Easter saffron buns

Easter saffron buns


Easter saffron buns
01-04-2012

Preparation time: 3 hours

Baking time: 30-40 minutes

Serves: about 12 medium buns

 

 

 

 

 

 

*** 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


 

Enjoy,

 

Desi


Products:
eggs
dairy » milk
dairy » butter
flours » all purpose
sugar » white







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