These Saffron Buns from Sweden
Ingredients
- Handful of raisins or sultanas
- Large pinch of saffron threads
- 2 tbsp soya milk
- 700g strong white flour
- 100g sugar
- 115g vegan butter, melted
- 1/2 tsp salt
- 2 tsp Easy Bake yeast
- 300ml soya milk
Preparation
Firstly crush the saffron to a powder with the back of a spoon in a small bowl or crumble them with your fingertips
Add 2 tbsp soya milk and leave for 2-3 hours to infuse, stirring from time to time
In another bowl pour hot water over the raisins and leave to plump
In a mixer fitted with a dough attachment put the flour, sugar, salt and yeast and melted butter
Pour in the milk and the saffron infused milk and mix to a smooth dough, then let the mixer continue to knead the dough for 5 minutes
If doing this by hand then extend the kneading time to 10 minutes
Transfer to an oiled bowl and cover with cling film
Leave to prove until doubled in size
When it has proved, remove from the bowl and knead briefly
Divide into about 12 pieces
To form the ’s’ shapes roll the dough into a snake about 35cms long, tapering at the ends
Place a raisin at each end of the dough and roll up in opposite directions until they meet in the middle
The raisin should be just poking out at the centre of the spiral
Place on a floured baking tray, brush with soya milk and leave to prove again for an hour
Bake at 200c for about 15 minutes, turning the tray half way through so that they brown evenly
