Recipe

Sweet Saffron Buns Recipe

Add Step-by-Step Photos	Noir / All my dishes 1 year, 8 months ago This is a recipe that dates back over 200 years ago, been tweaked a little and is egg free.Some people may call them Buns some Cakes... Enjoy! :) Prep:240m Cook:25m Servings:12	Noir
	sweet saffron cakes

Does this look good? Yeah! / Nope

Fans

smooch

pink

Ingredients

1/2 teaspoon saffron strands

1 1/4 very warm milk

4 cups (500 grams) unbleached bread or all-purpose flour

1 teaspoon salt

1/2 cup (1 stick) butter

1/4 cup light brown sugar

2 1/2 teaspoons instant or active dry yeast

2/3 cup dried fruit

**Optional** 2-1/2 tbsp whole coriander seed

Directions

**Stir the saffron strands into the hot milk and set aside to infuse for half an hour at the minimum or as long as overnight (in the refrigerator).**

Combine the flour and salt in a mixing bowl. Cube the butter and cut it into the flour with a fork or a pastry cutter so that the mixture resembles course crumbs.

Stir in the sugar. If using active dry yeast, heat a half cup of the milk to room temperature, then stir in the yeast and allow to activate for 10 minutes. Otherwise, add the instant yeast directly to the flour mixture and stir in all of the milk.

Knead by hand for 6 to 8 minutes or in a stand mixer for 3 to 5 minutes. Add the dried fruit and knead some more until the fruit is distributed throughout the dough.

Place the dough in an oiled bowl, cover with plastic wrap, and set aside to rise at room temperature until doubled in size, roughly 45 minutes to 1 hour.

Shape the rolls by hand and place on a baking sheet. Cover the baking sheet with plastic and set aside to rise another 45 minutes. In the meantime, preheat the oven to 350 degrees.

Bake the rolls at 350 for approximately 20 to 25 minutes, rotating the baking sheet once halfway through.

The buns should be nicely brown.

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Comments

danadooley 1 year, 8 months ago said:
I can just imagine the aromas flooding your kitchen as you bake this. That is a very nice photo of a beautiful loaf. Great post, thanks for sharing.

invisiblechef 1 year, 8 months ago said:
I really like this one, thanks for sharing.

smooch 1 year, 8 months ago said:
Saffron is the best and this is great!

chefmeow 1 year, 8 months ago said:
I love saffron and this looks and sounds fantastic. Thanks for yet another great post.

pink 1 year, 7 months ago said:
Awesome Noir!*wink*

busmamawilliams 1 year, 1 month ago said:
I'm going to make this today! My son brought me back several boxes of amazing saffron from his trip to India this year. Perfect recipe to put my precious saffron to good use! Thanks!

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