Description
Twelve S-shaped saffron yeast buns with raisin centers.
Ingredients
Scale
- 1/4 gram Saffron threads
- 3/4 cup Whole milk
- 3 cups All-purpose flour
- 2 teaspoons Instant yeast
- 1/3 cup Granulated sugar
- 1/2 teaspoon Fine salt
- 1 egg Large egg
- 4 tablespoons Unsalted butter, softened
- 24 raisins Raisins
- 1 tablespoon Whole milk, for brushing
Instructions
- Gently warm 3/4 cup whole milk with 0.25 g lightly crushed saffron threads in a small saucepan. Turn off heat and infuse about ten minutes; let cool to lukewarm before adding yeast. Whisk 3 cups flour, 2 tsp instant yeast, 1/3 cup sugar and 1/2 tsp salt.
- Mix saffron milk, 1 egg and 4 tbsp softened butter into the dry ingredients. Knead about 8–10 minutes until elastic and slightly tacky. Cover and let rise about 75 minutes until visibly puffy.
- Divide into twelve even pieces. Roll each to an approximately 10-inch rope and curl ends in opposite directions to make an S. Place on two parchment-lined sheets and press one raisin deep into the center of each curl, using 24 raisins total. Cover loosely and let rise about 40 minutes.
- Heat oven to 375°F near the end of the rise. Brush buns lightly with the measured tablespoon milk. Bake both sheets concurrently if the oven accommodates them, rotating and switching racks halfway, about 15–20 minutes until golden and baked through. Cool on racks approximately 15 minutes; if baking sheets sequentially, allow a second oven interval and update the total.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 130 minutes, included in the total.
Untested estimate: saffron infuses in milk during prep, first rise 75 minutes, shaped rise 40 minutes and cool 15 minutes; preheat excluded.
- Prep Time: 35 minutes
- Chilling, resting or cooling: 130 minutes
- Cook Time: 20 minutes
- Category: Breads
Nutrition
- Serving Size: One bun with two raisins