Grind the saffron together with a tsp sugar to a fine powder.

Melt the butter and add the saffron. Add milk and make sure it is “finger warm”. Pour the liquid in a big bowl. Add egg, sugar and salt, most of the flour and the yeast and the baking powder.

Work to a smooth dough (preferably in a machine for several minutes). Let raise to double size for an hour.

Work the dough by hand and divide in 20 equal parts. Roll them and form as pretzels. Put on an oven tray and let raise another 30-40 minutes (or to double size).

Baking time and heat depends on your oven. For an electrical oven bake for 8 minutes in 250°C. My fan oven needs only 200°C for 6-8 minutes.

For decoration, brush the rolls with melted butter and dip in sugar.

If you freeze them for using another day, save the decorating part until the day you serve them.

There is just no Advent and Christmas in Sweden without saffron bread. How they are baked and served varies but the very special smell of saffron mixed with the cinnamon and other spices of the gingerbread is the smell of Christmas season.