Swedish Saffron Buns

Portion size – Serves 4-5

Ingredients

• 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

Steps

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!