Oh how lovely
to see you enjoyed my premier My Rose Valley video about making Swedish
Saffron Buns. THANK YOU for all your fabulous feed back. It makes me so
happy that the message of warmth and joy came through those blurry
takes and cuts. It is a forever treasured memory in my heart.
Today
is going to be a busy day, but before I run off to work and duties I'll
share my recipe of making these wonderful Saffron Buns. Happy baking!
**************************************************************
Swedish Saffron Buns
(About 30 buns)
Ingredients:
175 g (6oz) unsalted butter
5 dl (2 cups) milk
50 g (1 3/4 oz) fresh yeast
1/2 tsp salt
1 3/4 dl (3/4 cup) sugar
1 g ground saffron
1 egg, beaten (optional)
1-1 1/2 liters (6 1/2 cups) all-purpous flour
For baking and garnish:
Wax paper and baking trays
1 egg, beaten, for brushing
A handful of raisins for decoration or pearled sugar
1. Mix a tablespoon of sugar with your saffron strands and grind together in a mortar.
2. Melt butter, add milk and heat to 37˚C (98˚F).
3. Crumble yeast into some of the milk mixture and stir until dissolved.
4. Add remaining liquid, salt, sugar, saffron & sugar mix from mortar and the beaten egg (optional).
5. Add flour until dough comes off the edges of the bowl.
Knead dough gently before leaving it in a floured/buttered bowl.
TIPS! I stir in flour with a baking spoon at first until dough is starting to form, then I knead it lightly. Do not over knead the dough! Just a few turns is enough to settle it into a nice ball.
Dough shouldn't be dry, more on the sticky wet side for best result.
6. Sprinkle dough with flour, cover with a towel and let rise until doubled in size for 30 - 45 minutes.
7. Tip dough out on your baking table. Don't knead the dough.
Cut pieces directly from your risen dough to form into Saffron Buns.
See my Swedish Saffron Buns video for how to create the traditional shape.
Place on baking trays.
Cover and let rise until almost doubled in size, about 30 minutes.
8. Preheat oven to 225˚C (425˚F).
Brush buns with beaten egg, garnish with raisins or pearled sugar.
Bake buns for 5-10 minutes in the middle of your oven.
Let cool before serving.
Bon Appetit!
(About 30 buns)
Ingredients:
175 g (6oz) unsalted butter
5 dl (2 cups) milk
50 g (1 3/4 oz) fresh yeast
1/2 tsp salt
1 3/4 dl (3/4 cup) sugar
1 g ground saffron
1 egg, beaten (optional)
1-1 1/2 liters (6 1/2 cups) all-purpous flour
For baking and garnish:
Wax paper and baking trays
1 egg, beaten, for brushing
A handful of raisins for decoration or pearled sugar
1. Mix a tablespoon of sugar with your saffron strands and grind together in a mortar.
2. Melt butter, add milk and heat to 37˚C (98˚F).
3. Crumble yeast into some of the milk mixture and stir until dissolved.
4. Add remaining liquid, salt, sugar, saffron & sugar mix from mortar and the beaten egg (optional).
5. Add flour until dough comes off the edges of the bowl.
Knead dough gently before leaving it in a floured/buttered bowl.
TIPS! I stir in flour with a baking spoon at first until dough is starting to form, then I knead it lightly. Do not over knead the dough! Just a few turns is enough to settle it into a nice ball.
Dough shouldn't be dry, more on the sticky wet side for best result.
6. Sprinkle dough with flour, cover with a towel and let rise until doubled in size for 30 - 45 minutes.
7. Tip dough out on your baking table. Don't knead the dough.
Cut pieces directly from your risen dough to form into Saffron Buns.
See my Swedish Saffron Buns video for how to create the traditional shape.
Place on baking trays.
Cover and let rise until almost doubled in size, about 30 minutes.
8. Preheat oven to 225˚C (425˚F).
Brush buns with beaten egg, garnish with raisins or pearled sugar.
Bake buns for 5-10 minutes in the middle of your oven.
Let cool before serving.
Bon Appetit!
**************************************************************
Kärlek
Annette
Annette
FOLLOW My Rose Valley HERE:
I just saw your vídeo today and it´s so good!!! Really, congratulations ;)
ReplyDeleteOh how I love your christmas banner!
ReplyDeleteI just watched your video...omg, so beautiful, it's made me feel incredibly Christmassy! Thanks for the recipe, will be giving this a go at the weekend.
ReplyDeleteYou are very sweet and open hearted - that is why I like you so much. Your video was really nice, my daughter also thought so, I am going through hard times right now and seeing 'normality' is a great help. Putting nice things out into the world is always a good use of time and energy and you never know who it will make a difference to. So taking pictures of a cup of coffee and a bun may well be cheering some one up this Christmas.
ReplyDeleteJust watched your video. What a lovely treat! It put me in the Christmas spirit and this year that's saying a lot!!!
ReplyDeleteThank you for making the effort.
Linda Nichols
Such a sweet video! There was another saffron bun post on IG within seconds of yours. Enough though it was 32˚C today with a hot, rough wind now, we might make saffron buns in SA!
ReplyDelete