Swedish Saffron Buns
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Powdered saffron||1 Teaspoon|
|Boiling water||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Active dry yeast/2 cakes compressed yeast||1⁄2 Ounce (2 Packages)|
|Egg||1 , beaten|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Currants/Seedless raisins||1⁄4 Cup (4 tbs)|
Scald milk; stir in sugar, salt, and butter; cool to lukewarm.
Meanwhile add saffron to boiling water; let stand.
Measure warm water into a large bowl.
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle or crumble in the yeast.
Let stand for a few minutes; then stir until dissolved.
Stir in lukewarm milk mixture, beaten egg, saffron water, and 2 cups flour; beat until smooth.
Stir in currants, then enough remaining flour to make a soft dough.
Turn out on floured surface; knead until smooth and elastic, about 8 minutes.
Place in a greased bowl, turning to grease all sides.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Turn out on floured board, cover, and let rest for 10 minutes.
Cut off a piece of dough about 2 inches in diameter.
Divide remaining dough into 16 equal pieces.
Shape each piece into a ball; place in a well-greased small brioche mold or muffin cup.
Divide the 2-inch piece of dough into 16 pieces; shape each into a small ball.
Make a deep indentation in each bun; press a small ball into each indentation.
Cover; let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes.
Bake in preheated moderate oven (375° F.) for about 15 minutes.