Saffron is one of my favourite spices. Opening the container with the saffron starts this "golden journey" :-) When I was kneading this bun dough together, I could not help myself from time to time to nip a small portion of this dough and eat it raw. The next step in this "golden journey" is the baking process, where your house with being filled up with a wonderful flavour of saffron. And the final step in this "golden journey", which when you eat very single bite of these buns.
The basic bun recipe, I have found in the cake book called "a piece of cake" by Leila Lindholm: And this only adjustment is, that I have replaced cardamon with saffron.
Saffron buns - 16-18 buns
- ½-1 g saffron
- 300 g milk
- 10 g yeast
- 150 g sugar
- ½ teaspoon salt
- 150 g butter - soft
- 1 egg
- 700-725 g wheat flour
- 1 egg for glazing
- Heat the milk to max. 37'C.
- Stir the yeast into the milk.
- Add sugar, saffron, salt and egg into the milk mix.
- Add the flour into the milk mix.
- Knead the dough for a short time.
- Cut the butter into small pieces.
- Add the butter into the dough.
- Knead the dough and butter together. I usually knead for 10 minutes.
- Let the dough raise for 45-60 minutes.
- De-gas the dough and divide it into 16-18 buns - I use a scale for this part of the process
- Place the buns on the oven tray, covered with baking paper
- Let the bun raise again for 45-60 minutes.
- Heat the oven (conventional) to 200'C.
- Place the bun in the lower part of the oven.
- Let the buns bake for 20-25 minutes.