saffron buns

Saffron & Vanilla Buns

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ingredients (15 ):

Buns:

  • 25g fresh yeast

  • 75g butter

  • 0.5g saffron powdered

  • 0.75dl sugar

  • 2.5dl milk

  • 125g quark or thick greek yoghurt

  • 0.5 tsp salt

  • 1 egg

  • 8-9 dl wheat flour

filling:

  • 100g room temperature butter

  • 0.75dl sugar

  • 1 tsp vanilla extract

egg wash:

  • 1 egg

  • pearl sugar (also called nib and hail sugar)

How to:

Buns:

Crumble the fresh yeast into a bowl. 

Melt the butter in a small saucepan, add the saffron powder to it. Then add in the milk and make sure the mixture is at 37°C.

Pour the liquid over the yeast and mix until the yeast has dissolved. Add sugar, quark/yoghurt, salt and egg and mix well. Then gradually add the wheat flour and save about 1 dl for later. 

Knead the dough for about 10 minutes then let it rest under a moist towel for 30-45 minutes.

Filling:

Mix butter, sugar and vanilla extract to a nice paste.

Put the dough on a well floured working space and roll it out to a 25*60 cm rectangle. Spread the filling on to i , and fold it in half making it around 25*30cm. 

Cut it into 1-2cm thick strips, then two by two spin the strips together and twist them around into a bun. Put them on a parchment lined baking dish and cover them with a towell again, letting them rest and rise for 30 minutes. 

Turn your oven to 250°C. Give the buns an egg wash and spread some pearl sugar on top before letting them bake for 8 minutes. Then let them cool down on a rack. Enjoy!

Pepper Buns

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ingredients (15 pieces):

Buns:

  • 25 g yeast

  • 85 g butter

  • 0.5 tbsp cinnamon

  • 1 tsp cardamom

  • 1 tsp clove

  • 1 tsp ginger *

  • 1 dl sugar

  • 2,5 dl milk

  • ½ tsp salt

  • 7-8 dl flour

  • 1 egg


    *If you want to make regular “Lussebullar” or “Saffron buns” change the cinnamon, cardamom, clove and ginger to 0.5 g saffron.

How to:

Crumble the yeast into a bowl. Then melt the butter in a small saucepan, add the spices and then the milk. Blending it until you reach 37 C. Pour the mixture over the yeast, blend until the yeast dissolves. Later ad sugar and salt and while blending ad the flour little at a time. Knead the dough for 10 minutes, then let it rest for 45 minutes under a kitchen towel.

Take pieces and form them into nice shapes and put them on a lined baking sheet. Then let them rise for another 30 minutes.

Turn oven to 200 C.

Brush the buns with an egg wash before baking them for about 10 minutes and then letting them cool on a rack.