Home » enriched » Saffron buns (Sat 28.04)

Saffron buns (Sat 28.04)

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.

Ingredients.

  • 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.

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2. Soak the strands in some milk and leave them for some hours or even overnight.

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3. Put flour and sugar in a bowl.

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Add sugar and raisins

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Add the butter cut into pieces.

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Rub the butter in the flower mixture till all are well combined.

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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).

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4. Pour the saffron mixture on the flour.

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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.

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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.

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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.

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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.

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saffron buns

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