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Swedish Saffron Buns

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Ingredients
  Milk 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  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)
Directions

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.
Punch down.
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.
Makes 16.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Saffron
Preparation Time: 
120 Minutes
Cook Time: 
20 Minutes
Ready In: 
140 Minutes
Servings: 
12

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