugar in it . Mix and set aside for ten minutes or until yeaat mixture blooms.
In another wide bowl, take the flour , salt , castor sugar . Combine ingredients well .
Make a well in the centre of the flour. Add the frothy yeast milk and saffron milk .
Mix with a spatula .
Add the beaten egg .
Add the butter and knead ingredients to form a dough .
Dust in extra flour and knead for 10 to 15 minutes by srretching dough front and back . Dough now turns mooth , pliable with bounce back texture .
Brush little butter. Cover and rest the dough in a warm place until dough doubles in size.
Take the doubled in size dough . Deflate the dough . Again dust with flour and knead for another 7 mins.
Divide dough into 3 equal portions.
Take one portion and roll into a large round sheet .
Spread Gulkand throughout the sheet.
Drizzle chocolate syrup and spread throughout the sheet.
Start rolling the sheet from one side to another to form a smooth log wity both ends sealed .
Hold the head portion while cutting the log downwards . One head with two tails structure
Leaving the head , start braiding the tails in opposites . Form a circular pattern and seal the ends at one point .
Sprinkle chopped pistachios.
Take the wreath to a parchment lined baking tray .
Cover the wreath and set aside for 30 minutes for final proofing .
Preheat oven for 10 minutes at 180C .
Egg wash the wreath.
Bake in a preheated oven for 20 minutee or until wreath turns golden in colour .
Rose Gulkand stuffed Saffron wreath Bread is ready.
Take the baked wreath out from the oven and cool .
Slice and serve warm if prefered .

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