Saffron 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.
Did you like this recipe? Try these!
- Quick Yeast Dinner Rolls
- Fluffy Dinner Rolls
- Butter Biscuits
- Parker House Rolls
- Homemade Garlic Butter
- Texas Roadhouse Rolls
- Honey Rolls
- Buttermilk Parmesan Biscuits
- Nutella Stuffed Rolls
- Hawaiian Sweet Rolls
Looking for more recipes? Follow on…
- 1 cup milk
- 1 teaspoon saffron
- 3/4 cup sugar
- 6 tablespoon butter unsalted
- 2 1/2 teaspoon active dry yeast
- 3 1/2 cups all-purpose flour to 4 cups
- 1/2 teaspoon salt
- 1 teaspoon cardamom ground
- 2 large eggs
- 1/4 cup sour cream
- 3/4 cup raisins
- 1 egg for egg wash
- In a small sauce pan heat the milk, saffron, 1/4 cup of the sugar 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.
- In the bowl of your mixer, mix the flour, salt, cardamom, remaining 1/ cup sugar and salt.
- Add milk mixture, 2 eggs and sour cream to the 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, cover with plastic wrap and let them rest for another 30 minutes until they have doubled in size. Brush the buns with egg wash. Place a single raisin in the center of each of the swirls.
- Bake for about 10-12 minutes or until golden brown.
- Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.