• 1 cup warm water
• 4 1/2 teaspoons active dry yeast
• 6 tablespoons sugar
• 1/2 teaspoon saffron threads
• 1/2 teaspoon tumeric
• 3 eggs, room temperature
• 1 egg yolk, room temperature
• 5 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 8 tablespoons salted butter, room temperature
• 1 egg yolk for brushing

Pour warm water in the bowl of your stand mixer with

dough hook attachment. Mix in yeast, sugar, turmeric

and saff ron threads. Let sit 5 minutes until foamy.

Add eggs and egg yolk, mixing until combined. Add fl our

a half cup at a time. Add salt and butter. Knead dough

in mixer for fi ve minutes.

Put in an oiled bowl and cover with plastic wrap and a

clean kitchen towel and let rise for two hours.

Divide dough into 3-6 equal parts. (Depending on the

braid you want, 6 equal parts will create a more intricate

braid). Roll each part into a 14-inch rope. Place each

rope close together and braid loosely. Tuck under the

ends. Brush with oil and let rise again for 45 minutes.

Mix egg yolk with 2 tablespoons of water and gently

brush over risen bread.

Preheat oven to 375°F. Bake for 40-45 minutes. When

you tap on the bread, there should be a hollow sound,

not a thud. Place on rack to cool.