Hi, here I would like to share some good recipes that I made at home from scratch rather than ready made ingredients.

Saffron Buns

February 10th, 2012

100 g fresh yeast (24 g for dry yeast)

350 gm butter or margarine

1 tsp salt

4 dl sugar

2 g saffron

1 egg (for brushing)

3 dl raisins

1 liter or 1000 g flour

For fresh yeast : Crush the yeast in a big bowl. Melt the butter, mix together with the milk and heat it up to 37C (to activate the yeast). Pour some into the yeast bowl and stir well to dissolve. Pour in the rest of it; followed by the salt, sugar and saffron. Mix well and add the flour a little at a time.

As for dry yeast: mix it together with the dry ingredients. Heat up the milk and butter to 45-50C. Pour the liquid into the flour and mix them well into a dough.

Work in as much of the flour into the dough until it becomes smooth. Sprinkle some flour over the dough. Cover the dough with a baking cloth and leave to rise for 40-60 mins.

When the dough has risen into double of it’s size, place it on the floured table. Knead the dough for a few minutes and do not worry if it is sticky; it will make the buns even softer. You can divide the dough into two parts if you wish to make different shapes as in the picture. (one for the`S´shape and the other for a few braids).

*`S´shape : Form the dough about your finger size, 16-18 cm long. Fold them twice on both ends. (oven temp. 250C for 8-12 mins)

**Braids : Divide the dough to three parts. Shape them into smooth thick rolls. Braid and attach the ends. (oven temp. 200-225C for 15-20 mins)

Place them on baking sheets or greased baking tray. Cover with baking cloth and leave to rise for another 30-45 mins. Set the oven at the temperature required. (ref. * and ** description above)

Put the raisins on the buns or braids (as in the pics) and coat them evenly with beaten egg. Bake them in the middle of the oven until the surface turn nice golden brown.

 

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