Saffron buns

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Stand mixer

Mix, knead, whisk

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1. Bun dough

   • 250 g strong bread flour
   • 100 g whole milk
   • 60 g butter
   • 60 g vanilla sugar or caster sugar
   • 50 g egg (1 medium)
   • 20 g brandy
   • 12 g fresh yeast
   • 3 g salt
   • 0.4 g saffron threads

   • Start by gently heating the milk in a saucepan over medium heat until it just begins to steam.
   • Then add the saffron threads, stir, cover and allow to infuse for at least 20 minutes.
   • After this time, place the flour, milk, egg, sugar, fresh yeast, brandy and salt in the bowl of a stand mixer.
   • Mix at low speed for 5 minutes, until all the ingredients are fully combined.
   • Increase the speed to medium-high and knead for 10 minutes, until the dough becomes elastic.
   • Add the butter, cut into small cubes, and knead for a further 10 minutes, until fully incorporated and the dough becomes smooth, glossy and pulls away from the sides of the bowl.
   • Cover with cling film, pierce it slightly and refrigerate the dough until the following day.

2. Assembly

   • 20 g pearl sugar
   • 10 g raisins

   • The following day, start by soaking the raisins in hot water for at least 20 minutes.
   • Remove the dough from the fridge, turn it out onto the work surface and divide it into 12 equal portions, each weighing around 45 g.
   • Roll each portion into a strip of dough approximately 30 cm long and allow them to rest for about 15 minutes so the dough can relax.
   • Take one end of the strip and roll it inwards towards the centre. Repeat with the other end in the opposite direction, forming a characteristic "S" shape.
   • Place a raisin in the centre of each spiral and press gently so it sinks slightly into the dough.
   • Leave the buns to prove until doubled in size, for approximately 1 hour.
   • Brush the buns with beaten egg and sprinkle a little pearl sugar over each one.
   • Bake with top and bottom heat for 13 minutes at 180 °C.
   • Store in a cool, dry place. Keep in a plastic bag if not consumed on the same day.

Discover the history of saffron buns.

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