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 .