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Saffron Buns

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Saffron buns are soft, fluffy Scandinavian-inspired yeast breads with a beautiful golden color and delicate floral aroma. Gently sweet and fragrant, they are perfect for breakfast, afternoon coffee, or festive holiday gatherings.

Ingredients

  • All-purpose flour
  • Saffron threads
  • Whole milk
  • Unsalted butter
  • Granulated sugar
  • Active dry yeast or instant yeast
  • Large egg
  • Fine salt
  • Ground cardamom, optional
  • Raisins or currants, optional
  • Egg, for egg wash

Instructions

  1. Gently warm the milk until lukewarm but not hot. Combine a small amount of the warm milk with the saffron threads and let steep for about 10 minutes to release their color and aroma.
  2. If using active dry yeast, combine it with some of the warm milk and a small pinch of sugar. Let stand for 5–10 minutes until foamy. If using instant yeast, it can be mixed with the dry ingredients.
  3. Melt the butter and let it cool slightly. Combine the remaining warm milk, saffron mixture, melted butter, sugar, and egg.
  4. In a large mixing bowl, combine the flour and salt. Add the ground cardamom, if using.
  5. Gradually add the liquid mixture to the flour and mix until a soft dough forms.
  6. Knead the dough for 8–10 minutes by hand, or slightly less with a stand mixer, until smooth, elastic, and slightly tacky.
  7. Place the dough in a lightly greased bowl, cover, and leave in a warm place for 60–90 minutes, or until roughly doubled in size.
  8. Gently deflate the risen dough and divide it into 12 equal portions. Roll each portion into a rope and form an S-shaped bun or decorative swirl.
  9. If using raisins or currants, press them into the centers of the swirls. Arrange the buns on parchment-lined baking sheets with space between them.
  10. Cover loosely and let the shaped buns rise for 30–45 minutes, or until noticeably puffy.
  11. Preheat the oven to 375°F (190°C). Gently brush the risen buns with beaten egg.
  12. Bake for 12–15 minutes, or until golden and cooked through.
  13. Transfer the saffron buns to a wire rack and let them cool slightly before serving.

Notes

  • Steeping the saffron in warm milk helps distribute its color and flavor evenly throughout the dough.
  • Avoid adding excessive flour. The dough should remain soft and slightly tacky for light, fluffy buns.
  • For traditional Swedish-style buns, shape the dough into S-shaped rolls and place a raisin in the center of each curl.
  • Ground cardamom can be added for a warm, citrusy spice that complements saffron.
  • For sweeter buns, add a powdered sugar glaze after baking or sprinkle pearl sugar over the egg wash before baking.
  • For an almond variation, fill the dough with softened butter, sugar, and almond paste before shaping.
  • The dough can be refrigerated for a slow overnight rise, then shaped, proofed, and baked the following day.
  • Store cooled buns in an airtight container at room temperature for about 2 days or freeze in a freezer-safe container for longer storage.
  • Reheat leftover buns in a 300°F (150°C) oven for 5–8 minutes before serving.

Nutrition

Find it online: https://thefamilycooking.com/saffron-buns/