Saffron Buns
Moist, tender and delicious, these traditional sweet Saffron Buns are a great addition to your Holiday baking list!
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