Sweet Saffron Buns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.25 g ¼ saffron, round
- 50 ml water, warm
- 450 g wheat flour, brown, alternatively rye flour
- 1 pinch (s) salt
- 25 g yeast, fresh
- 80 g suar
- 225 ml milk
- 1 egg (s)
- Lemon flavor
- 1 egg yolk
- Hail Sugar
- 30 g butter
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and add the salt. Then form a hollow in the middle and crumble the yeast into it.
- Melt the butter in a saucepan, do not let it get too hot. Heat the milk in another saucepan and stir in the saffron powder. Whisk the egg and mix it with the sugar, warm water, melted butter and lemon flavor in the warm milk. Fold everything into the flour and mix well with a hand mixer with a dough hook. If the dough is soft and elastic, cover the bowl with a drying cloth and let rise at room temperature for 1 to 1.5 hours.
- Preheat the oven well on top and bottom heat to 220 degrees.
- Shape the dough into a total of 10 to 12 rolls and place on a baking sheet with baking paper. Leave enough space between the individual dough pieces. Bake the rolls for 20 minutes. In the meantime, prepare an egg yolk and the granulated sugar.
- After the 20 minutes baking time, brush the rolls with the egg yolk and sprinkle with the granulated sugar. But you can also leave it out. Then bake for another 5 to 7 minutes.
- Tip: eat warm with plenty of butter. Freezing the rolls is possible without any problems.
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