Traditional Swedish Saffron Buns for Christmas
Ingredients
Dough
- 150 ml milk
- 5 strands saffron
- 1/2 cube fresh yeast (about 20 g)
- 350 g all-purpose flour
- 60 g sugar
- 1 pinch salt
- 50 g soft butter
- 1 large egg
Finishing
- 1 large egg yolk
- 2 tablespoons milk
- 24 raisins
- some flour for dusting
Preparation
Warm milk to lukewarm, add saffron strands, and let steep until milk turns yellow; strain to remove saffron
Crumble yeast into milk; in a bowl, combine flour, sugar, and salt, form a well, pour in yeast milk, and mix to form a pre-dough; let rise 15 minutes
Add butter and egg, knead to smooth dough; let rise 30 minutes; line a baking sheet with parchment paper
Divide dough into 24 pieces, shape each into an S with raisins at the ends, and place on prepared baking sheet
Cover and let rise 30-45 minutes until puffy
Preheat oven to 200°C (400°F)
Whisk egg yolk and milk for egg wash and brush over buns
Bake 10-15 minutes until golden
Cool on a wire rack
Notes
Traditional Swedish saffron buns essential during Advent season
