Holiday foods around the world: Swedish Saffransbullar - Saffron Buns
Anna Tvinnereim of Beaches Bake Shop and Cafe
Published Tuesday, December 18, 2012 7:21AM EST
Last Updated Tuesday, December 18, 2012 7:24AM EST
Saffransbullar - Saffron Buns
1/8 teaspoon saffron
1/2 cup + 3 tablespoons butter
2 1/2 cups milk
2 tablespoons active dry yeast
1 teaspoon salt teaspoon salt
1 cup sugar
7 cups flour
1/4 cup currants
One egg + Currants for decoration
Crush saffron in a small bowl with a little bit of sugar.
Melt butter in a small pot and add milk. Heat until warm (you should not burn you finger when checking temperature)
Measure out yeast in a large bowl and mix in a couple tablespoons of the butter and milk mixture until the yeast dissolves. Mix in the rest of the milk and butter. Add in sugar and salt.
Add in almost all of the flour (you want to reserve some for rolling later) and mix and knead it together for about 10 minutes. Knead until the dough no longer sticks to the sides of the bowl.
Dust a little flour on top of the dough, cover and let rise for 30-45 minutes.
Knead dough on floured surface.
Roll into classic saffransbullar shapes. The most common is the “S” shape, but feel free to get creative.
Place on a baking sheet with parchment paper or a nonstick baking mat. Cover with clean teatowel and let rise for 30 minutes.
Stick currants in the centre of "spiral" and brush with a beaten egg to get shiny buns!
Bake at 400 F for 8-10 minutes.