Saffron Buns

By KeyIngredient

Serve with plenty of soft unsalted butter. I serve these with the main course and they make excellent bread pudding the next day. Some people put raisins into them—it is optional.

Ingredients

• 1 cup (250 mL) milk
• 1 tbsp (15 mL) dry active yeast
• 1/2 cup (125 mL) sugar
• 1/2 cup (125 mL) unsalted butter
• 1 tsp (5 mL) saffron threads
• 1/2 cup (125 mL) raisins, optional
• 1 1/2 tsp (7 mL) kosher salt
• 2 large eggs, beaten
• 4 1/4 cups (1 L + 50 mL) flour
• Glaze
• 1 egg white, beaten

Preparation

Step 1

1. Heat milk in a pot until warm. Mix ¼ cup (50 mL) milk with yeast and 1 tbsp (15 mL) sugar. Let stand for 5 minutes or until yeast is fully dissolved.

2. Add butter, saffron (and raisins, if using) to remaining milk and heat until small bubbles appear around edge of pan. Remove from heat and cool until lukewarm.

3. Stir in remaining sugar, salt, and eggs. Stir into yeast mixture. Place in bowl of a standing mixer if available. Add 3 cups (750 mL) of flour and use a dough hook to combine. Add 1 cup (250 mL) remaining flour and beat together until dough is formed. Continue adding flour until dough “cleans up” the sides of the bowl but is soft and still slightly sticky to the touch.

4. Place dough in a lightly oiled bowl. Turn to coat all sides. Cover with plastic wrap and let rise until double in bulk, about 1 hour. Line a baking sheet with parchment paper.

5. Punch dough down and cut into 10 equal pieces. With your hands roll each piece into a strand about 10 inches long. Twist into a figure 8, pinching ends together. Place on prepared baking sheet, cover loosely with oiled plastic wrap and let rise again until puffed, about 1 hour. Brush with egg white.

6. Preheat oven to 375°F (190°C).

7. Bake until lightly browned and cooked through, about 15 minutes. Cool on rack.


Makes 10 buns