Swedish Saffron Buns Recipe
A vegetarian European recipe with all purpose flour (maida), -1/ teaspoons active dry yeast, milk - (adjust). Ready in 50 min, serves 10.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Swedish Saffron Buns Recipe, first warm 3/4 th cup milk and butter in a saucepan
milk - (adjust)(1 cup)butter(4 tablespoon)saffron strands(1/2 teaspoon) - 2
Mix till the butter melts
butter(4 tablespoon) - 3
Once done add a tablespoon of sugar and saffron to the milk and butter
milk - (adjust)(1 cup)butter(4 tablespoon)saffron strands(1/2 teaspoon)caster sugar(1/4 cup) - 4
Stir to dissolve the sugar and take it off the heat
caster sugar(1/4 cup) - 5
Cool till it becomes lukewarm
- 6
Once the temperature of the milk is lukewarm add yeast to this mixture and leave it aside for 5 minutes
-1/ teaspoons active dry yeast(2)milk - (adjust)(1 cup) - 7
Into the bowl of a stand mixer add flour, salt and remaining sugar and whisk
all purpose flour (maida)(4 cups)pinch salt(1)caster sugar(1/4 cup) - 8
Gradually add the liquid mixture to the flour and knead
all purpose flour (maida)(4 cups) - 9
Add the remaining milk to form a soft dough
milk - (adjust)(1 cup) - 10
You can a little more milk if required to get a soft supple dough
milk - (adjust)(1 cup) - 11
Knead for about 10 minutes or till the dough is smooth
- 12
Gather the mixed dough together and form a ball and place it in a greased container,covered with a wet kitchen towel
- 13
Keep it in a warm place till it doubles in size for about 1
- 14
5 - 2 hours
- 15
Knock back the dough and divide into 11-12 portions
- 16
Line or grease two baking trays
- 17
Roll each portion into 7-8 inch long rope
- 18
Shape it into a ‘S’ and place on the baking trays, leaving some space between each bun
- 19
Press to seal the ends
- 20
Place a raisin at the centre of each curled end and press lightly
- 21
Cover loosely with a wet kitchen towel and keep it for another 30 minutes or till the rolls double in size
- 22
Meanwhile preheat the oven to 180 degree celcius
- 23
Whisk the egg white with a little water for brushing the Swedish Saffron Buns
saffron strands(1/2 teaspoon)egg white - for glazing(1) - 24
Once the dough has doubled, lightly brush the rolls with the egg white
egg white - for glazing(1) - 25
Bake for about 15-20 minutes or till golden
- 26
Once done remove the Swedish Saffron Buns from the oven and cool on a wire rack for five minutes
saffron strands(1/2 teaspoon) - 27
Serve Swedish Saffron Buns warm
saffron strands(1/2 teaspoon) - 28
Serve Swedish Saffron Buns with Apple Tea Latte Recipe or Maple Roasted Cinnamon Spiced Latte Recipe to warm you up on a cold evening
saffron strands(1/2 teaspoon)
Nutrition Facts
Per serving
Rate this recipe
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Swedish Saffron Buns Recipe
A vegetarian European recipe with all purpose flour (maida), -1/ teaspoons active dry yeast, milk - (adjust). Ready in 50 min, serves 10.
Curated byKavya Sharma🇮🇳
Directions
28 steps- 1
To begin making the Swedish Saffron Buns Recipe, first warm 3/4 th cup milk and butter in a saucepan
milk - (adjust)(1 cup)butter(4 tablespoon)saffron strands(1/2 teaspoon) - 2
Mix till the butter melts
butter(4 tablespoon) - 3
Once done add a tablespoon of sugar and saffron to the milk and butter
milk - (adjust)(1 cup)butter(4 tablespoon)saffron strands(1/2 teaspoon)caster sugar(1/4 cup) - 4
Stir to dissolve the sugar and take it off the heat
caster sugar(1/4 cup) - 5
Cool till it becomes lukewarm
- 6
Once the temperature of the milk is lukewarm add yeast to this mixture and leave it aside for 5 minutes
-1/ teaspoons active dry yeast(2)milk - (adjust)(1 cup) - 7
Into the bowl of a stand mixer add flour, salt and remaining sugar and whisk
all purpose flour (maida)(4 cups)pinch salt(1)caster sugar(1/4 cup) - 8
Gradually add the liquid mixture to the flour and knead
all purpose flour (maida)(4 cups) - 9
Add the remaining milk to form a soft dough
milk - (adjust)(1 cup) - 10
You can a little more milk if required to get a soft supple dough
milk - (adjust)(1 cup) - 11
Knead for about 10 minutes or till the dough is smooth
- 12
Gather the mixed dough together and form a ball and place it in a greased container,covered with a wet kitchen towel
- 13
Keep it in a warm place till it doubles in size for about 1
- 14
5 - 2 hours
- 15
Knock back the dough and divide into 11-12 portions
- 16
Line or grease two baking trays
- 17
Roll each portion into 7-8 inch long rope
- 18
Shape it into a ‘S’ and place on the baking trays, leaving some space between each bun
- 19
Press to seal the ends
- 20
Place a raisin at the centre of each curled end and press lightly
- 21
Cover loosely with a wet kitchen towel and keep it for another 30 minutes or till the rolls double in size
- 22
Meanwhile preheat the oven to 180 degree celcius
- 23
Whisk the egg white with a little water for brushing the Swedish Saffron Buns
saffron strands(1/2 teaspoon)egg white - for glazing(1) - 24
Once the dough has doubled, lightly brush the rolls with the egg white
egg white - for glazing(1) - 25
Bake for about 15-20 minutes or till golden
- 26
Once done remove the Swedish Saffron Buns from the oven and cool on a wire rack for five minutes
saffron strands(1/2 teaspoon) - 27
Serve Swedish Saffron Buns warm
saffron strands(1/2 teaspoon) - 28
Serve Swedish Saffron Buns with Apple Tea Latte Recipe or Maple Roasted Cinnamon Spiced Latte Recipe to warm you up on a cold evening
saffron strands(1/2 teaspoon)
About this recipe
A vegetarian European recipe with all purpose flour (maida), -1/ teaspoons active dry yeast, milk - (adjust). Ready in 50 min, serves 10.
Nutrition Facts
Per serving (10 servings)
Rate this recipe
