A Swedish treat that's usually eaten during Christmas but something I love to eat anytime! These lil saffron buns are best to eat warm with a cup of tea, coffee or hot cocoa!
200C for 8-10min
In a convection professional oven 180c and turn after half time
Saffron mix
2g Saffron
20g Boiling water
20g Sugar
Mix together and let set for 20min.
Pre-dough
500g Milk
550g Flour, white
50g Fresh yeast
Heat the milk until 37c and pour over the yeast. Add the saffron mix and add the flour while mixing in a machine with a hook or by hand.
Leave to proof for 30min.
Dough
500g Flour, white
200g Sugar
10g Salt
200g Butter, roomtemp.
Add everything to your pre-dough except the butter and knead until combined. Add the room temp butter.
Leave to proof for 1-2 hours depending on if you proof in an oven on 30 degrees or in room temperature.
HOW TO MAKE THE BUNS
1. Split the dough in 2. Roll the dough pieces out with a rolling pin to about 3-5mm thick.
2. Cut long stripes and roll one edge half way in, flip it and roll the other side to the middle.
3. Let proof one more time for 1-2 hours. Add a raisin or sultana on top of the buns if preferred.
4. Bake! See top
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