Swedish Saffron Buns

Swedish Saffron Buns

Portion size – Serves 4-5


  • 10-12 saffron threads
  • Raisins
  • 175 ml cup milk (175 ml)
  • 1 teaspoon plus ¼ cup (50 g) white sugar
  • 3 ½ to 4 cups (500 g) all-purpose flour
  • ½ teaspoon salt
  • Grounded Cardamom seeds (from 3-4 pods)
  • Active dry yeast (7g)
  • ¼ cup (50 g) unsalted butter
  • ¼ cup of sour cream
  • 2 eggs


Step 1:

  • In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy
  • Notice the colour infusion from the saffron turning the milk to a yellow-reddish hue
  • Remove from heat and stir to dissolve the sugar
  • Let it cool down to be warm enough to the touch, but not hot

Step 2:

  • Scatter the yeast over the warm saffron-infused sweet milk
  • Let it settle for 5 to 10 minutes until it becomes foamy

Step 3:

  • In a bowl with the help of a hand mixer (or stand-up mixer) whip together 3 ½ cups (500 g) of the flour, remaining ¼ cup of sugar, salt and ground cardamom (if required)
  • In the shallow centre of the flour, add the yeast milk saffron mixture, eggs, butter, and sour cream
  • Mix the ingredients well

Step 4:

  • Knead the dough with your mixer or by hand
  • Keep adding additional flour, a tablespoon at a time, to the kneading process
  • Do this until the dough is still a little sticky to touch, but does not completely stick to your hands when you handle it

Step 5:

  • Shape the dough into a ball and place it in a large bowl
  • Cover it in a plastic wrap
  • Let it sit in a warm place for 1 to 2 hours, until the dough rises to double its size

Step 6:

  • When the dough has doubled in size, gently press it down and knead it a couple of times
  • Break off a piece and form it into a ball about 2 inches wide
  • Roll the ball out into an S-shape, about 12-14 inches long

Step 7:

  • Then curl the ends in opposite directions, forming the "S" prominently with spirals at each end
  • Place the S-shaped unit on a lined baking sheet and repeat with the rest of the dough
  • Cover with plastic wrap and place them in a warm spot until the dough shapes double in size, roughly 30 to 60 minutes

Step 8:

  • Preheat oven to 200°C
  • Beat the eggs to make an egg wash
  • Using a pastry brush, brush the egg wash over the tops and sides of the uncooked buns
  • The egg wash helps you in adding shine to the buns
  • Place raisins in the centres of the "S" spirals

Step 9:

  • Place in the oven and bake at 200°C for about 10 to 11 minutes until the buns are golden brown
  • Remove from oven and let cool for 5 minutes
  • Enjoy your Swedish Saffron Buns with a beverage of your choice!