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Saffron Buns with Raisins

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Submitted by mooneyes

These buttery and soft saffron buns are great for breakfast.

YIELD

16 servings

PREP

2 hrs

COOK

15 min

READY

2 hrs

Ingredients

¾ 177
CUP ML MILK
79
CUP ML SUGAR
1 5
TEASPOON ML SALT
4 115.6
OUNCES ML/G BUTTER, UNSALTED
1/4 pound
1 5
TEASPOON ML SAFFRON THREADS *
2 3E+1
TABLESPOONS ML WATER
boiled
½ 118
CUP ML WATER
very warm
2 2
PACKAGES PACKAGES YEAST, ACTIVE DRY
dry
1 1
EACH EACH EGGS
beaten
4 946
CUPS ML ALL-PURPOSE FLOUR
sifted
¼ 59
CUP 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℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 193 30% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 158mg 7%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 5%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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