Saffron Buns
I love bread 🍞 and when December is here, it brings a tasty assortment of them like Stollen, Rosca de Reyes also know as Three Kings, Panettone, Potica, Challah, Christopsomo, and many others including this one…
When I was working as a bartender, there was a waitress who was from Sweden…. blond 👱♀️, blue eyes, tall, pretty with a lovely accent. When there were some downtimes at the bar, often was I asking questions about her culture and food.
In December, we all decided to bring something sweet representing our culture, our roots. One brought Gingerbread Cookies, there was a Flapper Pie 🥧, another was Panettone, and so on. I decided on a Sugar Pie while the one from Sweden brought these bright golden yellowish looking rolls… Saffron Buns!
Formed as an “S” with coils on both ends and a raisin in the center of each, these cute little guys are so delicious 😋! The buns are sweet and fluffy with a nice buttery taste to them. Colorful with a delicate floral note from the saffron, they make the prefect breakfast bread for the Holidays!
As the title refers, the buns are made with saffron giving the flavor profile some complexity. This is the most expensive 💰 spice in the world. Sold anywhere from $12 to $20 a gram, this is an ingredient that should be used for special dishes like Paella, Saffron Rice Stuffing, Lamb Tagine, Bouillabaisse, etc.
There’s a traditional religious meaning behind them. Also know as Lussekatter, these are made the day before December 13th. The next morning which is St Lucia Day, the oldest daughter delivers tea or coffee ☕ along with these rolls to her parents. This Festival of Light is celebrated in many Scandinavian countries.
When I tasted them the first time, there was cardamom in the buns. Things have changed but back then, I wasn’t really using this particular spice so when she gave me the recipe after requesting it a few times, I substituted cardamom for cinnamon and nutmeg. If you decide to go with it, use 1 teaspoon.
During winter, my kitchen is cold 🥶 until I start making something. Prior to letting the dough rise, I start my oven at 350ºF for a couple minutes at the most and then shut it off. I place my dough in a bowl, cover and transfer to the oven. It makes a nice and cozy draft-free area for the dough to rise.
When it finally doubles in size, I make roughly 14 balls of about 2 inches in diameter from the dough. If I want to be meticulous about it, I should weight the dough, divide it equally in 14 pieces and then roll them out into an oblong shape until it reaches 15 inches long… but I don’t!
Colorful from the saffron-infused milk, these tasty sweet Saffron Buns are a great addition to your Holiday 🎄 baking list! Enjoy these delightful saffron-hued sweet rolls this season with a nice cup of coffee or tea…
Bon Appétit! 🍽
Here are more festive recipes for you to enjoy… 😀
– Holiday Turkey
– Stuffed Dates with Gorgonzola
– Mistletoe Kiss
– Oysters Rockefeller
– Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon
– Scallops and Roasted Chestnut Soup
– Tourtière
and for even more bread recipes 🍞, click on this link… Recipe Category • Bread & More
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Saffron Buns
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Ingredients
- 1 cup milk
- 1 tsp. saffron threads, crumbled
- 1 tbsp. honey tips & tricks
- 2 1/4 tsp. active dry yeast
- 4 1/2 cups unbleached all-purpose flour, divided
- 1/3 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground Himalayan pink salt
- 5 tbsp. unsalted butter, melted and room temperature
- 1/4 cup light sour cream
- 2 large free-range eggs, room temperature and beaten
- 1 tbsp. grapeseed oil, or as needed tips & tricks
- 1 egg wash (egg yolk mixed with 1 tbsp. water)
- 28 Thompson raisins
Directions
- In a small saucepan over medium heat, add milk and saffron. Bring the temperature to 120ºF.
- Add honey, stir well and remove from the heat. Pour the mixture into the bowl of a stand mixer and let it cool until the temperature reaches between 105ºF to 110ºF.
- Add yeast, stir well and let it proof for 15 minutes.
- In a medium bowl, add 4 cups flour, sugar, cinnamon, nutmeg, and salt; whisk to combine and set aside.
- When yeast is active, add butter, sour cream and beaten eggs. Using the paddle attachment, process on medium speed until nicely blended.
- Switch to dough hook attachment and add half dry ingredients. Process on low speed until somewhat mixed before adding the remaining half.
- When mixed, increase the speed to 3 and knead until the dough pulls away from the sides of the bowl, adding by the tablespoon the remaining ½ cup flour.
- Increase the speed to 4 and knead for 4 minutes. Grease a bowl lightly with oil; set aside.
- Transfer the dough to a work surface and form a ball by pulling under. Place it in the prepared bowl, swirling around to coat.
- Cover with a clean dish towel and transfer the bowl to a draft-free area such as the oven with the temperature off. Let it rise for 1 ½ to 2 hours or until it doubles in size.
- A couple hours later, remove it from its draft-free spot and drop the dough back on the work surface. Form 14 balls of about 2-inches in diameter.
- Cover them with the towel while working with one at a time.
- Roll the ball out into an oblong shape, about 15 inches long. Curl the ends in opposite directions forming an “s” with coils on both ends.
- Place it on a large baking sheet lined with parchment paper. Set aside while doing the others.
- Cover them with the towel and let the buns proof for 45 minutes or until they double in size.
- Preheat oven to 400ºF.
- Brush egg wash on tops and sides of buns and place a raisin in the center of each coil.
- Transfer to the preheated oven and bake for 10 to 12 minutes or until the buns are golden, rotating the baking sheet halfway through cooking.
- Remove from the heat and let them cool slightly before serving. Makes 14 large buns
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