Saffron Buns

 

Saffron Mix

1/2-1 teaspoon (0.25g) saffron threads

2,5 tablespoons (30g) sugar

2 tablespoons (30g) hot milk

1. grind saffron and sugar together until very fine. Add milk, mix well and set aside

Dough

3 cups (370g) bread flour

2,5 tablespoons (30g) sugar

2 teaspoons (6g) instant yeast

1 teaspoon (6g) salt

2/3 cup (155g) whole milk, room temperature

1 large egg

prepared saffron mix

4 1/2 tablespoons (65g) butter, room temperature

Vanilla Butter Filling

5 tablespoons (75g) softened butter

1/4 cup (50g) sugar

1 teaspoon (2,6g) flour

1 teaspoon vanilla paste

1. in a bowl of your stand mixer with a hook adapter, mix all ingredients but the butter on low for about 10 minutes

2. add butter in pieces and continue mixing on medium-low for 10-15 minutes

3. place dough in a bowl, cover and proof for 60 minutes or until doubled in size

4. punch dough down to get rid of air bubbles, place again in a bowl and cover. Refrigerate for 2 hours

5. mix all ingredients for filling and set aside

6. roll dough out in a rectangular shape of 12" x 18" (30cm x 45cm)

7. spread the filling on top of dough. Take one of the longer sides and fold in half. Cut in 8 long pieces. Slightly stretch and twist, and then roll into a knot. Place on a lined baking sheet, cover with a kitchen towel and proof for 35-45 minutes

8. beat one egg and brush buns with the egg wash. Bake at 350°F (180°C) for 12-15 minutes or until slightly browned

9. brush buns with melted butter immediately after taking out of the oven. Allow to cool a little and sprinkle with sugar