Saffron Buns

 saffron buns

About 15 medium size buns


  • 50 grams of fresh yeast or equivalent dry yeast
  • 200 grams butter
  • 1 gram Saffron (for more Saffron flavour you can add more)
  • 2 dl sugar
  • 5 dl milk
  • 1/2 tsp salt
  • 14 dl all-purpose flour
  • 1 egg
  • raisins (optional)


  1. Crumb the yeast into a bowl.
  2. In a pot over low heat, melt the butter and stir in the Saffron, then add the milk and heat to body temperature 37°C/98.6°F.
  3. Mix the yeast with the Saffron mixture. Then add the salt and sugar.
  4. Add the flour and mix with a kitchen assistant for 5 minutes or 10 minutes by hand.
  5. Let the dough rest for 35-45 minutes under a kitchen towel.
  6. Lay the dough on a lightly flowered counter.
  7. Shape the buns according to preference and lay them on a tray with parchment paper on top. Remember that the bigger buns the more time in the oven is needed so don't mix large and small buns on the same tray.
  8. Let the buns proof under a kitchen towel for 35-45 minutes.
  9. Heat the oven to 200°C/400°F.
  10. Beat the egg and brush the buns with the egg. Add the raisins.
  11. Bake in the oven for 10 - 20 minutes depending on the size of the buns.
  12. Let the buns cool under a kitchen towel.

 dough for saffron buns

suffron buns on a tray



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