Saffron Buns with Raisins
These buttery and soft saffron buns are great for breakfast.
Yield
16 servingsPrep
2 hrsCook
15 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
milk
|
|
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 4 | ounces |
butter, unsalted
1/4 pound |
|
| 1 | teaspoon |
saffron threads
|
*
|
| 2 | tablespoons |
water
boiled |
|
| ½ | cup |
water
very warm |
|
| 2 | packages |
yeast, active dry
dry |
|
| 1 | each |
eggs
beaten |
|
| 4 | cups |
all-purpose flour
sifted |
|
| ¼ | cup |
currants
or raisins, seedless |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
milk
|
|
| 79 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 115.6 | ml/g |
butter, unsalted
1/4 pound |
|
| 5 | ml |
saffron threads
|
*
|
| 3E+1 | ml |
water
boiled |
|
| 118 | ml |
water
very warm |
|
| 2 | packages |
yeast, active dry
dry |
|
| 1 | each |
eggs
beaten |
|
| 946 | ml |
all-purpose flour
sifted |
|
| 59 | ml |
currants
or raisins, seedless |
Directions
Preheat oven 20 minutes before buns are ready to bake at 375℉ (190℃).
Scald the milk; stir in the sugar, salt and butter.
Cool to lukewarm.
Meanwhile, add the saffron to the boiling water; let stand.
Measure the very warm water into a large bowl (cool to lukewarm for yeast).
Stir in the lukewarm milk mixture, beating egg, saffron and 2 cups flour; beat until smooth.
Stir in the currants, then enough flour to make a stiff dough.
Knead about 8 minutes.
Place in greased bowl; cover and let rise (1 hour).
Punch down.
Cover and let rise for 10 more minutes.
Shape into 16 buns.
Press down each one.
Cover and let rise 30 minutes.
Bake in oven 15 minutes at 375℉ (190℃).
