Easter saffron buns
Preparation time: 3 hours
Baking time: 30-40 minutes
Serves: about 12 medium buns
- 500 g flour
- 125 g milk
- 125 g melted butter
- 150 g sugar + 2 tablespoons for sprinkling
- 3 eggs +1 yolk
- large pinch of saffron
- 5 cardamom pods
- 20 g yeast
- strawberry jam
- ginger jam or other fruit jam
*** Products and used technique for dough preparation are the same as in the recipe for the sweet Easter bread. The only difference is in used flavorings – in the current recipe I am using saffron and cardamom, instead of vanilla and lime zest.
Heat the milk and soak saffron and cardamom beans. Add the sugar and stir until it is fully dissolved. Then, with a spoon remove the cardamom beans.
Knead the dough according to the instructions in Easter bread recipe and let rise for about 30 - 40 minutes until increase in size with 1/3d.
Turn oven to 180 degrees.
Roll out the dough to a crust with thickness of 1 cm. Spread some ginger and strawberry jam on top. Wind the crust to a tight roll. Slice it into 2cm pieces.
Arrange them in muffin molds. / If you don’t have appropriate molds, you can arrange them tightly in a round pan or bake the whole roll /.
Allow to rise for about 10 minutes. During this time beat the yolk and brush the buns, sprinkle with some sugar and put in the oven. Bake until brown, for about 30 minutes.
Remove and let cool for 10 minutes. Then carefully transfer on a wired rack.
Buns are most delicious when served warm.
Conclusions and recommendations
- It’s my first time using saffron. Frankly, I expected more intense flavor.
- For cardamom lovers, I suggest to use ground cardamom beans – half tea spoon.
- Mold muffins turned out to be a little shallow. During baking buns became very fluffy and acquired a strange shape. Next time I will use deeper mold cups.
- Remarks listed above were not noticed by the people who ate the buns in silence:) So take it easy:)
dairy » milk
dairy » butter
flours » all purpose
sugar » white
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