Saffron Raisin Buns – a Swedish Christmas bun, that’s delicious for any breakfast or brunch. Perfect with your cup of coffee or glass of milk.
Happy Thanksgiving to all my American friends!
It’s been a pretty cold week here in Calgary but it was also very beautiful the way the tree branches were covered in snow, the trees look like they belong on a Christmas card, simply magnificent. I have to be careful now because I almost sound like I enjoy this weather.
Today’s recipe is saffron raisin buns which are from a recipe I found on a Polish website and I thought the buns looked incredible. I love the cute S shape and I love any type of raisin bun or raisin bread. The addition of saffron sounded intriguing and so I decided to make them. These type of rolls are perfect for breakfast, in fact that’s I usually make these buns. Oh and if you have them with a good cup of coffee they are incredible.
If you’ve ever made raisin bread, this dough is very similar to that. I love to use golden raisins in my breads and rolls but it’s up to you which ones you use, and I also love to soak mine in a little bit of rum before adding them to the dough, but that’s completely optional.
Shaping the buns is not much of a challenge, you just have to form ropes and turn the rope into an S shape. They look so adorable.You just have to brush them with some egg, bake them and voila.
Your stomach will thank you, your hips might not but your stomach will.
- 1 cup milk
- 1 tsp saffron
- 2½ tsp active dry yeast
- ¾ cup powdered sugar
- 6 tbsp butter (75 g)
- 3½ cups all purpose flour
- ¾ cup raisins
- pinch of salt
- 1 egg for egg wash
- In a small sauce pan heat the milk and butter together until the butter melts, but do not boil the milk, it just needs to be warm. Add the yeast to the warm milk and let it sit a bit so that the yeast dissolves. You don't want the milk too warm because it will kill the yeast. Add the saffron and stir.
- In the bowl of your mixer, mix the flour, powdered sugar and salt.
- Add milk mixture to flour mixture and using the hook attachment mix well until dough is smooth. Add raisins and mix until raisins are evenly distributed in the dough.
- Place the dough in an oiled bowl, cover with plastic wrap and place in a warm spot until it doubles in size.
- Preheat oven to 400 F degrees. Prepare a baking sheet with parchment paper.
- Sprinkle some flour over your counter and turn the on the counter. Divide into 12 pieces. Roll each piece into a rope about 8 inches long and shape them into the letter "S".
- Place the rolls on the baking sheet, brush with egg wash, cover with plastic wrap and let them rest for another 30 minutes until they have doubled in size.
- Bake for about 15 minutes or until golden brown.