Pointed Saffron Buns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 teaspoon saffron threads
- 10 g yeast, fresh
- 250 g flour, type 550
- 125 ml water, lukewarm
- 0.25 teaspoon ¼ salt
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon caraway seeds
Print Recipe
Pin Recipe Instructions
- Heat the water lukewarm and grate the saffron between your fingers and add. Let it steep for about 10 minutes.
- Crumble the yeast and stir until smooth. Add the flour and salt and knead into a smooth dough. Let rise in a warm place for about 30 minutes.
- In the meantime, preheat the oven to 250 degrees. Line a tray with baking paper.
- Now divide the piece of dough into 20 small pieces. Shape it into tapered buns. Place these on the baking sheet and sprinkle with the seeds.
- Now cover the rolls again and let rise for about 30 minutes. Bake in the oven on the middle rack for about 8-10 minutes.
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