Fluffy and soft, these saffron buns are a delightful recipe that's guaranteed to impress anyone!
Since it's the last few days until day 365, I'm making both my favorite treats and recipes I have wanted to make since the beginning of the blog.
I've been in awe of these saffron buns for quite some time now. They are so pretty, shaped like an "S".
Plus, these are finished off with a raisin on both ends of the buns! If you want, you don't need the cardamom, though I find it adds a nice flavor.
Though you can make the dough in your stand mixer, I like to make it by hand! These are really quick to make so you can have a batch of fresh buns in a few hours.
|Level:👩🏽🍳👩🏽🍳|Time: 3 hours|Serves 10|
3/4 cup milk
1 teaspoon saffron threads
1 teaspoon + 1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast
3 1/2 cups all-purpose flour
The seeds from 3 cardamom pods, ground
1/4 cup unsalted butter, softened
1/4 cup of sour cream
2 large eggs + 1 extra for the egg wash
In a pot, heat the milk, saffron, and sugar for one minute. Turn off the heat, and let the mixture sit until it is warm to the touch. It should not be super hot. Add your yeast and let the milk foam up, 5 minutes.
In a large bowl, mix the flour, cardamom, butter, sour cream, eggs, and yeast mixture. Knead into a ball and cover with a towel to proof for 1 hour. Once the dough has doubled in size, divide it into 10 pieces. Roll each piece into a long rope that is 14" long. Swirl the dough into an S shape starting at one end until the middle and then the other end. Place onto a baking sheet lined with parchment paper and repeat with your remaining pieces. Cover with a towel and proof for 1 more hour.
Preheat your oven to 425 degrees F, and mix your extra egg in a bowl. With a pastry brush, brush the egg wash onto your saffron buns. Place a raisin on the middle of both swirls of each bun. Bake for 15 minutes until golden brown.
- The Bored Baker 👩🏽🍳