Sweet saffron buns after a recipe from Linda Collister (the bread book). Long rising time, something to start in the morning to be ready in the afternoon.
- 1 tsp saffron strands
- 2 tbsp milk
- 500 g bread flour
- 1/2 tsp salt
- 85 g sugar
- 200 g dried sultana’s
- 170 g butter
- 30 g fresh yeast
- 170 ml milk
- 30 g butter melted (glaze)
Original recipe sprinkles the buns at the end with demerara sugar and uses 30 g mixed peel.
1. Put the saffron strands on a saucer and toast them about 5 minutes (recipe 10 to 15) in an oven at 180° C.
2. Soak the strands in some milk and leave them for some hours or even overnight.
3. Put flour and sugar in a bowl.
Add sugar and raisins
Add the butter cut into pieces.
Rub the butter in the flower mixture till all are well combined.
Make a well in the centre add some of the milk and crumble the yeast into it. Mix to a paste. Leave to stand for 10 to 15 minutes. (recipe does this in an extra bowl).
4. Pour the saffron mixture on the flour.
Add most of the remaining milk. Mix all to have a soft dough, add rest of the milk or even some additional if needed. Knead for 5-10 minutes to a smooth dough.
Leave to rise at least 2 hours. Given the amount of butter in the dough it can take several hours (2-4) before the dough is doubled in size. Timing is not critical .
5. After a good rising, this time after 2 hours.
Turn out the dough and divide into 16 pieces (easier to me than the 14 from recipe). Form each one into a nice bun, avoid too many uncovered raisins on top.
Leave to rise, again this can take up to 2 hours.
6. Preheat oven to 190° C and bake for 15-20 minutes until golden brown.
7. Take out of the oven and brush with the melted butter, sprinkle the sugar on top if using.