Sweet Saffron Buns

A little saffron goes a long way in these saffron buns; try this recipe for a sweet and savory breakfast with a gold color and unique taste.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 307 Calories

Ingredients

• 1 cup white sugar
• 1 cup raisins
• 1 pinch salt
• 2 cups milk
• 1 tablespoon lemon extract
• 1 cup dried currants
• 2 tablespoons lemon zest
• 1 pinch white sugar
• 2 eggs, at room temperature
• 1 (2 ounce) package cake yeast
• 8 cups all-purpose flour, sifted
• 1.5 teaspoons salt
• 0.25 cup warm water
• 0.25 teaspoon ground nutmeg
• 0.5 cup boiling water
• 0.5 teaspoon saffron
• 0.75 cup shortening, melted and cooled

Recipe Instructions

Step 1

Bake in the preheated oven until golden, about 30 minutes.

Step 2

Combine 1/2 cup boiling water, saffron, and 1 pinch salt in a small bowl; steep for 8 hours to overnight.

Step 3

Crumble yeast into a small bowl; add 1/4 cup warm water and 1 pinch sugar.

Step 4

Mix 1 cup sugar, 1 1/2 teaspoon salt, and nutmeg in a large bowl.

Step 5

Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Remove from heat; allow to cool for 5 minutes.

Step 6

Beat saffron water, scalded milk, shortening, lemon extract, and lemon zest together in a bowl. Add eggs; stir to combine.

Step 7

Pour yeast mixture and milk mixture into sugar mixture; mix well. Add flour 1/2 cup at a time; mix after each addition until incorporated. Stir in raisins and currants. Knead dough well; transfer to a greased bowl and cover with plastic wrap. Allow dough to rise until doubled in size, 1 to 2 hours.

Step 8

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12-inch baking pans.

Step 9

Turn dough out onto a lightly floured surface; divide in half. Form each half into 12 equal balls; arrange in prepared baking pans. Allow dough to rise again, 30 minutes to 1 hour.