Saffron Buns
Yield
16 servingsPrep
40 minCook
20 minReady
4Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
water
hot |
|
| ¼ | teaspoon |
saffron threads
crushed |
*
|
| ½ | cup | milk, 1% | * |
| ¼ | cup | sugar |
|
| 2 | tablespoons | margarine |
|
| 1 ½ | teaspoons | salt |
|
| 1 | large | eggs |
|
| 1 | tablespoon |
yeast, active dry
plus 2 teaspoon |
|
| 3 | cups |
unbleached all-purpose flour
to 3 1/4 cups |
|
| Topping | |||
| 1 | large |
egg whites
beaten lightly |
|
| 1 | teaspoon | water |
|
| 1 | x | sugar |
*
|
Directions
Combine the hot water and saffron, and let sit for 10 minutes to soften the saffron.
In a mixing bowl, beat together the saffron water, milk, sugar, butter, salt, egg, yeast, 2 cups of the flour.
Add enough of the remaining flour to make a soft dough.
Knead the dough (for about 15 minutes by hand, 12 minutes in an electric mixer, 90 seconds in a food processor, or in your bread machine using the dough cycle), then set it aside to rise until puffy (but not necessarily doubled in bulk), about 2 hours.
Punch the dough down, and let it rest, covered, for 10 minutes.
Divide the dough into 16 pieces, and shape each piece into a ball.
Place the balls fairly close together (but not touching) in a 12- inch deep -dish pizza pan or 9 x 13-inch pan, cover them, and let rise for 1½ hours, or until they're puffy.
Glaze the buns with the mixture of beaten egg white and water, then sprinkle them heavily with pearl sugar.
Bake them in a preheated 375℉ (190℃) F oven for 20 minutes, or until they're golden brown.
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