The next Swedish bread I made last week is the saffron bun. I am sure many of you would be familiar with this saffron bun. Saffron is added while kneading the dough and it gives an amazing colour to the final buns. These buns are made for Swedish Christmas time St Lucia feast on December 13th. Made in the shape of S, they are also studded with raisins.
The original recipe had eggs and yolk as part of the dough and as usual, I made them eggless. The dough was so soft and lovely to work with. I enjoyed kneading it and the saffron gave it a lovely flavour. The buns were so soft fresh out of oven. Serve it warm with some butter and jam and you will be in heaven. Look at the colour the saffron has given to the final buns. It was so beautiful to look at and my house was filled with the aroma of saffron.
Recipe Source: King Arthur Flour
Makes 6 Buns
Saffron – 1/8 tsp
Hot Water – 1/2 cup
Milk – 1/4 cup
Sugar – 2 tbs
Butter – 1 1/2 tbs
Curd – 3 tbs
Instant Yeast – 1/2 tbs
All Purpose Flour – 1 1/2 cups
Milk – For Wash
Raisins – 12
In a bowl mix together saffron and hot water. Set aside for 10 minutes.
In another bowl mix together flour, sugar, yeast.
Add the butter, curd, saffron water and milk and mix to form a soft dough.
Transfer to counter and knead it for 10 minutes until soft and elastic.
Place in an oiled bowl, cover with cling film and set aside until double in volume.
Take it back to counter and punch the dough down.
Divide into six equal portions.
Roll each portion into a 15″ long rope.
Curl the ends toward the centre forming an S shape.
Place two raisins in the centre of each roll.
Cover and let it prove for 20 – 30 minutes.
Preheat oven to 200°C.
Give milk wash to the rolls and bake them in the oven for 20 minutes or until the top is golden brown.
Remove from oven and place them on a wire rack to cool.
Enjoy them warm.