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Saffron Buns













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free


59 ml water
1.3 ml saffron threads
118 ml milk, 1%
59 ml sugar
30 ml margarine
7.5 ml salt
1 large eggs
15 ml yeast, active dry
plus 2 teaspoon
710 ml unbleached all-purpose flour
to 3 1/4 cups
1 large egg whites
beaten lightly
5 ml water
1 x sugar


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 11715% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 249mg 10%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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