AVEQIA’s best saffron buns
This recipe for saffron buns was originally developed in collaboration with Electrolux, we think it might be the juiciest buns we’ve ever made! The dough is a bit “loose”, so it may seem a bit difficult to work with, but believe us, it’s worth it, because there’s nothing better than freshly baked saffron buns for Christmas!
Saffron buns
Makes about 20 buns
- 30 g Yeast
- 1 g Saffron
- 250 g milk
- 470 g Wheat flour
- 100 g Spelt flour
- 3 g salt
- 5 g Cardamom
- 110 g granulated sugar
- 55 g Eggs (about 1 medium-sized egg)
- 180 g Butter (room temperature)
Sugar syrup
- 100 ml caster sugar
- 100 ml Water
How to:
Heat the milk and saffron to 37°C. Mix the yeast into the milk mixture.
Mix all the dry ingredients in a bowl and pour in the milk, saffron, yeast mixture and the egg. Knead by hand until the dough is nice and shiny. Knead in the butter a little at a time. (if you don’t feel like kneading by hand, you can definitely use a dough mixer, but use low speed as it is important not to overwork the dough).
Place the dough in a bowl, put it in the oven and let it rise under a cloth for 40 minutes.
While the dough is rising, you can make the sugar syrup; simply boil granulated sugar and water until the sugar dissolves. Save for brushing the buns when they are baked.
Flour the bench with about 100 ml of wheat flour, pour out the dough and roll it out thinly with a rolling pin. Cut the dough into 1 cm thick strips and roll the ends towards each other, then place on a baking sheet. Alternatively, roll out the dough in the same way as for cinnamon buns; roll out the dough thinly, spread butter on the whole dough and fold it in half. Then cut strips and spin them in the same way as you would cinnamon buns.
Let the saffron buns rise for 40 minutes in a warm place. Bake on 200°C for about 7 minutes or until the buns are golden. Brush with the syrup. If you make the “cinnamon bun” version, you can also sprinkle a little “pearl sugar” over the buns after brushing them with the syrup.
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