{"id":29040,"date":"2023-12-06T22:30:40","date_gmt":"2023-12-06T21:30:40","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/aveqias-best-saffron-buns\/"},"modified":"2023-12-07T16:51:14","modified_gmt":"2023-12-07T15:51:14","slug":"aveqias-best-saffron-buns","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/aveqias-best-saffron-buns\/","title":{"rendered":"AVEQIA&#8217;s best saffron buns"},"content":{"rendered":"\n<div id=\"aveqia-text-block_9084f56bbb6ffd3f200e047a6bfee43c\" class=\"block-aveqia-text wrapper md:my-20 my-12\">\n  <div class=\"container max-w-2xl mx-auto wysiwyg\"><p>This recipe for saffron buns was originally developed in collaboration with Electrolux, we think it might be the juiciest buns we&#8217;ve ever made! The dough is a bit &#8220;loose&#8221;, so it may seem a bit difficult to work with, but believe us, it&#8217;s worth it, because there&#8217;s nothing better than freshly baked saffron buns for Christmas!<\/p>\n<p>Saffron buns<\/p>\n<p>Makes about 20 buns<\/p>\n<ul>\n<li><span data-contrast=\"auto\">30 g <\/span> <span data-contrast=\"auto\">Yeast<\/span><span data-ccp-props=\"{}\"> <\/span><\/li>\n<li><span data-contrast=\"auto\">1 g<\/span> <span data-contrast=\"auto\">Saffron<\/span><span data-ccp-props=\"{}\"> <\/span><\/li>\n<li><span data-contrast=\"auto\">250 g<\/span> <span data-contrast=\"auto\">milk<\/span><span data-ccp-props=\"{}\"> <\/span><\/li>\n<li><span data-contrast=\"auto\">470 g<\/span> <span data-contrast=\"auto\">Wheat flour<\/span><\/li>\n<li><span data-contrast=\"auto\">100 g<\/span> <span data-contrast=\"auto\">Spelt flour<\/span><span data-ccp-props=\"{}\"> <\/span><\/li>\n<li><span data-contrast=\"auto\">3 g<\/span> <span data-contrast=\"auto\">salt<\/span><span data-ccp-props=\"{}\"> <\/span><\/li>\n<li><span data-contrast=\"auto\">5 g<\/span> <span data-contrast=\"auto\">Cardamom<\/span><span data-ccp-props=\"{}\"> <\/span><\/li>\n<li><span data-contrast=\"auto\">110 g <\/span> <span data-contrast=\"auto\">granulated sugar<\/span><span data-ccp-props=\"{}\"> <\/span><\/li>\n<li><span data-contrast=\"auto\">55 g<\/span> <span data-contrast=\"auto\">Eggs (about 1 medium-sized egg)<\/span><span data-ccp-props=\"{}\"> <\/span><\/li>\n<li><span data-contrast=\"auto\">180 g<\/span> <span data-contrast=\"auto\">Butter (room temperature)<\/span><span data-ccp-props=\"{}\"> <\/span><\/li>\n<\/ul>\n<p>Sugar syrup<\/p>\n<ul>\n<li><span data-contrast=\"auto\">100 ml caster <\/span><span data-contrast=\"auto\">sugar<\/span><\/li>\n<li><span data-contrast=\"auto\">100 ml<\/span> <span data-contrast=\"auto\">Water<\/span><\/li>\n<\/ul>\n<p>How to:<\/p>\n<p><span data-contrast=\"auto\">Heat the milk and saffron to 37<\/span><span data-contrast=\"none\">\u00b0C. Mix the yeast into the milk mixture. <\/span><span data-ccp-props=\"{}\"> <\/span><\/p>\n<p><span data-contrast=\"none\">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. <\/span><span data-contrast=\"none\">(if you don&#8217;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).<\/span><span data-ccp-props=\"{}\"> <\/span><\/p>\n<p><span data-contrast=\"none\">Place the dough in a bowl, put it in the oven and let it rise under a cloth for 40 minutes.<\/span><span data-ccp-props=\"{}\"> <\/span><\/p>\n<p><em>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. <\/em><\/p>\n<p><span data-contrast=\"none\">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. <\/span><span data-ccp-props=\"{}\"> 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.<br \/>\n<\/span><\/p>\n<p><span data-contrast=\"none\">Let the saffron buns rise for 40 minutes in a warm place. Bake on 200\u00b0C for about 7 minutes or until the buns are golden. Brush with the syrup. If you make the &#8220;cinnamon bun&#8221; version, you can also sprinkle a little &#8220;pearl sugar&#8221; over the buns after brushing them with the syrup.<br \/>\n<\/span><\/p>\n<\/div>\n    <\/div>","protected":false},"featured_media":29036,"template":"","recipe_category":[],"course":[224],"season":[],"class_list":["post-29040","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-desserts"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>AVEQIA&#039;s best saffron buns - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"AVEQIA&#039;s best saffron buns och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/aveqias-best-saffron-buns\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"AVEQIA&#039;s best saffron buns - 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