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Saffron buns

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  • 200g butter
  • 5dl milk
  • 1g saffron
  • 25g dry yeast
  • 1/8 tsp salt
  • 1dl sugar
  • 2 eggs
  • 3tbsp water
  • 16-17 dl all purpose flour
  • 1 egg for painting buns
  1. Bloom the saffron in the milk for at least 2 hours.
  2. Melt the butter and add it to the milk. Warm to 40c.
  3. Add the salt, sugar, and yeast, and let it all dissolve. 
  4. Add the eggs, and beat to mixed.
  5. Add the flour (hold back 1-3dl for when making the buns).
  6. Mix dough thoroughly, until the dough is no longer sticky.
  7. Let dough rise for ca. 1.5h in warm, draft-free place.
  8. Warm the oven to 500F.
  9. Divide the dough into 32 equally-sized buns, and let rise for a further 10 minutes. 
  10. Paint the buns with the beaten egg.
  11. Bake high in the oven for ~7m.
  12. Cover well when cooling, and freeze any that you won’t eat same day.
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